CHAMBOLLE MUSIGNY
2011 Combe d'Orveau Domaine Anne Gros
| Grapes | Pinot Noir |
| Colour | Red |
| Origin | France, Burgundy |
| District | Côte d'Or |
| Sub-district | Côte de Nuits |
| Village | Chambolle Musigny |
| ABV | 13% |
| Vineyard | Combe d'Orveau |
Another level of amplitude of flavour. A pot-pourri of fresh petals. Elegance and floral notes to the fore. Very Chambolle, L&S (Jan 2013)
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Beautifully silky texture and ripe-strawberry fruit.Harry Eyres (Oct 2016)
Palish red. Pretty aromas of red cherry and raspberry, with a hint of reduction. Juicy and tactile in the mouth, with strong saline minerality complicating the red berry and soil flavors. Sharply chiseled village wine with a persistent, lightly salty finish that stimulates the salivary glands. This is about 12.6% alcohol right now, following what Anne Gros said was light chaptalization. It will be dangerously easy to drink. Rating: 87-89 Stephen Tanzer's International Wine Cellar (Feb 2013)
(40% new oak). Light ruby. This is exceptionally pretty with its airy and relatively high-toned red pinot fruit suffused nose. There is a lovely touch of minerality to the very pure light weight flavors that are delicious and persistent if delivering only average depth. Still, this is attractive in its fashion. 2014+ Rating: 86-88 Allen Meadows, www.Burghound.com (Jan 2013)
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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