Philippe Colin

Les Chênes Chassagne-Montrachet Pinot Noir

9.17 ratings
9.11 pro ratings
Chassagne-Montrachet, Côte de Beaune, Burgundy, France
Pinot Noir
Turkey, Game, Exotic Spices, Soft Cheese, Duck, Goose, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Mushrooms, Chicken, Meaty & Oily Fish, Shellfish, Crab & Lobster, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa, Shellfish
Top Notes For
Severn Goodwin

8 May 2018

8 May 2018

May 8th, 2018
Bridget Meagher

Day 1- at 20 yrs surprisingly assertive tannins that softened on day 2. Really good with spicy dirty rice.

Day 1- at 20 yrs surprisingly assertive tannins that softened on day 2. Really good with spicy dirty rice.

Dec 25th, 2020
Helen O

A- rich Pinot noir. Lots of dark fruit. Nice medium tannins. Lots of structure l. Taste of blackberries. Floral on the palate. 2016 vintage. Late November 2018 in Boston.

A- rich Pinot noir. Lots of dark fruit. Nice medium tannins. Lots of structure l. Taste of blackberries. Floral on the palate. 2016 vintage. Late November 2018 in Boston.

Nov 29th, 2018
Pinotman /// Andreas

Tasted 2 days later not oxidized at all so this will last - just grabbed a leftover from a store tasting and forgot the bottle was in my cellar. Usually I am not a fan of red Burgs from predominantly white appellations but this one is OK although rustic. Very dark cherry spice touch cardamom chalky lacks finesse.

Tasted 2 days later not oxidized at all so this will last - just grabbed a leftover from a store tasting and forgot the bottle was in my cellar. Usually I am not a fan of red Burgs from predominantly white appellations but this one is OK although rustic. Very dark cherry spice touch cardamom chalky lacks finesse.

Aug 13th, 2018
Jason Bonfig

Jason had this 5 years ago

Jason had this 5 years ago

Apr 21st, 2019
Geoff Madeiros

Geoff had this 6 years ago

Geoff had this 6 years ago

Oct 20th, 2018
David Kabakoff

David had this 6 years ago

David had this 6 years ago

Sep 15th, 2018