HAUTES CÔTES DE NUITS
2014 Blanc Cuvée Marine Domaine Anne Gros
|Village||Hautes Côtes de Nuits|
Nose in which one senses both freshness and ripe density, and this follows through on the palate, with even a little bit of spice, just-discernable oak and a lively salinity. 30% new wood, the rest in barrels one or two years old. Drinking range: 2016 - 2020 L&S (Nov 2015)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Great Haut Côtes white. Elegant and precise in style, showing crystalline fruit character and a mineral edge. Produced from vines planted on higher slopes and matured in old 500-litre foudres. Drinking range: 2016 - 2019 Rating: 90 Andrew Howard, Decanter(Oct 2016)
Sweet and simple on the nose. Lemon syrup and flowers. Very fun and charming. Chalky finish. Drinking range: 2016 - 2019 Rating: 16.5 Jancis Robinson MW OBE - www.JancisRobinson.com(Jan 2016)
The 2014 Hautes Cote de Nuits Blanc Cuvée Marine Blanc has a light peach skin bouquet that is nicely defined, a touch of pear developing with aeration. The palate has a twist of sour lemon on the entry, that peachiness coming through towards the poised, tensile finish. This is a perfectly respectable Hautes Côte de Nuits Blanc. Drinking range: 2016 - 2020 Rating: 85-87 Neal Martin, www.robertparker.com(Dec 2015)
This has a lively lime note…very pure and high toned and tense…Grabs the palate…This is racy and zesty. Straight and nicely ripe citrusy character.Sarah Marsh MW, The Burgundy Briefing(Nov 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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