HAUTES CÔTES DE NUITS
2017 Blanc Cuvée Marine Domaine Anne Gros
| Grapes | Chardonnay |
| Colour | White |
| Origin | France, Burgundy |
| District | Côte d'Or |
| Sub-district | Hautes Côtes |
| Village | Hautes Côtes de Nuits |
| ABV | 13% |
Anne explained that 2017 is quite the opposite for her in terms of production to 2016 - and she has very little white available this year having suffered badly to coulure in the Spring. This spends a short time in barrel but retains a bright fresh expression. Good clean lines and well-focused white fruit. Not so much citrus pep, a more multi-layered, harder stone-fruit. Very tidy and nice texture. these vines are now more than 20 years old and the juice is of very good quality. Drinking range: 2020 - 2023 L&S (Nov 2019)
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Firm reduction renders the nose unreadable today but there is good verve and detail on the lighter weight flavors that exude a fine bead of minerality on the nicely dry if not especially complex finish where an interesting hint of exotic fruit character slowly emerges. Drinking range: 2019 - Rating: 86-88 Allen Meadows, www.Burghound.com (Jun 2019)
The 2017 Hautes Côtes de Nuits Blanc Cuvée Marine is very pretty, offering up a pretty bouquet of honeyed apple, pear and praline. On the palate, it's medium-bodied, saline and succulent, with mouthwatering acids but with none of the angularity this appellation can display. Rating: 87-89 William Kelley, The Wine Advocate (Jan 2019)
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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