1993 | A & F Gros | Richebourg

The dark ruby color.The intense mix of now mostly secondary pinot fruit explodes from the glass offering nuanced aromas of spice, smoke, earth and toasty oak that complement the focused medium weight flavors that have finally emerged from their tannic shell, all wrapped in a dense, chewy and extremely long finish. This is an extremely pretty and very powerful wine.

Reviews:

• Wine Advocate: The dark ruby/purple-colored Richebourg is impressively endowed. This wine, allegedly the same wine as that of Jean Gros and A. and F. Gros, is a backward, medium-bodied wine with considerable structure, outstanding ripeness, and enough tannin and acidity.

• Allen Meadows: The intense mix of now mostly secondary pinot fruit explodes from the glass offering nuanced aromas of spice, smoke, earth and toasty oak that complement the focused medium weight flavors that have finally emerged from their tannic shell, all wrapped in a dense, chewy and extremely long finish. This is an extremely pretty and very powerful wine.

Producer Information

Domaine A.F. Gros is a domaine based in Pommard that produces Pinot Noir at village, premier cru and grand cru levels from the communes of Pommard, Beaune, Savigny-les-Beaune, Vosne-Romanée and Chambolle-Musigny. The estate is one of three formed in 1988, when Jean and Jeanine Gros began to divide their estate (Domaine Jean Gros) among their three children, Michel, Bernard and Anne-Françoise. In addition, Colette Gros at Domaine Gros Frère et Soeur (which Bernard manages) is an aunt, while Anne Gros is a cousin. Today Anne-Françoise's childen Caroline and Mathias are at the forefront of the domaine. The wines are made by Mathias, who took over in 2011 from his father Francois Parent - regarded as one of the leading Pommard winemakers over recent decades. The latter's share of his family estate – Domaine Parent – was added to the estate on his marriage to Anne-Françoise. Parent also makes wines under his own label. After manual harvest and careful sorting, the grapes are all de-stemmed and undego cold maceration for four to five days. They are then fermented in temperature controlled stainless steel tanks for a further two to three weeks, during which there are some punchdowns and pumpovers.

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