Domaine Jean Grivot Vosne-Romanée 1er Cru Aux Brulées 2003

Domaine Jean Grivot Vosne-Romanée 1er Cru Aux Brûlées is a standout premier cru from one of Burgundy’s most admired villages, offering the power and depth that make Aux Brûlées such a coveted site. Sitting high on the slope above the grands crus, this south-facing parcel combines warmth, altitude, and precision, giving the wine a rare balance of intensity and elegance. In the hands of Domaine Jean Grivot, it becomes a distinctly layered expression of Vosne-Romanée with impressive historical pedigree and age-worthy character.

Tasting Notes
In the glass, this 2003 vintage typically shows a deep, polished ruby hue that hints at its ripe fruit profile. The nose is expressive and complex, with aromas of cherry, raspberry, blackberry, violet, rose petal, and layered notes of spice, earthy sous-bois, and a subtle smoky edge. On the palate, it is broad and generous, with concentrated dark and red berry fruit, refined tannins, and a lively core of acidity that keeps the wine focused. The 2003 vintage can lend extra warmth and fullness, making the wine feel especially plush while still preserving the site’s signature energy and mineral tension. With further cellaring, it can evolve beautifully toward more tertiary notes of forest floor, dried flowers, and exotic spice.

Production
Aux Brûlées lies on the upper slope of Vosne-Romanée, in a prized south-facing position with excellent sun exposure and a terroir that naturally combines ripeness with freshness. At Domaine Jean Grivot, the grapes are hand-harvested with careful sorting, and the team tends to pick relatively late to ensure the site’s depth and complexity are fully captured rather than emphasizing a leaner, more austere style. Fermentation is carried out with native yeasts, followed by around 18 months’ élevage in French oak barrels, with the proportion of new oak adjusted to the vintage to preserve balance and terroir expression.

Food & Serving
This wine pairs beautifully with classic Burgundy dishes such as roast duck, quail, pigeon, lamb, or beef tenderloin, as well as mushroom-based preparations and truffle dishes that echo its earthy depth. Serve at around 16–18°C, and consider decanting for 1–2 hours if the bottle is showing tightly, especially in its younger years, to allow the aromatics and texture to open fully.

Producer
Domaine Jean Grivot is a highly respected family estate in Vosne-Romanée, long recognized for producing wines that combine precision, structure, and site transparency. Under the stewardship of Étienne Grivot, the domaine has further strengthened its reputation in Burgundy for thoughtful vineyard work, balanced élevage, and consistent quality across its holdings. The estate is widely admired for crafting age-worthy wines that faithfully reflect the character of each parcel, particularly in Vosne-Romanée’s finest climats.

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