2015 Domaine Anne Gros
|Sub-district||Côte de Nuits|
More clay here, and it kept the water better than their Hautes Côtes. This has drive and structure, but also such energy, all pointilliste, chiseled tannins and lovely bright exprssive fruit. Drinking range: 2019 - L&S (Nov 2016)
*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.
A distinctly earthy nose possesses marginally better freshness on the mostly dark berry fruit scents. There is both good volume and slightly better delineation to the middle weight flavors that exhibit mildly better verve as well as a bit more supporting structure. Drinking range: 2019 - Rating: 86-88 Allen Meadows, www.Burghound.com(Jan 2017)
I loved the penetrating red raspberry and rocky mineral aromas of the Bourgogne RougeStephen Tanzer, www.vinousmedia.com(Jan 2017)
The 2015 Bourgogne Pinot Noir, which comes from vines between Nuits Saint-Georges and Flagey-Echézeaux, saw up to 40% new oak due to the tannins. It has an attractive bouquet with lightly spiced black fruit, touches of limestone and freshly tilled soil emerging with time. The palate is medium-bodied with supple tannin, the new oak neatly integrated with good substance towards the quite elegant finish. This is one of the best Bourgognes that I encountered from the 2015 vintage. Drinking range: 2017 - 2024 Rating: 87-89 Neal Martin, www.robertparker.com(Dec 2016)
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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