The 2013 Burgundy Vintage by Etienne Grivot
Following a mild, wet winter, the 2013 vintage finally declared itself ready rather late. On April 25, a frank start for the vegetation was induced by temperatures over 10°C above normal. Early May however brought frightfully cold weather with temperatures 15° lower than the seasonal average plus abundant rain. We immediately observed aborted grapes.
May 24 brought a near catastrophe with a...
The Grivot family originated in the Jura before moving to the Hautes Côtes and then finally settling in Vosne-Romanée, where the domaine was established by Gaston Grivot just after the First World War. He traded some lesser plots to get his hands on some Clos Vougeot and so the domaine began its long journey to the top, where it proudly nestles today, recognised as one of the finest estates in the Côte de Nuits. Gaston was succeeded by his son...
The domaine is blessed with a lot of old vines (the youngest are at least forty years old) and coupled with the high density planting produce a lot of small berries and resultant small yields. About 5% of the harvest is kept as whole bunch. New oak is around 25% for the village wines, around 45% for the 1ers Crus and around 60% for the Grands Crus. All the wines are bottled unfined and unfiltered.
There have been changes in the winemaking sty...
Precise instructions are given to the grape-pickers and the grapes are sorted on the sorting tables in the vat house. Only perfectly ripe and healthy grapes are kept. The bunches are 95% destalked.
The harvest is transferred to the vats using small trolleys in order to maintain its integrity. The juice is cooled in order to undergo a pre-fermentation phase ranging between 4 and 6 days. The yeasts are activated naturally and fermentation tak...
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