2011 | Michel Gros | Vosne Romanee Clos des Reas

It offers a saline scent with aeration. The palate is medium-bodied with a supple opening: plenty of fresh red currant and pomegranate notes with crisp acidity and a slightly sinewy finish.

Reviews:

• Wine Advocate: The 2011 Vosne-Romanee 1er Cru Clos des Reas demonstrates some unresolved wood on the nose (50% new oak) that will need time to be subsumed. It offers a saline scent with aeration. The palate is medium-bodied with a supple opening: plenty of fresh red currant and pomegranate notes with crisp acidity and a slightly sinewy finish.

• Burghound: This is also quite spicy if perhaps not quite as elegant as that of the Brûlées though there is just as much depth. There is excellent punch and detail to the middle weight flavors that are less muscular but even more harmonious with the same fine depth and length. This is worth checking out. *Outstanding*

Producer Information

Domaine Michel Gros is a Burgundian wine producer located in Vosne-Romanée. The Gros family is well regarded in the region, dating back six generations to 1830. The family estate was divided in 1995 between Jean Gros' children, of which Michel is the eldest. Michel has also purchased plots and rents further vineyards of his own. Other Gros estates include Domaine A.F. Gros, Domaine Gros Frère et Soeur, and Domaine Anne Gros. The estate produces Pinot Noir from some of the best sites in Burgundy, and is well known for its Premier Cru monopole vineyard, Clos de Réas. The portfolio includes wines at Bourgogne and village-level, as well as in Premier and Grand Cru sites. Michel Gros also makes a small amount of Chardonnay. Vinification is the same process whatever the level of appellation, and is flexible dependent on vintage variations. For the red wines, the grapes are handpicked and immediately sorted, then destemmed and fermented in vat. After a couple of days, juice is fermented with selected yeasts and pumped over and punched down. Wines are left to settle in casks and age for the first six months in large oak barrels, then for 12 months in old French oak barrels. Around 30 to 40 percent new oak is used for village appellation bottlings, some 50 to 60 percent for premier crus, and 100 percent new oak is used for the domaine's Clos de Vougeot Grand Cru.

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