2019 Jean Pierre Guyon Vosne Romanée 1er cru Orveau

2019 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)……

“Headily intense purple. The bouquet stands up to be counted as well. Some of the lifted red fruit aromatics engendered by whole bunch, but showing its terroir too. Perhaps even a class above the Brûlées. Amazingly multi-textured, a touch more velvet here. Whole bunch spice is there, but really well mixed in. Tasted: November 2020” 94-97 Jasper Morris “Five Star Wine”

“The 2019 Vosne-Romanée 1er Cru En Orveaux is striking, soaring from the glass with scents of dark berries, woodsmoke, rose petals and loamy soil tones. Medium to full-bodied, layered and sumptuous, with terrific depth and mid-palate amplitude, it’s seamless and elegant, with velvety tannins and a long, saline finish.” 93-95 William Kelley