HAUTES CÔTES DE NUITS
2014 Domaine Anne Gros
|Sub-district||Côte de Nuits|
|Village||Hautes Côtes de Nuits|
The vines here are now 15 years old. Pale and bright and precise - very much in the style of Anne's wines. Saline, sappy, with good juice and flow, good harmony and length. Pretty. Drinking range: 2017 - 2023 L&S (Nov 2015)
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Dom Anne Gros 2014 Hautes-Côtes de Nuits Grainy rather rustic nose. Very sweet and round – almost rudely fruity! Pretty simple. Drinking range: 2017 - 2020 Rating: 15.5 Jancis Robinson MW OBE - www.JancisRobinson.com(Jan 2016)
A pretty and distinctly cool nose displays notes of red and dark pinot fruit along with hints of earth and floral nuances. The supple and lilting, indeed almost delicate, flavors exude a subtle bead of minerality on the delicious, detailed and balanced finish. If you enjoy more elegant examples of the genre, this relatively forward effort would be a quality choice. Drinking range: - 2017 Rating: 86-89 Allen Meadows, www.Burghound.com(Jan 2016)
450-460 altitude. Vines are 15 years old and so the acidity is not high and it’s always ripe. Soft and juicy and attractive. Very zesty. (Anne finishes harvest with H-C white at same time as Richebourg. “Low yields on 10,000 density and the crop is low and small berries,” she remarks.) It is a lively and sweet wine. A balanced, fruity and appealing Bourgogne.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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