1996 | Domaine Prieuré Roch | Vosne-Romanee Le Clos Goillotte

Garnet color. Outstanding nose of cassis, blackberry, raspberries, rose petals at the first waft, with incredibly appealing animalistic note, sous bois topped by lovely herbal aromas as mint, fennel, tea mingled with black pepper, licorice and sage. The palate is medium-bodied, with spicy and earthy notes and mineral essence of red fruit flavors. Classy, superbly elegant and stunningly complex, with velvety smooth spicy tannins

Producer Information

Domaine Prieuré Roch is something of a cult, minimal-intervention Burgundy producer with vineyard holdings throughout the Côte d'Or but mostly concentrated in Nuit-Saint-Georges. Wines are made from a number of designated appellations with Pinot Noir red wines in preponderance. However, the estate also has Chardonnay vineyards in the Côte de Beaune. Prieuré Roch was established with just two hectares (five acres) of vineyards divided between four different parcels in Vosne Romanée. These parcels had, at the time, been sold off by Romanée-Conti in order finance the acquisition of a larger portion of the Romanée-Saint-Vivant site. Prieuré Roch also produces wines from the Vosne-Romanée premier cru Les Scuhots as well as other, village-level, holdings in the commune. In 2010, the estate expanded further with the acquisition of a few hectares in the Côte de Beaune from which it produces its Ladoix Chardonnay. The vineyards are all managed using organic farming practices. The domaine has also gained a reputation for its strict low yield productions enforced in the early 1990s. Vines now produce roughly 18 hectoliters per hectare, in contrast with many grand cru AOC regulations that allow for up to 35 hectoliters. The winery harvests and ferments the grapes whole-cluster in every vintage. Punchdowns are done by foot and any "remontage", or splashing over of the fermenting juice, is done by hand/gravity. Prieuré Roch also works to encourages fermentation from naturally-occurring yeasts and sulfur is only used in small amounts at racking. Barrels are stacked at an angle to concentrate lees build-up in a corner of the barrel below the tap-hole.

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