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Domaine Jean Grivot Vosne-Romanee Les Beaux Monts Premier Cru 2016

Pinot Noir from Vosne-Romanee, Cote de Nuits, Cote d'Or, Burgundy, France
  • RP97
  • TA96
  • WS95
  • BH94
750ML / 13.4% ABV
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750ML / 13.4% ABV

Winemaker Notes

Vosne-Romanée Les Beau Monts 1er cru is one of the largest of the Vosne-Romanée premier crus. This vineyard lies upslope and adjacent to Échezeaux and is separated from Richebourg only by the smaller Les Brûlées. Its distinct personality comes from its more southerly exposure and its marl and clay soils.

The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 30-60% new Burgundian pièce brings notes of vanilla, toast, and baking spices.

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
The 2016 Vosne-Romanée 1er Cru Les Beaux Monts has a very pure, quite generous and maybe more expressive bouquet compared to the Aux Brûlées at the moment with copious black cherries, raspberry coulis and crushed flower aromas. The palate has superb energy and precision, extremely detailed with layers of mineral-soaked red and black fruit commingling on the sustained finish that fans out with style and panache. God...I love this. One of Etienne's best in 2016.
Barrel Sample: 95-97
TA 96
Tim Atkin

Located next to Aux Brûlées, but very different in style, this is savoury and very aromatic, with notes of sage, mint and blood orange and an undertone of Asian spices. Taut and sappy with good grip and the structure to age, it needs more time in bottle to digest its tarry tannins. 2026-32.

WS 95
Wine Spectator
Pure, supple and complex, boasting violet, cherry, raspberry, sandalwood, mineral and toasty oak aromas and flavors. The firm, racy structure adds focus and drives the lingering finish. Shows terrific balance and freshness. Best from 2022 through 2043.
BH 94
Burghound.com
A slightly higher-toned, pure and distinctly cool nose displays notes of red cherry, rose petal, lavender, hoisin and sandalwood. The more mineral-driven if less powerful medium weight flavors brim with minerality on the concentrated, intense and sleekly muscled finish that goes on and on. As is usually the case this is more refined than the Brûlées but a bit more harmonious overall. Lovely juice.
Barrel Sample: 92-94
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Domaine Jean Grivot

Domaine Jean Grivot

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Domaine Jean Grivot, France - Other regions
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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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Vosne-Romanee

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This is the village for the most die-hard Burgundy fanatics. Vosne-Romanée has for many hundreds of years been the source of the most sought-after Pinot noir in Burgundy. The village claims six Grands Crus—and some of the most famous at that—but in other villages where owners manage tiny parcels or a few rows of any one vineyard, monopolies dominate the Grands Crus of Vosne-Romanee.

Of these monopolies, Domaine Romanee-Conti (DRC) reigns supreme, claiming not only more total vineyard area than any other producer, but outright owning the entirety of two of the Grands Crus and a majority of two others. In its full possession are naturally Romanée-Conti, as well as La Tâche. DRC also owns most of Richebourg and Romanée-St-Vivant. The final two, La Grande Rue and La Romanée are completely owned by other other produers: François Lamarche and Comte Liger Belair, respectively.

While one could spend a lifetime on the puzzles of land ownership in Burgundy, the point is that Vosne-Romanee contains the most valuable pieces of vineyard real estate in the world. Pinot noir from any of its vineyards—especially from within its 27ha of Grand Cru or 58 ha of Premier Cru land—is going to rank among the best.

The most outstanding wines from this village have everything: finesse and elegance coupled with the body and sturdiness for incredibly long aging ability. They are intensely floral and exotically spiced. Beautifully ripe, complex and ephemeral throughout, they are robust, yet fine-grained in texture. These wines will stay gorgeous for the long haul.

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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.

STC577346_2016 Item# 377433