Wine Advisor
Jean Grivot, Vosne Romanee 1er Cru Les Suchots 2013
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Description
Tasting notes
Reviewed by: Stephen Tanzer
Bright medium red. Musky aromas of raspberry and white pepper lifted by a floral topnote. Enters the mouth sweet, but powerful acidity gives the crunchy cranberry and raspberry flavors a youthfully clenched character. This is even more closed than the Reignots, finishing with compact tannins that will take years to unfold. But there's superb energy and material here.
Reviewed by: Neal Martin
The 2013 Vosne-Romanée 1er Cru Les Suchots atypically has one of the more reticent aromatics from Etienne Grivot, sultry and brooding at the moment. With aeration there is a lovely pastille scent emerging as some kind of recompense. The palate is medium-bodied with crisp tannins and a silver thread of acidity. This is very elegant for a Suchots, more reserved than its peers, but at the same time very focused and pure with just the right amount of reserve to beg another sip on the finish. Excellent.
Reviewed by: Stephen Tanzer
Bright medium red. Musky aromas of raspberry and white pepper lifted by a floral topnote. Enters the mouth sweet, but powerful acidity gives the crunchy cranberry and raspberry flavors a youthfully clenched character. This is even more closed than the Reignots, finishing with compact tannins that will take years to unfold. But there's superb energy and material here.
About the Producer
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle (Patrick Bize's sister) took over from Étienne’s father Jean Grivot in 1987. The Grivot family believes in generational change and in 2017, Étienne and Marielle’s daughter, Mathilde, took over for her parents. Mathilde brings a fresh approach while maintaining the longtime traditions of the Grivot family. The recently renovated winery and cellar is in Vosne-Romanée where most of the Grivot vineyards are located. The domaine has been assembled over several generations to its current size of 15.5 hectares and includes holdings in three grand crus: Clos de Vougeot, Echézeaux, and Richebourg. Mathilde believes in getting quality first thanks to meticulous vineyard work throughout the year. The result of this hard work is healthy, ripe (both phenolic and sugar levels) and depth of concentration and flavor of the fruit. Today, the vineyards are densely planted and farmed organically “sans certification,” while the aim in the cellar is for balance and clear expression of terroir. The grapes are entirely destemmed and maceration à froid usually lasts just a day or two. The fermentation starts naturally, with a little punching down before this fermentation begins. There is no more pigeage after fermentation begins, “I don’t like to mix the physical (punching down) with the spiritual (fermentation),” said Étienne. After fermentation, the wines are pumped over once a day before aging in barrel for 15 months. Depending on the vintage, the proportion of new oak is around 25% for the villages appellations, 30-40% for the premier crus and 40-45% percent for the grands crus.
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