When Anne Gros took over her father's Domaine in the late 1980s, it was in a bad way. Through illness, the quality of the wines had begun to suffer, and most of it was sold off in bulk. The family's original holdings had been divided up amongst the children, and Anne was left with just 3 hectares under vine.
But she rose to the challenge, converting the vineyards to organic practices, and consolidating her family holdings. Bit by bit, she began to revitalise the Domaine, investing in new infrastructure and equipment, culminating with the construction of a new winery in 1999. She has also subsequently grown the estate from 3 hectares to 6.5 hectares, including the jewel in the Domaine's crown, 0.6 hectares of Richebourg. This, along with small parcels in Echezeaux and Clos Vougeot, make up the three Grand Crus that Anne produces each year.
In the winery, all the fruit is carefully sorted and de-stemmed, then fermented in the traditional methods - open-top concrete fermenters for the reds, and stainless steel tanks for the whites. Barrel maturation takes approximately 16 months, with varying percentages of new oak, depending on the wine. In recent years, Anne has pulled back on the use of new oak, preferring to emphasise the quality of the fruit, which under her guidance, has never been better.
From her humble beginnings, Anne has risen to become one of the most respected winemakers in Burgundy. Taste her wines to see why.
|Product Type||Wine White Chardonnay|
|Winemaking Practices||Minimal Intervention|
|Vineyard Practices||Minimal Intervention|