2016 | Jean Grivot | Vosne-Romanée

The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in up to 20% new Burgundian pièce brings notes of vanilla, toast, and baking spices. Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly.

Reviews:

• Burghound: A more elegant and really quite pretty nose offers up a ripe and fresh blend of plum, dark cherry and spice, all of which is trimmed in subtle wood. The generous, fleshy and very round medium-bodied flavors possess a highly seductive mid-palate mouthfeel while exhibiting good length on the delicious finale that also flashes a touch of youthful austere.
  

• Wine Spectator: Macerated cherry and medicinal herb aromas and flavors highlight this compact red. A bit surly on the finish now, but the fruit shines through on the aftertaste. Best from 2022 through 2038. 1,360 cases made.
  

Producer Information

Etienne Grivot succeeded his father, Jean, in 1987, and today presides over 15 hectares of vines spread accross Nuits, Vosne, Vougeot and Echézeaux. This is one of the modern-day, benchmark Burgundian domaines. The estate’s densely-planted old vines (the average age is 40 years old) produce naturally-low yields and, together with Etienne’s organic approach to viticulture and sensible winemaking, result in vivid, pure, very well-balanced Burgundies. The wines are much more softly extracted than when Etienne first started, the winemaking is incredibly flexible, depending on the vintage, but usually only 5% of stalks are retained, and rarely more than a third of the barrels are new. A reference point for good Burgundy.

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