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Description
Tasting notes

Reviewed by: Neal Martin
The 2016 Clos de la Roche Grand Cru has scintillating, ebullient red berry fruit on the nose that just explodes from the glass. This wants to make an impression - and it does with heavenly crushed violet scents billowing with time in the glass. The palate is medium-bodied with vibrant red fruit, superb mineralité, so much tension and intensity with a finish that lingers for over 45 seconds. This Clos de la Roche is clearly going to be one of the finest wines of the vintage. Tasted at the Domaine.

Reviewed by: Neal Martin
The 2016 Clos de la Roche Grand Cru is matured in 30% new oak with up to 30% whole cluster fruit, two-thirds from Montluisants and one-third Fremiers. It has an intoxicating bouquet that is extraordinarily complex: shimmering red berry fruit, blood orange, incense and a touch of crushed violet. The palate is medium-bodied with fine grain tannin, wonderful depth and harmony, laser-like focus toward the finish that lingers in the mouth. Stunning mineralité here—the tongue feels as if it licked limestone 30 second after the wine has disappeared. If there is a better Clos de la Roche then I have not tasted it (yet).

Reviewed by: Stephen Tanzer
Good dark red. Lovely aromatic nose combines purple and red fruits, licorice, violet and spices. Wonderfully silky on entry, then broad and intense in the middle palate, offering superb depth and juicy minerality to its purple fruit and spice flavors. The Ligniers had a good yield here and this wine shows no sense of stress (by comparison, the 2015 bottling is more reserved). Finishes very long, spicy and light on its feet, with terrific palate-saturating breadth and very refined tannins.
About the Producer
For vinifications and ageing, our methods are little interventionist.The fruit’s quality is essential to craft 24 great wines. We make fresh, fine and elegant wines which are also full bodied with a long lasting and mouth-watering finish. Each of our terroirs (Clos de la Roche, Morey, Gevrey-Chambertin, …) expresses itself through our wines. Our ageing in barrels (20 to 30% new oak) is rather long (20 or 22 months), on lees and without racking after malolactic fermentation. The wines are bottled using gravity, without fining in order to keep the wine’s freshness and its ageing potential.