The Gros Family is iconic in the commune of Vosne-Romanee. When the renown Jean Gros (Bernard’s father) retired in 1995, four separate domaines sprung off from various family members. Anne Gros (Bernard’s cousin), is certainly the most coveted by collectors, but there is also the highly regarded A.F. Gros (Bernard’s sister.) Then there is Michel Gros, (his Brother) who traded all of his Richebourg to gain a monopole of the premier cru Clos de Reas – a vineyard synonymous with his father’s legendary name. Lastly, there was Bernard.
For many years, Domaine Gros Frere et Soeur (Bernard Gros) was considered the less serious producer of the family, making ripe, voluptuous wines that were based on fruit -in virtually every vintage- rather than shooting for finesse. Perhaps there was too much influence by the now discredited Guy Accad, but in the mid-ninties these were certainly opulent Pinot Noirs, in terms of Burgundy.
Over the past few vintages however, Bernard’s wines have repeatedly shown the kind of restraint and complexity one expects from a serious Burgundy house. This Gros Frere Vosne Premier Cru is source largely from Bernard’s plot of younger vines in Echezeaux, and has the remarkable depth and physiological ripeness, but is not over-ripe or excessively heavy. Considering that Gros Frere wines trades at a third or half the price of similar quality Burgundies, they are one of Burgundy’s the relative values.
2010 Gros Frere et Soeur, Vosne-Romanee, Premier Cru $79.99
This was sensational; clearly showing its high percentage of fruit from the younger vines from Gros Frere’s Echezeaux parcel. Deep berry fruit, with warm spices, smoky meat, grilled fennel bulb, and plum. The same flavors play across the palate, with excellent palate impression, fruit, and a dried stems element, dark loamy earth.This is rich, sultry and satisfying. A superb bottle of red Burgundy.
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Since 1975, Vincent Mongeard has worked in the vineyards and cellar of his family estate, Mongeard-Mugneret, in Vosne-Romanee. He farms 33 hectares (81.5 acres) from 35 different vineyards. His vines are quite old, averaging 45 years in age. In the past, the domaine had been accused of using too much oak, but has pulled back on use of oak over the past decade. Since 1998, Vincent began sourcing his own wood, and having the barrels made for him to his own specifications. Still the specter of suspicion lingers, with the oak police continually, and critically, examining the amount oak being used by Mongeard.
” Still the specter of suspicion lingers, with the oak police continually, and critically, examining the amount of oak being used by Mongeard”
Vincent’s wines have become more refined as well. Where they had been routinely characterized with faint praise as sturdy, darkly colored, and concentrated, none of those descriptions can be used here. This quote by Robert Parker is routinely used on the web (even by it’s importer Vineyard Brands) : “the style of winemaking seems to extract rich, supple, concentrated fruit from the grapes…” But Parker stopped reviewing Burgundy in the mid-nineties, after he was sued for libel in 1994 by the firm of Joseph Faiveley, and found himself unwelcome in many cellars. So you have to ask yourself, how valid is this quote after almost 20 years? On many occasions it is sited that Vincent only uses stems on his top two or three bottlings. I definitely noted stem notes in the Nuits-Les Plateaux I tasted. Things change over time. Good winemakers don’t make wine by a recipe. When will we actually judge the wine in the glass rather than being influenced by these overly repeated characterizations?
This is the wine I tasted.
2010 Mongeard-Mugneret Nuits-St-Georges, Les Plateaux $49.99
Beautiful, if one of the least Nuits-like wines I’ve tasted. In fact the vineyard is very close to Vosne Romanee, and tastes quite a bit like one. It was effortless, whereas many Nuits can seem to try too hard, are too dark, are too rough around the edges, are too tannic for their acids. Light to medium in weight and completely translucent. Warm aromas of cedar-wood, cherry, cranberries, flowers, cinnamon, dust, and twigs. In the mouth, it is light but mouth-filling, lovely, soft and very, very long, with its flavors of faint cherry, dusky cranberries, and dried twigs resonating on and on. An outstanding value in fine red Burgundy.
- Global Warming Makes Winemakers Sweat: John Mariani – Bloomberg (bloomberg.com)