91pts Jasper Morris Inside Burgundy
Bottled last week. More crimson than ruby, with an energy of mixed red berry fruits. The fruit, mostly strawberry, maintains nicely through the palate with a slightly softer oakier finish, but note that this has just been bottled. Fine persistence. Drink from 2028-2033. Tasted Nov 2024.

Domaine Berthaut-Gerbet has quickly established itself as one of Burgundys rising stars, combining the heritage of two long-standing family domaines in Fixin and Vosne-Romane. Under Amlie Berthauts meticulous direction, the wines show precision, energy, and a clear sense of place. This Vosne-Romane 2023 comes from village-level parcels rooted in clay-limestone soils, reflecting the appellations hallmark perfume and depth.

Vinification & Technical Notes:
The fruit is harvested by hand, with careful sorting to ensure only the healthiest grapes. Fermentation occurs with native yeasts, with a judicious use of whole clusters depending on the vintage character. Extraction is gentle, aiming to preserve elegance over power. The wine then matures for about 1416 months in French oak barrels, with a restrained percentage of new oak to highlight purity and finesse.

Tasting Notes:
The Vosne-Romane 2023 opens with lifted aromas of black cherry, wild strawberry, and violet, layered with exotic spice, sandalwood, and a subtle touch of earth. The palate is silky and refined, showing a fine balance of ripe red and dark fruit, polished tannins, and vibrant acidity. A long, fragrant finish underscores the wines finesse and precision. While accessible young, it will gain in nuance and complexity over the next 812 years.

Terroir:
Vosne-Romane is famed for its complex interplay of elegance and power, and this wine reflects that signature style. The clay-limestone soils contribute both structure and aromatic lift, while the domaines careful farming ensures vibrant fruit expression and balance even in the ripe 2023 vintage.

Serving & Pairing:
Best enjoyed at 16C (60F) after a light decant. Ideal pairings include roast duck breast, mushroom-based dishes, or fine poultry such as guinea fowl.