2020 Moulin-à-Vent, En Mortperay, Domaine A.-F. Gros, Beaujolais
- Red
- Dry
- Medium Bodied
- Gamay
Not ready
Product: 20208113616
Description
While the A.-F. Gros domaine’s holdings are historically from Vosne and Pommard, the new generation has branched out into Beaujolais, purchasing almost 4 hectares in Moulin-à-Vent. The vines are a mix of old and young and are planted on sandy granite soil. This, combined with whole bunch fermentation and winemaking without any new oak, gives a fruity, forward expression of Beaujolais while retaining the seriousness of this famous cru. There is a hint of liquorice on the nose alongside cherry fruit and a dash of pepper, while the palate is creamy, bright and crunchy with a pleasing granite structure behind.
Drink 2024 - 2030
Adam Bruntlett, Senior Buyer, Berry Bros. & Rudd
Colour Red
Sweetness Dry
Vintage 2020
Maturity Not ready
Grape List Gamay
Body Medium Bodied
Producer Domaine A-F Gros
About this wine
Gamay
A French variety planted predominately in Beaujolais where it is the grape behind everything from light and often acidic Beaujolais Nouveau through to the more serious and well-structured wines from the 10 cru villages. It takes its name from a hamlet just outside Chassagne-Montrachet and was at one stage widely planted on the Côte d`Or. However it was gradually phased out due to its poor yield and supposed poor quality of its wines.
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Domaine A-F Gros
Anne-Françoise Gros, originally of Vosne-Romanée, is married to François Parent of Pommard, where they live, though their wines have been made in substantial premises in Beaune since 1998. Their joint living as wine-makers is ably assisted by their children Caroline (pictured) and Mathieu. The domaine consists of Anne-Françoise’s share of Domaine Jean Gros, additional wines in and around Vosne-Romanée which she has bought or leased, and her husband’s share of Domaine Parent. He also offers wines under his own label, adorned with a black truffle. Her labels sport the outline of a female head, each one different according to the interpretation of the style of the appellation by Anne-Françoise and the artist. There has been a sorting table since 2008, after which the grapes are destemmed but not crushed. The grapes are given a short cool maceration, then fermented with more pumping over than punching down, with the juice being concentrated by a similar machine to that used by Michel and Bernard Gros, if necessary. Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.
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