2017 Domaine Anne Gros Clos de Vougeot Grand Maupertui Grand Cru
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Wine Advocate | Rating: 93
Gros' old vines have produced a superb 2017 Clos Vougeot Grand Cru Le Grand Maupertui, a wine that wafts from the glass with complex aromas of plummy fruit, incense, rich soil, musk and spicy new oak. On the palate, the wine is medium to full-bodied, ample and satiny, with a layered, broad-shouldered profile defined by a fleshy core of fruit and fine, stony tannins.Author: William KelleyIssue: Interim January 2019 Week 1Vinous | Rating: 95
The 2017 Clos de Vougeot le Grand Maupertui Grand Cru may well be the domaine’s best wine this vintage. It is endowed with more fruit intensity and presence on the nose, offering vigorous raspberry and crushed strawberry scents, superb mineralité and hints of orange blossom developing in the glass. The well-balanced palate is medium-bodied with fine grip and impressive substance and tension toward the finish. An excellent Clos de Vougeot from Anne and Julie Gros.Drink Dates: 2020 - 2040Author: Neal MartinIssue: Jan 2019Burghound | Rating: 92
Firm reduction and wood toast renders the nose tough to evaluate. Otherwise there is once again better volume and richness to the relatively powerful medium weight flavors that deliver a bit more length though there is noticeable backend warmth that is enough to detract somewhat from the overall sense of balance.Drink Dates: 2027+Author: Allen MeadowsIssue: 73
Vinification is traditional and they use cement tanks for the reds and stainless steel tanks for the whites. The temperatures are controlled and adapted to the sanitary state of the raw material and the type of vintage. Fermentation lasts 12 to 15 days. At the domaine, barrel aging takes place over approximately 16 months using a large percent of new oak: 80% for the grand crus, 50% for the village wines and 30% for the regional wines. Thanks to this alchemy, the expression of each different terroir is preserved and shown in each wine, to their advantage.
Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, Pinot Noir and Chardonnay reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from Burgundy, where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include Domaine de la Romanée-Conti, Domaine Comte de Vogüé, Domaine Leroy, and Domaine Armand Rousseau.
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in California, particularly Sonoma and Carneros, and top producers include Marcassin, Kistler, and Kosta Browne.
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.