2009 | Domaine Jean Grivot | Richebourg

Black cherry and blackberry flavors are at the core of this monolithic red. Though not very expressive now, floral, spice and mineral notes add depth as this shows beautiful texture and freshness, building slowly to the long aftertaste.

Reviews:

• Wine Cellar: Bright full red. Pungent, utterly primary nose offers ripe blackberry, black cherry, violet, crushed stone, chocolate and coffee. Vibrant, sappy and palate-staining, with soil-driven flavors of dark berries, licorice, minerals and crushed stone complicated by a saline nuance. Here the vineyard manages to dominate the vintage, which is a neat trick in 2009. Finishes with noble, serious tannins and outstanding building persistence. Give this plenty of air if you plan to try it any time soon. Better yet, cellar it and forget it for a decade or more.

• Burghound: This is also on the restrained side with a discreet nose that features a spicy, cool, ripe and elegant nose of primarily blue and black pinot fruit and wet stone nuances that continue onto the focused, powerful and substantial broad-shouldered flavors that possess superb mid-palate concentration and flat out amazing length. Grivot told me that the 2009 version of his Richebourg is the best that he has ever made and from my perspective, I agree as even the amazing 2005 did not show as well at the same point in its evolution. In a word, brilliant.

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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