Robert Groffier

Domaine Robert Groffier makes some of the very best, age worthy red Burgundies.

Nicolas has been reducing the use of new wood, and including whole clusters for the fermentation when the conditions favor. The percentage of stems included depends on the appellation and vintage. Nicolas says they taste the stems to decide the ripeness and percentage to include. Typically Chambertin Clos de Beze is made 100% whole cluster without destemming, and a big percentage of stems is included in Bonnes Mares, and Chambolle Sentiers. 

The vineyard work is impeccable at Groffier using predominantly Cordon de Royat training of vines and limiting the yields to produce concentrated wines. The bud break for the Cordon de Royat is typically 10 days later compared to the Guillot method more widely used in Burgundy.  This turned out to be a blessing for the 2016 vintage when the frost devastated many of the vineyards in Burgundy, but most of Groffier’s vineyards had not started budding yet and were not affected. 

Rather than using a sorting table Nicolas removes all unwanted grape bunches in the vineyard before they are harvested. So only the finest quality perfect bunches are included in the wine.

The use of oak has been moderated and Nicolas is thinking of further reducing it. Allier being the oak of choice coming from the center of France in the forest of Troncais, a favorite of many great Burgundy producers. He has been increasing the use of Remond barrels and reducing Francois Frere, which is known to impart a strong flavor. 

The wines have even more concentration and structure now than a decade ago. Nicolas changed the corks from traditional 24 mm to 25 mm diameter to secure a tighter seal and uses the highest quality natural corks supplied by Trescases, one of the finest manufacturers, for all the appellations of village level and above. Nicolas said those cost more than 1 Euro per cork!