2016 | Jean Grivot | Nuits-St-George "Aux Boudots"

The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 30-60% for the premier crus.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 30-60% new Burgundian pièce brings notes of vanilla, toast, and baking spices.

Reviews:

• Burghound: Here the wood treatment isn't subtle though neither is it sufficient to overshadow the wonderfully fresh and layered nose of blue pinot fruit, cassis, earth and broad range of spice elements. The mouthfeel of the broad-shouldered flavors is equally seductive and even sleeker but despite the generous mid-palate there is solid muscle and a firm core of tannins supporting the powerful and driving finish. As big as this is, it still manages to remain refined and well-balanced. Lovely stuff but once again, extended patience will be required if you wish to experience this at its peak.
  

• Vinous: Full red-ruby. Pure, subtly perfumed aromas of blackberry, spices and licorice. Dense but youthfully linear, showing lovely finesse of texture to its tight-grained flavors of dark fruits, spices and saline minerality lifted by violet. With its compact kernel of fruit, this is neither sweet nor easygoing today, but its precision and definition call to mind a 2014, or even a 2010. Finishes classically dry and firmly tannic, with very persistent flavors of black fruits, spices and bitter chocolate. This very promising wine will need time in bottle to harmonize and expand.
  

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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