Clos de Vougeot 2021 Jean Grivot

Tasting Note Clos de Vougeot 2021

Initially, aromas of red cherries and raspberries emerge, followed by hints of violets; the spice notes from the new oak barrels linger subtly in the background rather than overpowering the fruit. On the palate, the Clos de Vougeot 2021 is silky smooth yet possesses a firm structure; the tannins are delicate and leave the edges of the mouth slightly dry. The acidity provides excellent overall balance. Unusually for a young Clos de Vougeot wine, it is already very drinkable, though its structure shows it will age to become even better.

Grape Varieties

The Grand Cru classification for Clos de Vougeot is reserved exclusively for Pinot Noir, and Grivot uses only this variety here:

100% Pinot Noir

This grape is a terroir-driven variety that responds to the soil in which it grows, which is precisely why the flavor varies from one vineyard parcel to another, even within the same appellation.

Cellaring Potential

Firm tannins, fresh acidity, and an alcohol content of 13.6% provide the Clos de Vougeot 2021 with a structure that allows for aging.

Serve at 16-18°C. At this stage, decanting for about an hour allows the aromas to open up, but for a well-aged bottle, a much shorter time is sufficient.

About Jean Grivot

In the Grand Cru vineyards of Domaine Jean Grivot, a horse named Pirate plows the soil, which helps preserve the soil structure. This small detail alone tells us a great deal about the place. The family settled in Vosne-Romanée around 1780. Jean Grivot, whose name still appears on the labels, succeeded his father in 1955 and began bottling all the wine directly at the estate in 1959, a rare practice at the time. In 1987, Étienne and Marielle took over management, and since 2017, their daughter, Mathilde Grivot, has been running the estate.

The estate's vineyards span 22 appellations and total 15.5 hectares, including Richebourg (0.32 ha), Clos de Vougeot (1.86 ha), Échézeaux (0.85 ha). After the grapes are completely destemmed, fermentation begins using indigenous yeasts, and the wine is aged for 15 months in oak barrels sourced from the forests of Allier and Nièvre. No fining is performed, and since 1988, the wine has not been filtered either.

Terroir & Climate

Domaine Jean Grivot's vineyard, located in Clos de Vougeot, spans 1.86 hectares and extends from the center of the walled vineyard down to the lower wall. In the middle of the slope, marl and limestone with iron-rich inclusions contribute spicy notes and a firm structure to the wine. Further down, clay-rich alluvial soil enhances the fruit aromas. Because these two soil types are blended, the wine possesses characteristics of both. Furthermore, thanks to Côte de Nuits's cool, continental climate, Pinot Noir retains its acidity well.

Winemaking

At Grivot, Clos de Vougeot undergoes natural fermentation using only the yeast naturally present on the grapes. No yeast is added at all. Malolactic fermentation, the process of gently converting sharp malic acid into lactic acid, takes place in oak barrels rather than tanks, allowing the oak aromas to blend naturally into the wine. The oak barrels are primarily sourced from the Allier and Nièvre forests. The wine undergoes no fining or filtration.

Food Pairing

Here, Burgundy's signature dishes truly shine. A prime example is Bœuf Bourguignon, where the braising juices meet the wine's acidity head on. Saddle of venison is also excellent. This is because the tannins pair well with the protein in lean game meats. Rich, fatty roast duck is also a great match. And a plate of porcini or morel mushrooms served on sourdough bread beautifully brings out the earthy notes of an aged Pinot Noir.