2021 Côte de Nuits Villages, A.-F. Gros, Burgundy
- Red
- Dry
- Full Bodied
- Pinot Noir
For laying down
Product: 20218239796
75 cl Bottle
Description
Made with no added sulfites.
This was also firmly reduced aromatically, though there is good freshness and punch on the bitter pit fruit-inflected and slightly difficult finish. This is awkward, but I see no reason why it shouldn't harmonize once it's racked, and my predicted range offers the benefit of the doubt.
Drink from 2024 onward
Allen Meadows, Burghound.com (April 2023)
Colour Red
Sweetness Dry
Vintage 2021
Maturity For laying down
Grape List Pinot Noir
Body Full Bodied
Producer Domaine A-F Gros
About this wine
Pinot Noir
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or. Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.
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Domaine A-F Gros
Anne-Françoise Gros, originally of Vosne-Romanée, is married to François Parent of Pommard, where they live, though their wines have been made in substantial premises in Beaune since 1998. Their joint living as wine-makers is ably assisted by their children Caroline (pictured) and Mathieu. The domaine consists of Anne-Françoise’s share of Domaine Jean Gros, additional wines in and around Vosne-Romanée which she has bought or leased, and her husband’s share of Domaine Parent. He also offers wines under his own label, adorned with a black truffle. Her labels sport the outline of a female head, each one different according to the interpretation of the style of the appellation by Anne-Françoise and the artist. There has been a sorting table since 2008, after which the grapes are destemmed but not crushed. The grapes are given a short cool maceration, then fermented with more pumping over than punching down, with the juice being concentrated by a similar machine to that used by Michel and Bernard Gros, if necessary. Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.
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