Red Wine: 1995 | Geantet Pansiot | Charmes Chambertin
Excellent deep red-ruby. Explosive, perfumed aromas of black cherry, truffle, cinnamon and meat; has an inky urgency.
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Producer: Geantet Pansiot
Ratings: JS | 92
Vintage: 1995
Size: 750ml
ABV: 13%
Varietal: Pinot Noir
Country/Region: France, Burgundy
Excellent deep red-ruby. Explosive, perfumed aromas of black cherry, truffle, cinnamon and meat; has an inky urgency.
Reviews:
- James Suckling: Excellent deep red-ruby. Explosive, perfumed aromas of black cherry, truffle, cinnamon and meat; has an inky urgency. Somewhat clenched on the palate, but a wine of outstanding concentration and juicy freshness. Offers great thrust without excess weight. Finishes very long, with strikingly cool fruit flavors and chewy tannins. Bottled without fining or filtration.
Producer Information
Geantet-Pansiot is a wine producer located in Gevrey-Chambertin, a village in the Cte de Nuits area of Burgundy. It is best known for its Pinot Noir wines from Gevrey-Chambertin and Chambolle-Musigny, and also makes several wines under the Bourgogne AOC. The estate was founded in 1954 when newlyweds Edmond Geantet and Bernadette Pansiot purchased a three-hectare (seven acre) vineyard on the edge of Gevrey-Chambertin. Today, vineyard holdings total 13 hectares (32 acres), mainly through farming contracts. Geantet-Pansiot holdings include, among others, parcels in the Poissenot and Les Feusselottes premier cru vineyards as well as 0.45 hectares (1.1 acres) in the Charmes-Chambertin Grand Cru. As well as lieu-dit sites such as the Jeunes Rois and Croisettes vineyards, the estate also has access to over 4.5 hectares (11 acres) of basic, Gevrey-Chambertin villages and almost 0.4 hectares (one acre) of Chambolle-Musigny. All of the vineyards are managed by Vincent Geantet who joined the business in 1977 before taking on complete control in 1989. Since 2006, Vincent has co-managed the estate with his son Fabien. Geantet-Pansiot has steadily phased out the use of fertilizers and herbicides in its vineyards. Harvest is done by hand and the bunches are destemmed and rigorously sorted prior to going into tank. Fermentation is carried out with indigenous yeasts after an extensive pre-ferment cold-soak and the wines are matured for approximately 14 months in oak barrels, around a third of which are new.
