Wine in Cote d'Or

Critic tasting note: (2001 vintage) "A classic, clear red color with pronounced orange notes. The bouquet opens like a peacock’s tail with austere notes of currant jam, tobacco, antique leather, and garigue. It is incredible how it changes in the glass with breathing. The mouthfeel is austere, rich, and creates a great sensorial effect."

This producer was formerly known as Domaine Francois Gros until 1988, and as Domaine Anne & Francois Gros until 1995, Anne Gros is the daughter of Francois Gros. Please note that Domaine Anne-Francoise Gros (Domaine A.F. Gros) is a different producer.

This shows typical levels of interest in wines from Richebourg. There has been a lowering in demand in the past year.

Surface area: 4.6737 hectares. Based on aggregated critic scores this is one of the top 10 Echezeaux wines: The Wine Advocate gave the 2019 vintage a score of 95.

Int'l Wine Cellar-Burgundy, France - "Bright ruby-red. Knockout nose combines dark berries, rose petal, mint, coffee and a hint of eucalyptus. A wine of incredible density, saturating the entire palate with vibrant flavors of crushed berries, flowers, mint and iodine." Barrel Score: 95-97 (Intense, Boysenberry, Violet, Full-bodied)

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This wine has great power on the palate. Immense minerality and balanced acidity makes this wine a classic for aging, but shows its great depth and power even when young.

This is quite rich and relatively soft for Auxey, yet with lovely finish and some orange blossom and lime notes.

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Marsannay Rosé is long-standing cultural tradition in Burgundy with Marsannay being the only village to have the appellation for a rosé. Collotte’s Marsannay Rosé is produced from assembling five parcels: "Méchalot” of 31 years old vines, “Avoines” of 58 year old vines, “La Vaux” of 54 year old vines, “La Champagne” of 37 year old vines and “Auvonnes” of 33 year old vines. The wine is made from 75% direct press and 25% 36 hour maceration fruit.

Marc-Emmanuel Cyrot and his brother, Olivier, are the fourth generation of the Cyrot family to be involved in wine. Their father died young, leaving his wife with two young boys to look after and no means with which to run the family’s vineyards. In fact, Maman chose an inspired path, renting the land out, so that it would still be worked and cared for during the boys’ formative years. Olivier, having studied viticulture, gradually regained the family vineyards, the contractual nature of the lease agreements being rather helpful, allowing him to gain experience as the vineyard parcels returned piecemeal to the Domaine, now named Domaine Cyrot-Buthiau. With a custom built, highly functional, bunker-like cellar, created by their father, Olivier was able to concentrate on their vineyards, striving to understand the varied terroirs they had inherited. With Marc-Emmanuel’s help, Olivier is essentially self-taught, learning that which he would ordinarily have gleaned at his father’s side. The wines are made very traditionally; harvested by hand, de-stemmed and cold-macerated before fermentation. Oak is determined by the vintage character, generally between 10% and 35%. The intervening years have seen a gradual broadening of their portfolio and additions to their holdings.

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The dress is of a red ruby bursting with beautiful dark reflections. The nose gets involved aromas of black and red fruits with a lot of neatness. The mouth is frank with a touch of licorice and one finale slightly spiced.