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The tasting |
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Bright red, with a beautiful intensity. |
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Aromas of fresh fruit mixed with notes of citrus peel, oriental spices and rose petals. |
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Bright and pure, with vibrant, mouthwatering fruit flavours, this cuvée offers a refined, deep, and flavourful profile. Silky tannins add elegance, while well-integrated oak brings a touch of richness and structure. |
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The sommelier's advice |
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Serve between 14 and 16°C in a large glass. |
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Spit-roasted free-range poultry, gibelotte rabbit, herb-crusted prime rib, slow-cooked veal with fresh thyme jus, aged Burgundy cheeses such as those from Cîteaux Abbey. |
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From now until 2035 and beyond for enthusiasts. |
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The estate and the wine |
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A pillar of elite Burgundy with international acclaim, the Jean Grivot estate stands as a benchmark of prestige. With an outstanding vineyard portfolio—12 Premier Crus and 3 Grands Crus—the Grivot family, led by Etienne and joined by his children Mathilde and Hubert, crafts wines of striking clarity and freshness.
Their style remains classically Burgundian, but in recent years the wines have gained in depth and texture, thanks to careful aging that never exceeds one-third new oak.
With two stars from the French wine guide RVF, this respected yet under-the-radar estate produces silky, full-bodied wines always lifted by a vibrant freshness that defines their appeal worldwide. |
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The 2017 Vosne-Romanée Premier Cru Les Beaux Monts Red is already showing remarkable appeal. Its complex aromatic profile reveals fresh fruit aromas, citrus peel, exotic spices, and delicate rose petal. Silky tannins provide a supple texture, while vibrant, flavorful notes are carried by a luminous, precise structure. The touch of oak brings depth and finesse, enhancing the wine's elegance without overshadowing its purity. The harmony of flavors and the inherent nobility of this wine are unmistakable. Rated 95/100 by the RVF Guide (Revue du Vin de France). |
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Vines aged 60 years or more on 0.93 ha. Hand-harvested. 100% destemmed. Cold pre-fermentation maceration for around 6 days, alcoholic fermentation using only indigenous yeasts in stainless-steel vats, daily pumping over with temperature and density controls, very little punching down depending on the context of the vintage. Vatting time averages 20 days. Malolactic fermentation followed by 15 months' ageing in barrels, 30% of which are new and the remainder aged for 1, 2 and 3 wines, then racking and massing for 2 to 3 months in stainless steel tanks. No fining or filtration before bottling. |
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AWARDS |
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Domaine rated 2 stars in the Guide des Meilleurs Vins de France 2025 (RVF) Domaine rated 4 stars in the Guide Bettane + Desseauve 2025 Guide RVF 2020: 95/100 + Coup de Cœur |
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