HAUTES CÔTES DE NUITS
2013 Blanc Cuvée Marine Domaine Anne Gros
|Village||Hautes Côtes de Nuits|
There is a very mild hint of exoticism to the agreeably fresh aromas of red and green apple, floral and pineapple. The nicely vibrant and lightly mineral-inflected flavors possess good midpalate fat before terminating in a clean and racy finish. This clean and dry effort should drink well young. Rating: 85-87 Allen Meadows, www.Burghound.com (Jun 2015)
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Lemon barley-water nose. Racy and sinewy with some chalky chew on the end. Good medium mouthful. Drink 2016-2020 Drinking range: 2016 - 2020 Rating: 16 Jancis Robinson MW OBE - www.JancisRobinson.com(Jan 2015)
The 2013 Hautes Côtes de Nuits Blanc, which was not as affected by botrytis as the red, has a clean and fresh lime flower and dried honey-scented bouquet that is well defined and offers good vigor. The palate is fresh with good acidity, a slightly waxy texture and a tickle of spice on the finish. What a lovely wine - one that strangely reminds me of a white Bordeaux! Drinking range: 2015 - 2020 Rating: 88-90 Neal Martin, www.robertparker.com(Dec 2014)
Up-toned fresh and citrus stone. Smells cold. It is fresh, sappy and lively. Tight and cool feeling to the palate. Good appetising sensation…salty. Not acidic at all, just sappy. It is the biggest cuvee they make and it yielded well in 2013, as they had 12 demi nuids. More than usual…and in 2014 more again and for the Hautes Cotes rouges too as the vines are 20 years old.Sarah Marsh MW, The Burgundy Briefing(Nov 2014)
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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