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Domaine Jean Grivot Nuits-St-Georges Ronciere Premier Cru 2015

  • WS95
  • BH93
  • RP92
750ML / 0% ABV
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  • RP94
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Winemaker Notes

Critical Acclaim

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WS 95
Wine Spectator
Silky and expressive, this red delivers cherry, currant, licorice, mineral and spice flavors, matched to a firm, well-balanced structure. The lasting impression is of sweet fruit and spice. Offers an invigorating finish. Best from 2022 through 2034. 73 cases imported.
BH 93
Burghound.com
As it should, this presently has an entirely different aromatic profile with its ripe and fresh combination of earth and sauvage characters together with both red and dark currant scents. Here too there is really lovely mouth feel to the tautly muscular flavors that exude a subtle minerality on the energetic, detailed and beautifully persistent finish. This is also admirably seamless and should amply reward extended keeping.
Barrel Sample: 91-93
RP 92
Robert Parker's Wine Advocate
The 2015 Nuits Saint-Georges 1er Cru Roncière, aged in 25% new wood, offers an exuberant bouquet of macerated red cherries, orange zest and a touch of quince. The palate is medium-bodied with supple tannin, a little compact on the entry and later, gently fanning out with a judicious touch of spice on the finish. Unlike the Aux Lavières, it will require 2-3 years in bottle, but it will be worth waiting for.
Barrel Sample: 90-92
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Domaine Jean Grivot

Domaine Jean Grivot

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Domaine Jean Grivot, France
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The Grivots originally came from the Jura, but established themselves in Burgundy at the time of the French revolution. They first settled in Nuits-St.-Georges, later moving into Vosne-Romanée. While Burgundian tradition concentrates primarily on vineyards and viticulture, the Grivot family realized quite early on that oenology was equally important in producing fine wines, and Gaston Grivot was among the first growers to earn an oenology degree from the University of Dijon in the 1920's.

Jean Grivot, Gaston's son, also studied at the University of Dijon. His marriage into the Jayer family (for whom Grivot also consults and produces wines) consolidated family holdings; vineyards in Chambolle, Vosne-Romanée, Les Rouges and Echézeaux were added through inheritance. A parcel of Richebourg was acquired in 1984 from the Vienot estate. Etienne Grivot, the family's youngest vintner, now runs this remarkable estate. He has been praised as one of Burgundy's most innovative new talents.

Etienne Grivot believes in dense planting for small crops, with a continuing emphasis on full, rich Pinot Noir fruit. He strives to make ripe wines with a complete, well-rounded bouquet. Grivot formerly employed the controversial oenologist Guy Accad. While Etienne learned a great deal from the Accad experience, he now practices gentle and non-intrusive winemaking.

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Nuits-St-Georges

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Inhabiting the bottom end of the northern half of the Côte d’Or, Nuits-St-Georges is a busy, market-driven town and home to many of Burgundy’s negociants. It is also the largest town in the Côte d’Or after Beaune and contributes "nuits" to the name of Côte de Nuits (i.e., the northern half of the Côte d’Or).

The appellation itself is divided into two parts, where in the north it directly borders Vosne-Romanée, the southerly end is the commune of Prémeaux. There are no Grands Crus in this village, though it does have a large number of Premiers Crus.

The best Nuits-St-Georges Pinot noir are layered with cherry, plum, underbrush and sandalwood. The fruit is sweet, the wine energetic, and the finish long and lush.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

STC886142_2015 Item# 512973