|Sub-district||Côte de Nuits|
Very sexy on the nose -pure essence of wild red berry fruit, such pretty aromatics. Higher toned than the Echezeaux, with a slightly lither, more muscular feel but this is still pretty. Some more tightly-wound elements - but the fruit here is pretty, so pretty! Drinking range: 2023 - 2030 L&S (Nov 2018)
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The 2017 Richebourg Grand Cru reveals a lovely bouquet of Asian spices, plums, raspberries and rose petal, with only subtle hints of the savory nuances of soil and espresso to come with bottle age. On the palate, the wine is full-bodied, ample and fleshy, with satiny tannins and a broad, open-knit profile. This is a precocious, dramatic Richebourg in the making, and while it will never rival the depth and concentration Gros achieved in 2016 and 2015, it will certainly turn heads in its youth. Rating: 92 - 94+ William Kelley, The Wine Advocate(Jan 2019)
The 2017 Richebourg Grand Cru, matured in one-third new oak, has a precise bouquet with brambly red fruit, crushed stone, peony and a sprinkle of white pepper. It opens nicely in the glass but it never manifests the intensity of other Richebourgs this vintage. The palate is medium-bodied with filigreed tannins and the acidity is beautifully pitched. It appears to be an unapologetically refined Richebourg that should drink well over the next two decades, maybe without grabbing the headlines. Drinking range: 2022 - 2040 Rating: 92-94 Neal Martin, vinous.com(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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