2007 | Domaine Jean Grivot | Richebourg

This suave, supple red is very charming, yet offers an underlying power and intensity. Refined and persistent, showing rose, cherry, strawberry and spice aromas and flavors. The oak is discreet, and this is well-balanced, with a long, harmonious finish.

Reviews:

• Burghound: This also is notably restrained and is even more reserved than that of the Clos de Vougeot but classier with a wonderfully intense and layered nose that offers up a variety of spice and herbal notes, including anise, clove, cinnamon and soy that can also be found on the pure and sleekly muscled flavors that possess real drive, indeed this does a slow but sure build from the mid-palate on through the explosive and tangy finish. This is a wine of harmony, balance, power and outstanding length though it is sufficiently tight to undoubtedly require 12 to 15 years of time in bottle first. Very promising but note that here too the gas is enough to require decanting.

• James Suckling: This suave, supple red is very charming, yet offers an underlying power and intensity. Refined and persistent, showing rose, cherry, strawberry and spice aromas and flavors. The oak is discreet, and this is well-balanced, with a long, harmonious finish.

Producer Information

Domaine Jean Grivot is an estate in the Côte d'Or of Burgundy known for its deep, aromatic Pinot Noir wines with bright red fruit characteristics. The domaine only makes wines from its own vineyards. Grivot owns around 15 hectares (37 acres) of land across Vosne-Romanée and Nuits-Saint-Georges, including plots in Echézeaux, Richebourg and a sizeable 1.9-ha (4.6-acre) parcel in the legendary Clos de Vougeot vineyard. Everything is planted to Pinot Noir, except for a few rows of Chardonnay, which goes into the Bourgogne Blanc. All of Grivot's vineyards are planted to high densities to to encourage competition between the vines, which helps to lower yields. This is further lowered by the use of green harvests, which reduce crop size in favour of quality. The vines are all 40 years or older. In the winery, the bunches are 95 percent destalked and then undergo four to six days of cold maceration before fermentation in stainless steel. Grivot's wines are generally matured in oak barrels for 18 months with varying proportions of new oak: around 25 percent for village wines, up to 60 percent for premier cru and as much as 70 percent for grand crus. Wines are bottled without fining or filtration in accordance with lunar movements and atmospheric pressure. The Grivot family originated from the Jura region and were growing vines as early as the mid 17th Century. Just before the French Revolution, the family moved to Vosne-Romanée. The estate proper was developed in the early 1900s by Gaston Grivot, who sold his lesser plots to buy the Clos de Vougeot parcel in 1919. Domaine Jean Grivot became one of the first Burgundy domaines to bottle and sell its own wines.

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