Jean Grivot
Bourgogne Pinot Noir 2016
Burgundy International - Red
About the SessionSession 3 is devoted to red Burgundy, drawing together some of the finest terroirs of the Côte de Nuits and Côte de Beaune. Grower estates such as Armand Rousseau, Denis Mortet, Denis Bachelet, Georges Lignier and Ghislaine Barthod anchor a run of grand and premier cru Gevrey-Chambertin, Chambolle-Musigny, Morey-Saint-Denis and Vosne-Romanée, while a extraordinary group of lots from Domaine de la Romanée-Conti, including Échézeaux, Grands Échézeaux, Richebourg, La Tâche and Romanée-Saint-Vivant, forms the session's centrepiece. Rounded out by classic bottlings from Volnay, Pommard and Nuits-Saint-Georges, plus a scattering of Beaujolais crus, this session offers exceptional depth for Pinot Noir collectors.
LOT 173
Jean Grivot
Bourgogne Pinot Noir 2016
About this Item
Provenance
The late David Brice was a respected wine connoisseur, collector and co-founder of Brice and Burnett – The Fine Wine Specialists (formerly Wine Cellar). His lifelong passion for wine from all corners of the world wine, and generosity, helped develop a culture of fine wine in South Africa and beyond. Always with value and authenticity in mind, the collection spans a wide range of styles from leading producers and diverse regions. The wines were professionally imported under refrigeration and carefully stored at Brice and Burnett (formerly Wine Cellar) thereafter. Many of the producers are not available in South Africa and provide an excellent buying opportunity.
For more detailed information on the lots, please feel free to contact Roland Peens (roland@briceandburnett.co.za). Roland spent many years sharing and enjoying these wines with David Brice and is happy to provide further insight into the collection.
Critics Ratings
"Rich and friendly. Much more fruit and charm than most bourgognes. Excellent finish. Lots going on there. Very long." - Jancis Robinson MW, JancisRobinson.com, 16.5/20 (Jan 2018)
"A pretty nose exhibits notes of freshly sliced red berries that are cut with soft earth nuances that can also be found on the succulent, vibrant and utterly delicious flavors that possess good balance and just enough finishing structure to suggest that this should reward a few years of cellaring. Worth checking out." - Allen Meadows, Burghound.com (Jan 2018)
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