|Sub-district||Côte de Nuits|
A racier, riper nose (than the Hautes Cotes), although the palate is very much in the same family, a bit more tannin but still saline and sweet in equal measures. Long and succulent. Drinking range: 2017 - 2026 L&S (Nov 2015)
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Still on lees. Between Nuits and Flagey in four little parcels totalling less than 1 ha. Meaty and full of personality on the nose with a meaty undertow. Almost flagrant in its fruitiness and fine tannins. Rich and almost treacly. Exuberant! Drinking range: 2018 - 2023 Rating: 16+ Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2016)
(30% new oak). Here the nose is completely different with its array of wood toast, dark currant and distinctly earthy scents. The middle weight flavors aren’t as finely detailed as the Hautes Côtes cuvée though there is more volume and this is particularly evident on the balanced and lingering finish. This is perfectly competent but I slightly prefer the refinement of Hautes Côtes. Drinking range: - 2018 Rating: 86-88 Allen Meadows, www.Burghound.com (Jan 2016)
From 50-year-old vines in three different vineyards towards the Vosne-Romanée appellation, the 2014 Bourgogne Rouge has a lovely floral bouquet in the making, one that is already charming. The palate is showing just a touch of rigidity on the entry. However, there is a keen line of acidity with commendable structure on the chalky finish. This is worth checking out. Drinking range: 2016 - 2020 Rating: 87-88 Neal Martin, www.vinous.com (Dec 2015)
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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