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Domaine Gros Frère et Soeur

Bernard Gros made it clear to me in November that he prefers wines with sucrosite, and that he finds strongly mineral wines to be too sharp. "I like vintages with lower acidity, like '03," he told me. "And I don't like 1996." Gros compared 2006 to 2000 in its "easiness," even if he believes that the younger vintage has a bit more material. As always, Gros made use of his evaporator to concentrate his 2006s (he told me that the yield was copious following the short crop of the previous year), and the grand crus are currently carrying alcohol in the 14% range. Gros heats the must to between 40oC and 45oC for 48 hours at the end of the fermentation "to get more color and to stabilize the wines." He ages his wines in 100% new barriques but notes that they spend just one year in wood, without racking; he does some lees stirring until the end of the malolactic fermentations. The wines had been assembled in stainless steel tanks a couple of weeks before my visit. (A Patrick Lesec Selection; importers include Classic Wine Imports, Boston, MA; Fine Vines LLC, Melrose Park, IL; Noble House, New York, NY) Also recommended: Bourgogne Hautes Cotes de Nuits (86).

From 2006 and 2005 Red Burgundies (Mar 2008) by Stephen Tanzer

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2006 Echezeaux

Color: Red

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