2004 | Domaine Jean Grivot | Richebourg

Full medium red. Aromas of black raspberry, minerals and flowers. Silky and supple, with restrained sweetness buffered by well-integrated acidity. Nicely dense and full-and quite concentrated for the vintage. This very fresh wine finishes long and solid.

Reviews:

• Wine Enthusiast: This will need years to develop fully—15 to 20 years probably. For now, it is firmly tannic, very dry and powerful, with juicy fruit and acidity somewhere in there. The elements are not yet knitted together. When they are, this will be a stupendous wine.

• Burghound: The cool, reserved and elegant nose displays moderate secondary character on the aromas of violets, spice and plumy dark fruit where there is only a trace of herbal tea-like nuances. The suave, sweet and mouth filling middle weight flavors are underpinned by softening if not completely resolved tannins and solid if not exceptional length on the ever-so-mildly drying finish. This is really quite good in the context of the vintage and while the balance isn't perfect, it's good enough to make this more than just enjoyable. Note that from an aging perspective that this has reached an inflection point where it could be drunk now or held for a few more years first; I should further observe that there is no rush to drink up and this should easily hold for another decade though I am not sure that it will necessarily be the better for it.

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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