2017 Jean Pierre Guyon Vosne Romanée 1er cru Orveau

2017 Jean Pierre Guyon Vosne Romanée 1er cru Orveau



From the very special cross roads where le Musigny, the Clos de Vougeot, and Echezeaux all interersect, the majority of les Orveaux lies in the Echezeaux Grand cru. There is a small amount of Vosne Romanée 1er cru Orveaux that sits at the westernmost (uphill) limit of the 1er crus, adjacent to the Chambolle Musigny 1er cru Combe d’Orveau (of Bruno Clavelier fame), in full influence from the cool air currents of la Combe itself. Very few producers make an Vosne 1er Orveaux, a total of four including Cathiard. This cooler, finessed filled character is wildly self evident, as this presents itself as a baby Echezeaux in its painfully pretty sappy red fruits, intense florals, with a fine mineral core at its center, driving this luxury liner of pleasure toute en finesse et d’une classe tremende (all on finesse and of tremendous class). This is, once again, simply as good as it gets, of indubitable reference point quality. Again, good to see that Jasper shares my enthusiasm, his highest rated Vosne 1er of the vintage? From 50+ year old vines. A little * awarded here; get what you can justify, and thank me later…. Once again, Jean-Pierre calls the Brûlées a sanglier (wild boar) for its wilder qualities, versus the delicacy of the 1er Orveau which he refers to as a biche (deer)……

“”Rich very dense purple, quite striking. Rich dark purple, the nose is beautifully ripe, this is gorgeously full of fruit, hugely concentrated yet exquisitely balance, there is dancing detail but it is so svelte, quite gorgeous. And still finishes with a little bit of freshness. The aftertaste is amazing. Tasted: November 2018.” 93-95 Jasper Morris

“The 2017 Vosne-Romanée 1er Cru En Orveaux soars from the glass with a heady bouquet of orange rind, rose petals, warm spices, dark chocolate, grilled squab and ripe berries. On the palate, it’s medium to full-bodied, satiny and layered, with excellent depth and concentration, supple structuring tannin and a long, fragrant finish.” 92-94 William Kelley