Jean Grivot 2012 Richebourg 1.5L

Jean Grivot 2012 Richebourg 1.5L
$4,575.00

Region: Burgundy, France


Blend: 100% Pinot Noir

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Jean Grivot's 2012 Richebourg epitomizes the excellence of this esteemed producer and the exceptional character of the vintage. Its appearance in the glass is captivating, boasting a deep, garnet hue that hints at the wine's richness and depth. On the nose, it offers an intricate tapestry of aromas, with layers of ripe dark fruits such as black cherries, blackberries, and plums, mingling with hints of violets, forest floor, and exotic spices. The palate is equally impressive, with a full-bodied, velvety texture and silky tannins that provide structure and elegance. Flavors of black fruits, licorice, cedar, and earthy undertones unfold gracefully, leading to a long, lingering finish that leaves a lasting impression. Despite its youth, the wine already displays remarkable complexity and finesse, suggesting great potential for further development with age.


Robert Parker - (95-97) Points

"The 2012 Richebourg Grand Cru was aged in two new barrels and one that Etienne used to vinify his Chardonnay. The nose is a little reduced, but you can distinguish the broody dark fruit roiling underneath. The palate is very expressive with taut filigree tannins, vibrant red and black fruit, an unerring sense of symmetry and a supremely long wake. This will be outstanding. “Another planet” mentioned Etienne Grivot as he savored his grand cru. “Planet Richebourg,” I mentally replied."


Antonio Galloni - 95+ Points

"(the crop level was just 18 hectoliters per hectare): Bright dark red. Slightly reduced aromas of raspberry, garrigue and earth, plus a petrolly, flinty nuance. Voluptuous and layered but very reduced today (Grivot refered to it as "incomprehensible"), showing profound depth and palate-saturating texture but barely hinting at its incipient complexity today. Also displays great force and length but today it's dominated by an element of hydrocarbons. Will almost certainly merit a higher score with 10 to 15 years of cellaring."

Reviews