|Sub-district||Côte de Nuits|
Darker expression again (than the Chambolle), but just as prettily scented, with freshness and jewel-like definition Drinking range: 2024 - 2032 L&S (Oct 2020)
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A markedly spicier nose exhibits notes of plum, black raspberry, star anise and a whiff of soy. The delicious and caressing flavors are not particularly concentrated, but I like the relatively sophisticated texture, all wrapped in a mildly austere and lingering finale. This is very Vosne in character. Drinking range: 2025 - Rating: 88-91 Allen Meadows, www.Burghound.com (Jan 2021)
From very old vines in Les Barreaux, on a very steep slope north facing, where it is too difficult to do repiquage (replacement of individual dead vines). They will need to pull it out soon but as they are getting more vines in Les Communes from 2022, the replanting project can wait. Rich full purple, a restrained headiness on the nose, plenty of sun but a cooler slope, which allows for some tension at the back. Currently showing a little oak, there being two new barrels in five. Tasted: November 2020 4/5 stars Rating: 91-93 Jasper Morris - Inside Burgundy (Jan 2021)
The 2019 Vosne-Romanée Les Barreaux comes from a single 0.39-hectare parcel. This has a lovely bouquet of pure dark cherry fruit, cassis and subtle violet aromas that pinpoint the commune. The palate is medium-bodied with supple tannins and gentle grip. Silky-smooth with a persistent finish. Elegant and sensual. Drinking range: 2023 - 2036 Rating: 91-93 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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