Richebourg Jean Grivot 2005
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Richebourg Jean Grivot 2005
HED01220
75 cl
13.5%
£2,100.00
Taxes included.
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The Jean Grivot Richebourg Grand Cru 2005 exemplifies the intricacies of Pinot Noir from a notable Burgundy vintage. This wine is sourced from the esteemed Richebourg vineyard in Vosne-Romanée, showcasing a blend of black fruit, particularly dark cherries, with tertiary notes that often earth and spice. The palate is firm and structured, characterised by its layered complexity and well-defined tannins.
97 Robert Parker
The 2005 Richebourg displays a fascinating and alluring bouquet of black raspberry, nutmeg, ginger, sandalwood, and marrow. It offers an incredibly spicy, intensely black-fruited, old vines impression in the mouth, coating the palate with silken folds of fruit yet gliding elegantly into a finish of dark berries, spice, raw meat, wet stone, and mineral salts. Like spading fertile earth, one turns up new, dark secrets with each sip. For all of its textural richness and ripeness of fruit, this superb Pinot preserves a certain “cool” restraint, with no superficial sweetness. It would be a shame to cellar this for fewer than 10-12 years. Etienne Grivot aimed this year for gentle extraction , then watchful preservation of the freshness, subtleties and refinement inherent in near-perfect raw material. He performed some very light chaptalization to extend the fermentations. Given the health and natural concentration of his vinous raw material, he felt no need to sulfur or rack the wines until shortly prior to bottling , which was the stage at which I tasted. - David Schildknecht
96 Vinous
Deep red-ruby. The nose offers a pure, pungent expression of Richebourg soil: black raspberry, blueberry pastille, musky minerality, smoke, cocoa powder. Like a black hole of dark fruits on the palate: thick but weightless, with incredible concentration and depth. This is quite closed, like the Beaux-Monts, with the slow-mounting finish displaying great length and thrust. A fabulously ripe but youthfully imploded wine that will need 12 to 15 years in the cellar to fully express itself.Stephen Tanzer1st March 2008
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