Modern, Post-War and Contemporary Art, Jewellery and Wine
Online-Only Auction, 12 - 19 October 2020
Wine
About this Item
Etienne Grivot took over from his father in 1990, becoming the fifth-generation Grivot to be making wine in Vosne-Romanée. In 1994, Etienne started to find his own voice and make a range of very fine wines. He has since reduced yields, fine-tuned his work in both the vineyards and the cellar, and driven quality steadily upwards. The grapes are 100% destemmed and the fermentation is allowed to begin naturally. Four cooperages are used to avoid the signature of any one particular barrel maker. Now assisted by his two children, Mathilde and Hubert, Etienne produces a range of stunning wines which possess real depth and class. When asked for his secret to success, he owns that ‘there’s no recipe, it’s very personal and as a result it’s very frustrating as one is never content’.
Provenance
Wine Cellar Private Client
Critics Ratings
‘An earthy, pure and magnificently complex nose of a ripe combination of wild red berry fruit, discreet spice and earth notes plus an undertone of sauvage is trimmed in discreet but not invisible wood treatment. There is also plenty of earth on the rich, full-bodied and overtly powerful flavors that possess excellent volume. This is a very serious example of the appellation as the supporting tannins are decidedly prominent, indeed to the point that the strikingly long finish is distinctly austere yet there is no detectable rusticity. A classic Clos de Vougeot that will require at least 15 plus years of cellar time. Drink 2025+.’ – Allen Meadows, Burghound.com, 94/100 (Jan 2013)
‘Good bright, medium red. Pungent minerality, complex soil tones and noble herbs on the nose. Then sweeter and fuller than the Beaux Monts in the mouth, with slightly medicinal cherry and marzipan flavors complicated by herbs and underbrush. With its solid acidity, this is ultimately more backward than the Beaux Monts. Most impressive today on the back end, which features substantial ripe tannins and building flavors of black cherry, licorice and mint. The pHs in 2010 are in the 3.45 to 3.5 range, noted Grivot, with acidities between 3.6 and 3.7 grams per liter.’ – Stephen Tanzer, Vinous, 94/100 (Mar 2013)
‘Amazing breadth and complexity. Flinty, smoky, crunchy red fruit – tremendous flavours. Absolutely delicious. Fantastic structure – determined acidity, pliable tannins. Redcurrant, cranberry, dry and vivacious. Brilliant.’ – Richard Hemming MW, JancisRobinson.com, 18.5+/20 (Aug 2013)
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