Please see my introduction to the vintage at Grivot here.
(Continue reading here.)
Showing posts with label Grivot (Jean). Show all posts
Showing posts with label Grivot (Jean). Show all posts
Domaine Jean GRIVOT (Vosne-Romanée) 2018 Tasted from Barrel Part I: Regional and Village Wines
(Please see here for my overview on 2018 in the Côte d’Or.)
Mathilde Grivot said that harvesting began on 11 September — in hot years, the Pinot Noir is constructed around the tannins (something I pointed out years ago when initially reporting on the 2003s). By harvesting this late there was the opportunity for rain several days before to fully allow for ripening of the tannins. She said that sugars did not change, but the acidities concentrated: pHs around 3.50, total acidity in the range of 3.1-3.3.
As is customary at Grivot, grapes were entirely destemmed. Quantities are generous — only five barrels below the maximum for the cellar. Malo-lactic fermentations were quicker than usual (this cellar is usually quite slow): finishing in February to April for the Bourgogne and village wines, later for the 1er cru and grand cru wines.
The Bourgogne and the village wines have 20% new oak, the 1er crus 30-35%, and the grands crus 35-50%.
Although it often is true in this vintage that for late picking, the wines are ripe and even overripe (and often less good the quality than wines from earlier in the vintage), these wines stand out as counter-examples to such a generalization.
Domaine Jean GRIVOT (Vosne-Romanée) -- 2016 from Barrel Part II: Grands Crus and Vosne-Romanée Premiers Crus
(Originally published 24 November 2017.)
See here for the introduction to Grivot’s 2016 vintage.
(Continue reading here.)
See here for the introduction to Grivot’s 2016 vintage.
(Continue reading here.)
Domaine Jean GRIVOT (Vosne-Romanée) -- 2016 Tasted from Barrel, Part I: Regional, Village, and Nuits-Saint-Georges premiers crus
(Originally published 24 November 2017.)
Harvesting began here on 27 September. As always, the grapes were entirely destemmed. Malolactic fermentations finished between spring and late August — not especially late for Grivot in my 30 years’ experience tasting in this cellar.
Harvesting began here on 27 September. As always, the grapes were entirely destemmed. Malolactic fermentations finished between spring and late August — not especially late for Grivot in my 30 years’ experience tasting in this cellar.
For the most part, the frost did not affect the Vosne-Romanée holdings, but the Suchots and Brulées are down about half from a normal vintage. Clos Vougeot is down about 30%, Nuits-Pruliers about 80%, and Nuits-Roncières 35%. No Chambolle-Musigny "Combe d'Orveaux" was produced. In a good year, the estate produces 240 barrels of wine; in 2016, it produced 187 barrels.
All wines had not been racked. If everything continues all right, they will not be racked until just before Christmas. (Continue reading here.)
Domaine Jean GRIVOT (Vosne-Romanée) -- 2017 Tasted from Barrel
Mathilde Grivot said that harvesting here began on 12 September. There was a green harvest three weeks prior to the harvest. The start date was later than many to allow for ripening of tannins; the sugars remained constant during this time, and the acidities good.
Grivot has been using increasingly less new oak. For 2017, the Bourgogne has 20% new oak, the village and premiers crus 25-30% new oak, and the grands crus 30-35%.
Malo-lactic fermentations began in February and finished in May, with the last ones in June and July. This is relatively early for Grivot, where the cellar is quite cold and over the years I’ve encountered wines still in malo more than 13-14 months after harvest. (Continue reading here.)
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