VOSNE ROMANÉE
2011 Barreaux Domaine Anne Gros
| Grapes | Pinot Noir |
| Colour | Red |
| Origin | France, Burgundy |
| District | Côte d'Or |
| Sub-district | Côte de Nuits |
| Village | Vosne Romanée |
| ABV | 13% |
| Vineyard | Barreaux |
Seventy to eighty year old vines, on a great terroir not far from Richebourg and Cros Parantoux. Lovely depth to the nose, and there's a weight of old vines fruit. Both pretty and with seriousness and heft. Deep woodsy, humus notes. Very pure, darker fruit expression with a touch of spice too. L&S (Jan 2013)
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Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
Good deep red. Captivating perfume of cherry, raspberry, blackberry, cocoa powder, minerals and flowers. Nicely dense and spicy in the mouth, combining enticing sweetness with terrific cut. Finishes with very good length and a serious tannic spine. This very promising and precise village wine will need time in bottle to fill out. Rating: 88-90 Stephen Tanzer's International Wine Cellar (Feb 2013)
(a lieu-dit situated high on the Vosne slope above Cros Parantoux – 40% new oak). A spicy, ripe and attractively fresh nose features hints of violet and rose petal along with both red and dark pinot fruit scents. There is a lovely texture to the pliant, round and delicious light weight flavors that possess notably better overall complexity and slightly better persistence as well. 2014+ Rating: 87-89 Allen Meadows, www.Burghound.com (Jan 2013)
Sumptuous nose. Very fine, tense fruit underneath. Admirable! Textbook Vosne. Dry but appetising finish. 2015-2025 Rating: 16.5 Jancis Robinson OBE MW - www.JancisRobinson.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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