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  • Country ranking ?

    541
  • Producer ranking ?

    5
  • Decanting time

    4h
  • When to drink

    now to 2035
  • Food Pairing

    Roasted game with mushrooms

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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93-95 points Robert Parker's Wine Advocate

The 2012 Richebourg Grand Cru, taken directly from a new Francois Frere barrel, is tightly wound on the nose with black cherries, bay leaf and subtle forest floor scents. This is introspective, more inward looking than say, Etienne Grivot’s at this prenatal stage. The palate is medium-bodied with rounded, succulent tannins enveloping layers of vibrant, shimmering black and red fruit loaded with minerals. The fruit is in synch with the wood and it has a very long sweet tail on the finish. This is a true aristocrat, but not necessarily the start of Anne Gros’s show. (NM) 

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The Story

Burgundy’s most sumptuous wine, and Anne Gros’ most sought-after cru, given both its bottomless complexity and its rarity. Poised, profound, pleasurable: an eternal wine.

 

Richebourg is a name that evokes richness, even a certain heaviness... which sometimes can be attributed to the confusion some people have.

It is in fact an extraordinary wine in that it combines power with supreme elegance. We often describe it as a peacock's tail. The silky, velvetiness of the tannins is complemented by a minerality which adds powerful depth and makes this grand cru one of the most sensual and complex wines.

 

Its purple colour reflects like a jewel the purity of Pinot Noir. The aromas are extremely complex and express an entire spectrum.
The floral aspect is characterised by notes of peony, roses and violets...
The spicy aspect by notes of licorice, vanilla and coriander...
The fruit aspect by notes of red and black fruit (raspberry, black currant...)
The vegetal aspect by notes of undergrowth, methyl, fresh cut herbs...

 

The exotic aspect by notes of leather and musk... notes of caramel and chocolate bring it all together. It is a wine which with age becomes more and more earthy (humus, wet undergrowth) and wild (animal fur...). The food and wine pairings are many, but a dish must never be over complicated once you decide to open a Richebourg. The simplest mix of flavours gives the best results. The fundamental rule is to avoid suffocating this wine with heavier dishes.

Red meat and roasted game with mushrooms (morels, truffles, ceps...) and onion confit, along with a dash of spice form a magnificent combination. Mild cheeses (compté, reblochon, cîteaux...) are also excellent companions.

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Vintage 2012

2012 was beset by unusual weather that didn’t spare the vines! A mild winter, spring-like March, cool spring with frosts, summer-like May, cooler, wetter June, a variable summer with heatwaves, hail and storms… Because of the cold damp spring, some of the vine flowers didn’t set and form fruit, there was millerandage (where the flowers aren’t fully fertilised and give small berries) and high pressure from mildew and odium. Temperatures went right up during the short periods, over-heating and scorching the berries. This weather caused a significant fall in yields, without, however, impacting on the quality of the grapes, as well spread out bunches with small berries guarantee concentration and intensity.
All in all, the grapes achieved good ripeness in aromas and good sugar to acidity balance. The white wines are characterised by their finesse and concentration. The reds set themselves apart with their lovely colours, ripe and silky tannins and their harmonious mouthfeel

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Information

Origin

Vosne-Romanée, Burgundy

Inside Information

Anne Gros cares for her vineyards according to “lutte raisonée” principles, adhering to organic practices as much as possible depending on the conditions of the growing year. Grapes are always harvested by hand. Juice is fermented on indigenous yeasts in lined (enameled) cement tanks for the reds, and in stainless steel tanks for the whites. Wines are aged in barrel for approximately 16 months, with 80 percent new oak for grand cru wines, 50 percent for village wines and 30 percent for regional wines.

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