Purchase this Product and Earn 6,472.00 DiineOut Points (RM29.69)

Domaine Robert Groffier Bonnes-Mares Grand Cru 2019

75cl / 13%

“80% whole bunch, 30% new wood, 80 year old vines on average with various planting dates.

A sombre, rich but backward nose. I am waiting for this to emerge, which in due course it does: ripe, rather smoky, more red fruit than black, quite trenchant acidity.

A wine that is waiting to discover itself.”

~ Jasper Morris, Inside Burgundy

Earn 6,472.00 DiineOut Points
RM3,236.00

Tasting Notes

Colour: Dense dark purple.
Nose: This has a very well-defined, quite floral nose with violet-infused red and blue fruit, fine delineation and poise.
Palate: The palate is medium-bodied with saturated tannins, quite citric and edgy with blood orange and a touch of black pepper towards the persistent finish. This gains weight with aeration that emphasizes more its blue fruit character. Very long in terms of aftertaste, this should age with style. (V)
Grape Varieties: 100% Pinot Noir
Awards: 97pts – Vinous; 95pts – Jasper Morris-Inside Burgundy

History of Domaine Robert Groffier Père & Fils

Domaine Robert Groffier Père & Fils is based in the village of Morey-Saint-Denis and is famous for having some of the most enviable sites in the Côte de Nuits, including a full hectare within Chambolle-Musigny Premier Cru Les Amoureuses – one of the most fiercely collected vineyards in Burgundy.

The domaine also has a full hectare of vines in the Bonnes Mares Grand Cru and half a hectare of Chambertin Clos de Bèze, as well as plots in Chambolle-Musigny Premier Cru Les Hauts Doix and Premier Cru Les Sentiers, and a village Gevrey-Chambertin Les Seuvrées.

The estate’s origins date back to the 19th century when Frédéric Groffier began growing grapes in the Côte de Nuits. Jules Groffier took over in the 1950s, and the domaine was named after his son Robert when the estate started to bottle and sell its own wines. Today it is run by Robert Groffier’s grandson Nicolas Groffier.

The estate typically uses 20 to 25% whole-bunch fermentation, with grapes chilled for a week prior to fermentation to increase aromatic complexity. The wines undergo fairly extended maceration of 20 days, with frequent but short punch-downs, prior to being pressed off skins and matured in barrel. The Grands Crus see 100% new oak, the Premiers Crus and village wines significantly less.

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