|Sub-district||Côte de Nuits|
Rich concentration and clearly ripe, there's still a charming lift and taut freshness to this which makes it succulent, balanced and long. Drinking range: 2028 - 2042 L&S (Oct 2020)
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(from a .76 ha parcel, which is about 30% of the total climat). This too is exceptionally spicy with lovely floral elements adding a touch of elegance to the aromas of black cherry and jasmine tea that are trimmed in just enough wood to remark upon. There is noticeably better mid-palate density to the seductive, complex and solidly powerful flavors that delivers fine depth and persistence on a moderately structured finale. This promising effort should repay mid to longer-term cellaring. Drinking range: 2029 - Rating: 90-93 Allen Meadows, www.Burghound.com (Jan 2021)
Pretty mid purple, very lively deeply perfumed nose, bouncing up and down in its enjoyment of floral, roses and peonies, plus lively fresh raspberry notes, excellent length, gracious and vivacious, and keeps coming back for more at the finish. Tasted: November 2020 4/5 stars Rating: 95-97 Jasper Morris - Inside Burgundy (Jan 2021)
The 2019 Echézeaux Grand Cru, matured in one-third new oak, has a well-defined bouquet of slightly broody dark berry fruit plus touches of sous-bois and potpourri. The palate is medium-bodied with structure and grip. Good intensity and substance here. Notes of tobacco and allspice appear on the finish. A superb Echézeaux from Anne and Julie Gros. Drinking range: 2023 - 2040 Rating: 93-95 Neal Martin, www.vinous.com (Dec 2020)
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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