Detailed Description
The 2019 Richebourg Grand Cru is a deep ruby color. This is not a wine that soars from the glass; it bides its time, unfolding with every swirl, revealing layers of black and blueberry fruit and touches of blood orange and Seville oranges.
Reviews:
- Decanter: The 0.32ha parcel of Richebourg was planted in 1949, between Thibault Liger-Belair and Mongeard-Mugneret, up the slope from Hudelot-Noëllat. The old vines and gentle extraction deliver a marvellously sensual fruit character here, brimming with aromas of exotic spice and floral notes, plus a richness and tannic grip on the palate which comes out with a bit of time. Setting this wine apart is an overriding impression of understated elegance and finesse.
- Burghound: An ultra-spicy, ripe, elegant and admirably pure nose offers up even fresher notes of dark berries, sandalwood and tea along with plenty of floral influence that includes violet, rose petal and acacia. There is outstanding richness and intensity to the wonderfully tension-filled full-bodied, concentrated and saline-inflected flavors that possess seriously good power on the tautly muscular finish that displays stunningly good length. This is very classy but also ultra-serious and this is very much a ‘buy and forget you own it’ jewel.
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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