2019 | Jean Grivot | Nuits Saint Georges les Roncieres

The 2019 Nuits Saint-Georges Roncière 1er Cru has a very well-defined, effortless bouquet of dark berry fruit, plus touches of pressed iris and freshly pitted black olives. The medium-bodied palate is smooth and silky, with supple tannins and perfectly judged acidity. Very harmonious. Grivot’s trademark sorbet-like freshness is on display on the long finish.

Reviews:

• Decanter: This half-hectare holding in Aux Roncières, to the south of the village, is gently handled to produce a dark, cassis-scented fruit, with savoury, earthy notes of a slightly rustic nature which is very typically of Nuits. The tannins are firm and rugged, plus there is a rewarding mineral depth that comes out on the finish.

• Burghound: Firm reduction renders the nose unreadable. Once again, the mouthfeel of the middle weight flavors is quite sleek with a beguiling texture and taut muscularity that carries over the stony, refreshing and sneaky long finish. While this attractively energetic effort displays good intensity, the overall impression is a wine of refinement and a certain delicacy though one that should also age well over the medium to longer-term. Lovely juice.

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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