CLOS DE VOUGEOT

2009 Le Grand Maupertui Grand Cru Domaine Anne Gros

Grapes Pinot Noir
Colour Red
Origin France, Burgundy
District Côte d'Or
Sub-district Côte de Nuits
Village Vougeot
Classification Grand Cru
ABV 13.5%
Vineyard Clos de Vougeot

Real Grand Cru class, jammy sweet and yet wild, rangy, lovely depth of flavour. The intensity just builds and builds. All in lacy precision in the Anne Gros way. L&S (Dec 2010)


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It is rich and ripe with both nose and palate having a mass of fleshy black fruits. There is power, richness the fruit backed by supple tannins. Layers of fruit give complexity red fruits give the freshness with the black giving the sweetness that packs out the back palate. 2013-22 Rating: 93 Derek Smedley MW, www.dereksmedleymw.co.uk (Dec 2013)

Good bright medium red. High-pitched, highly perfumed nose offers scents of raspberry, maraschino cherry, spices and rose petal. Densely packed, juicy and youthfully imploded, with rare verve for this very ripe year. A real spice bomb in the mouth. The explosive finish offers outstanding aromatic persistence. Plenty in reserve here for aging; in fact, I wouldn't go near this wine for at least another five or six years. Quite fine. Rating: 94 Stephen Tanzer's International Wine Cellar (Mar 2012)

Lean intense strawberry nose, floral too, with great purity. Medium-bodied but concentrated, with fine acidity; sleek and tight, a discreet style for Clos Vougeot, lifted, elegant, and long. Drink 2013-2025. Rating: ****18 Stephen Brook, Decanter.com (Feb 2011)

Domaine Anne Gros

Anne Gros joined her father François at the family domaine in Vosne Romanée in 1988, having given up her arts studies in favour of viticulture and oenology at Beaune and Dijon, and has run the domaine alone since 1995. The Domaine now has 6.5 hectares of Pinot and Chardonnay. Anne describes herself as being 'wary of certainties and keen to preserve her freedom'.

In the vineyards Anne practises viticulture influenced by organic and biodynamic principles, and the vineyards are ploughed and fertilised with compost, but although she believes that the long-term health of the vineyards are best preserved by such methods, she likes to maintain the freedom to use conventional treatments when necessary.

In the cellar, the wines are classically made, in cement tanks for the reds, and stainless steel for the whites. They are then are aged in barrel for up to fifteen months, with 80% new wood for the grand crus, 50% for the village wines and 30% for the regional wines. Anne is quietly meticulous and almost obsessive about cleanliness in her cellar, which perhaps is reflected in the delicacy and restrained tension in her wines, which have aromatic clarity, limpid precision, sheer joie de vivre, lively balance and persistence.

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