Wine Advisor
Jean Grivot, Vosne Romanee 1er Cru Les Suchots 2014
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Description
Tasting notes
Reviewed by: Stephen Tanzer
Lovely deep red. Slightly reduced aromas of brambly black raspberry, minerals, roast coffee and flowers. At once plush and dry, with strong dark berry flavors invigorated by strong, harmonious acidity. Very young and serious for the vintage but already wonderfully fine-grained. The subtle middle palate gained in sweetness with aeration.
Reviewed by: Neal Martin
The 2014 Vosne Romanée 1er Cru les Suchots displayed just a very small reduction on the nose, but still, one can discern the deeply layered black cherry, crème de cassis and boysenberry notes that are very well defined. The palate is medium-bodied with fine, supple tannin. There is a keen line of acidity, just a touch of spice entering towards the finish that is beautifully delineated and sustained in the mouth. There is a sense of completeness and harmony to this les Suchots, and it should age over 20 years without too much difficulty.
Reviewed by: Stephen Tanzer
Lovely deep red. Slightly reduced aromas of brambly black raspberry, minerals, roast coffee and flowers. At once plush and dry, with strong dark berry flavors invigorated by strong, harmonious acidity. Very young and serious for the vintage but already wonderfully fine-grained. The subtle middle palate gained in sweetness with aeration.
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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