|Sub-district||Côte de Nuits|
After the Chambolle this shows a little more weight and power. Nicely broad. Anne thinks it won't need more than 2-3 years. Very attractive, quite slight and subtle. Delicate, just a firmish nub of really attractive fruit that won't take long to open completely. Good clean lines and lovely aromatics. Drinking range: 2021 - 2026 L&S (Nov 2018)
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An equally fresh and slightly spicier combination consists of plum, rose petal and Asian-style tea. There is better volume to the nicely rich and caressing flavors that terminate in a moderately austere and surprisingly rustic finish. Drinking range: 2022 - Rating: 87-89 Allen Meadows, www.Burghound.com(Jan 2019)
The 2017 Vosne-Romanée Les Barreaux displays notes of plummy fruit, dried flowers, baking chocolate and spices on the nose, followed by a medium-bodied, velvety palate that's charming and open-knit, lent definition by a bright line of acid. Rating: 87-89 William Kelley, The Wine Advocate(Jan 2019)
The 2017 Vosne-Romanée Les Barreaux has a bright, well-defined, straightforward bouquet of cranberry, red currant and black currant leaf, along with a touch of freshly tilled earth in the background. The palate is medium-bodied with fine-grained tannin and a crisp line of acidity. A little crunchy in style, adding a twist of sour cherry on the breezy finish. Drink over the next four or five years. Drinking range: 2020 - 2027 Rating: 87-89 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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