Domaine Anne Gros

Blue-chip vineyard holdings and an unswerving commitment to purity rather than power in the cellar have given this small domaine, and its sometimes initially austere wines, an immediately recognisable signature and a strong international following. Village AOC Chambolle-Musigny (La Combe d’Orveaux) and Vosne-Romanée (Les Barreaux) far outperform their appellation level, a reflection no doubt of their superior location, respectively next to grands crus Musigny and Richebourg. The precision and intensity of flavour attained by the domaine’s old vine parcel of Clos de Vouget, Le Grand Maupertui, make it a strong contender among Burgundians for the honour of best bottle from that very fragmented vineyard even though Vosne native Anne Gros cannot hide her hometown allegiance to the suave complexity of the domaine’s magnificent Richebourg. An inherited parcel of Echezeaux was a welcome addition to Anne’s grand cru lineup from the 2007 vintage.

These wines are offered on an allocation basis.

General information

  • Country

    France

  • Region

    Vosne-Romanée, Côte de Nuits, Burgundy

  • Total holdings

    6ha

  • Winemaker

    Anne Gros

  • Established

    1995

  • Cultivation

    Lutte raisonnée (with a keen interest in organic & biodymanic viticulture)

  • Website

    www.anne-gros.com

Wines produced

Wine Grapetype(s) Vine age Soil type Vineyard area
Bourgogne Hautes Côtes de Nuits blanc Cuvée Marine Chardonnay - - -
Bourgogne Hautes Côtes de Nuits rouge Pinot Noir - - -
Bourgogne Pinot Noir Pinot Noir - - -
Bourgone Pinot Noir Jeunes Vignes Pinot Noir - - -
Chambolle-Musigny La Combe d'Orveaux Pinot Noir - - 1.1ha
Vosne-Romanée Les Barreaux Pinot Noir - - 0.39
Clos Vougeot Le Grand Maupertui grand cru Pinot Noir - - 0.93ha
Echezeaux Les Loachausses grand cru Pinot Noir - - 0.85ha
Richebourg grand cru Pinot Noir - - 0.60ha

Viticulture / Vinification

White wine

  • Indigenous yeasts used for fermentations
  • Fermentation in stainless steel
  • Fermentation lasts for 12-15 days

Red wines

  • Indigenous yeasts used for fermentations
  • Fermentation in lined cement tanks
  • Fermentation lasts for 12-15 days
  • Élevage in barrique for 16 months
  • 30% new oak for village wines
  • 50% new oak for the 1ers crus
  • 80% new oak for the grands crus