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This is a a very interesting vineyard indeed, but on my palate Grivot uses too much over toasted oak nowadays for my palate that makes the fruit into Umeå-lingon berries and the details into lifted juice. However, this has a lot of year so please tell me what it is like, sir. :)
Thanks for the comment! As always, too each his own. Its no top secret that I have a high tolerance for oak, and I think that the Grivot wines are splendid - like the 2009 Clod de Vougeot - http://barolista.blogspot.se/2013/04/tasting-dinner-with-stunning-food-wines.html and the 1990 Echezeaux - http://barolista.blogspot.se/2015/03/1990-echezeaux-tasting-dinner.htmlAnd with oak, it recedes and integrates with time, like for example the 80´s and 90´s from Domenico Clerico - some think they are to oaky young (it is after all a free country, still...:-)) but no one could tell the oak regime on a1990 Pajana - a almost perfect wine - http://barolista.blogspot.se/2011/12/past-glorys-1990-barolo-tasting-dinner.htmlIn Decanter, August 2015, there is an interesting article on Grivot and Meo-Camuzet, and in the article Etienne Grivot says he have reduced the amount of new oak from 80% to 40%, so soon you can appreciate these wines too...:-)
Now we are on a discussion about "TASTE". Let´s continue...
Indeed, the old oak / no oak debate...:-)