Only 4,5- and 5,0 NJP-wines (Nenad Jelisic Points) are presented as the best vintages.
If for some wine behind “the best vintages” stands “none”, it means that none of the wine's vintages got 4,5 NJP or 5,0 NJP.
Gaja, see Angelo Gaja.
Gallica, Cabernet Sauvignon (red dry blend wine), Oakville, Napa Valley, North Coast, California, USA, the best vintages, 2007, 2016 and 2017. (2020-06)
Gamay, a red wine grape that is mostly grown in Beaujolais (a French wine district). Thrives best when grown on granite soils.
Gattinara, a DOCG wine. Gattinara must be kept for two years in oak and two years in bottle before it can be sold. The wine must consist of at least 90% Nebbiolo and may be mixed with up to 10% Bonarda. The traditional way of wine making dominates, see Barolo.
Gattinara, an Italian appellation belonging to the wine region of Piedmont.
Gattinara grapes, dominate Nebbiolo and Bonarda.
Gattinara soils, clayey till.
Georg Breuer, Berg Rottland, Riesling (white dry wine), Rhenigau, Germany, the best vintages, until vintage 2018 none. (2020-06)
Georg Breuer, Terra Montosa, Riesling (white dry wine), Rhenigau, Germany, the best vintages, until vintage 2018 none. (2020-06)
Gevrey-Chambertin, a French appellation that belongs to the wine district Côte de Nuits, which belongs to the Burgundy wine region. The appellation has the most Grand Cru vineyards in all France, 9, and moreover has 26 Premier Cru vineyards. All nine Grand Cru vineyards have their own appellations and are located at about 300 meters above sea level. The following nine Grand Cru vineyards belongs to the appellation: Chambertin (12,9 ha), Chambertin-Clos de Bèze (15,4 ha), Chapelle-Chambertin (5,5 ha), Charmes-Chambertin (30,8 ha), Griotte-Chambertin (2,7 ha), Latricières-Chambertin (7,3 ha), Mazis-Chambertin (9,1 ha), Mazoyères-Chambertin (1,45 ha) and Ruchottes-Chambertin (3,3 ha). Of all wines that come from Burgundy, Gevrey-Chambertin wines vary mostly both in quality and style. Chambertin Clos de Bèze and Chambertin belong to two of best Grand Cru vineyards in Gevrey-Chambertin appellation. The wines from Chambertin are more concentrated and tannic than ones from Chambertin Clos de Bèze while those from the Chambertin Clos de Bèze are more complex and have more finesse. Although Chambertin is called the "King of Wines", Chambertin’s 23 producers do not always produce wines that fully lives up to that reputation. From Mazis-Chambertin come several wines of the highest quality. Wines, characterized by richness of colour, flavour and tannins, concentration and large body. The wines from Griotte-Chambertin are characterized by slightly greater flavour and complexity but slightly shorter aging potential than those from the Chambertin Clos de Bèze. The lightest and most delicate wines come from Chapelle-Chambertin. The following Premier Cru villages belong to the appellation: Au Closeau, Aux Combottes, Bel Air, Champeaux, Champonnet, Cherbaudes, Clos des Varoilles, Clos du Chapitre, Clos Prieur, Combe aux Moines, Craipillot, En Ergot, Etournelles Saint Jacques, Fontenys, La Bossière, La Perrière, La Romanée, Lavaux Saint Jacques, Le Clos Saint Jacques, Les Cazetiers, Les Corbeaux, Les Goulots, Petite Chapelle, Petits Cazetiers, Plantigone (Issarts) and Poissenot. To the best Premier Cru villages belong: Aux Combottes, Combe aux Moines, Etournelles, Lavaux Saint Jacques, Le Clos Saint Jacques and Les Cazetiers. Many wines, which come from the best Premier Cru vineyards, are significantly better than those that come from the Grand Cru Chambertin vineyards. The appellation has 410 ha. Of those, 88,45 ha are Grand Cru, 86 ha are Premier Cru and 235 ha are Gevrey-Chambertin Villages. The average yield is about 42 hl/ha. A Grand Cru wine should be drunk 8 to 20 year old (some Grand Cru wines can be drunk 30 to 40 years old), a Premier Cru wine 5 to 12 years old and a Villages wine 4 to 9 years old. (2012-10)
Gevrey-Chambertin grapes, Pinot Noir. (2012-10)
Gevrey-Chambertin soils, mixed soils. On top of the limestone is a layer consisting of marl (clayey lime-rich soil), gravel and clay. (2012-10)
Gevrey-Chambertin the best vintages, 1929, 1966, 1969, 1978, 1990, 2005, 2010 and 2015; not 2016 and 2017. (2019-04)
Gewurztraminer, a white wine grape. Clay, sandy chalky clay and clayey sand are ideal habitat for the grape. Gewurztraminer, which is cultivated in the right way and at the right place (e.g. Alsace), gives dry to sweet, perfumed, complex and spicy wines. Gewurztraminer offers complex aromas and flavours ranging from roses and lychees to apricot kernels and tropical fruits, together with pepper and sweet spices. Dried fruits and honey also appear when there is noble rot. (2016-07)
Giacomo Conterno, Barolo, Cascina Francia (red dry wine; 100% Nebbiolo), Piedmont, Italy, the best vintages, 1989, 1990, 2004, 2005, 2006, 2007, 2008, 2009, 2012 and 2015. (2019-04)
Giacomo Conterno, Barolo, Monfortino, Riserva (red dry wine; 100% Nebbiolo), Piedmont, Italy, the best vintages, 1967, 1971, 1985, 1990, 1996, 1997, 1998, 1999, 2000, 2001, 2002, 2004, 2005, 2006, 2008, 2010, 2013 and 2014. (2019-04)
Giaconda, Chardonnay (white dry wine), Beechworth, Victoria, Australia, the best vintages, until vintage 2003 none; 2004, 2008, 2010, 2012 and 2013; not 2014. (2020-06)
Gianni Brunelli, Brunello di Montalcino (red dry wine; 100% Sangiovese), Tuscany, Italy, the best vintages, until vintage 2015 none. (2020-06)
Gianni Brunelli, Brunello di Montalcino, Riserva (red dry wine; 100% Sangiovese), Tuscany, Italy, the best vintages, until vintage 2013 none. (2020-06)
Gigondas, a French appellation that belongs to the wine district Southern Rhône, which belongs the wine region Rhone. The appellation has 1,220 ha. The allowed yield is 38 hl/ha, while the average of 31 hl/ha. A Gigondas-blend may have 50 to 85% of Grenache and 40 to 50% (minimum 15%) of Syrah and Mourvèdre together, the rest of the bland may consist of the following grapes: Cinsault, Counoise, Muscardin and Terret Noir. The annual production is between 4 and 5 million bottles. To be able to show his true self, a good Gigondas should be aged 3 to 4 years before drinking. Wines from good vintages have a great aging potential, up to 20 years. (2016-02)