VINTAGES

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Château Grivière

2023

Generally speaking, 2023 is a vintage that should be judged favourably – a good, even very good vintage, but not an exceptional one. But it is also a vintage that would not have produced good results ten years ago and whose heterogeneity does not allow it to be considered exceptional.

Indeed, as in 2018, we have a growing season in two parts – the first producing intense downy mildew pressure; the second producing precisely the conditions required to compensate for the deficit of the first half. However, the contrast between the two halves was much less extreme than in 2018 – the downy mildew pressure in 2023 came not so much from excessive rain as from persistent rain in a context of already high temperatures; and the second half of the season, although generally dry and hot, only became extreme in the final stages of ripening.

Château Grivière

2022

After a difficult vintage in 2021, 2022 looks well placed to win the title of best vintage of the century – to date – surpassing the triptych of excellence of 2018, 2019 and 2020, and potentially going down in history, following in the footsteps of the legendary 1982.

Perhaps the most extraordinary thing about all this is that nobody expected it. The vines had to contend with record drought, in addition to above-normal temperatures. On the other hand, there was no extreme heatwave (like the one in 2003), and night-time temperatures remained relatively cool. The vines got used to the hot, dry conditions from the start of the growing season, which meant that they had to adapt their water consumption and the growth of the plant cover to make do with the little water available. They drew on the reserves accumulated during the rainy year of 2021, before being rewarded with an additional water ransom in June, and then surviving 50 days without rain, until mid-August.

Château Grivière

2021

Château Grivière 2021: a landmark vintage in more ways than one.

At the end of August 2021, in the Bordeaux region, the weather was dry, with the sun shining without excess over the green vines, giving way to cool temperatures every night. The weather conditions are ideal for allowing the grapes to finish ripening. More than that, this unexpected weather, which is set to continue into September and October, is a godsend for the success of the wine vintage. In fact, it will counterbalance a relatively cold spring and early summer with little sunshine, which delayed the ripening of the grapes.

Some people are talking about 2021 in Bordeaux as a vintage reminiscent of the last century. After a multitude of sunny, colourful, warm and voluptuous vintages, 2021 in the Médoc brings freshness with a more ‘Atlantic’ style.
Château Grivière 2021 is elegant and refined.

Château Grivière

2020

Château Grivière 2020 is characterised by its elegance.

The profile is less powerful than 2019, which had riper notes, but has more silkiness, finesse, delicacy and exceptional colour, as well as being superbly structured and balanced, suggesting great ageing potential. In any case, this is a vintage that has everything it takes to improve with age.
Château Grivière 2020 is distinguished by its colour and structure. The great terroirs, which have not suffered from water stress, have produced some very fine wines, full of elegance and built to stand the test of time.

Château Grivière

2019

Quantity, freshness, ripeness, concentration, sugar and acidity: 2019 has all the qualities of a very good vintage.

Following on from the testing but elegant 2017 vintage and the incredible 2018 vintage, 2019 is another in a long line of excellent years that have tested the nerves of winegrowers. A vintage of extreme climatic contrasts, 2019 was marked by a summer of scorching temperatures. At the beginning of September, a return to cool, damp weather ensured a calm harvest with excellent ripeness.

The fruit of a superb year, the 2019 Bordeaux wines highlight a “winemaker’s” vintage, requiring constant attention and tireless work in the vineyard to respond effectively to the vagaries of the weather and the terroir. More than ever, the 2019 vintage underlines the expertise of the winegrowers, their ability to sublimate the year’s harvest without masking the identity of the terroir and by working in harmony with nature.

At Château Grivière, the 2019 wines are distinguished by the roundness and vibrant fruit of the Merlot, while the Cabernet Sauvignon displays superb complexity and great freshness, both aromatically and on the palate. Structured, the tannins are nonetheless extremely fine, while the acidity will ensure exceptional cellaring life for the most patient.

Château Grivière

2018

We can now say that 2018 is returning to a style associated with the Bordeaux identity: powerful, well-balanced wines with silky textures and an ageing potential that already looks very promising.

In practical tasting, the 2018 primeurs confirm the theory. There is no doubt that this is a great vintage. In the reds, the 2018 primeurs develop very elegant aromatic expressions, faithful to the terroirs and appellations. There is also strength and power, but the balance is so precise that this power is in no way aggressive. On the contrary, it lends an indisputable depth to the 2018 primeurs. What’s more, the cool nights at the end of the season gave these Bordeaux wines the acidity they needed to prevent this vintage from becoming too sun-drenched. Precision is clearly a hallmark of this vintage, with a purity and balance rarely seen at such a high level.

Château Grivière

2016

It’s always challenging to write about a wonderful vintage, when it follows a wonderful vintage. That said the 2016 scores higher in our minds than the 2015. The color is superb, the aromas and tannins were released without effort, and the wine is beautifully balanced.
The bud break happened in late March, following a very mild winter. Springtime was rainy, very rainy, and fortunately flowering took place during a window of dry weather in June. The very dry weather set in in July and lasted until mid-September giving the grapes a remarkable concentration with colour and tannins.
The rains arrived just at the right time to accelerate maturity, and allowed for stress-free harvesting.
We started picking the merlots on October 6th, the last cabernets were crushed on the 21st.
This year the wines were aged in a higher percentage of New oak barrels than normal, and for 16 months vs 12 months, as we occasionally do on very special vintages.
The 2016 vintage has the quiet nobility of great vintages, sure of their charm and their power.
The vintage was bottles in march 2019.

Château Grivière

2015

When asked to describe the 2015 vintage we see a combination of the fruit of 2005, the body of the 2009 and the profound tannins in 2010.
Winter, which was appreciably colder than those of the previous years, caused late, but perfectly regular blossoming. Dry and sunny weather in the spring made for optimal conditions, so flowering took place very quickly and homogenously. Sizzling hot, sunny, dry weeks in June, July helped shape the 2015 Bordeaux vintage. August will go down in history as one of the wettest Augusts recorded, our soils drained well before the drought returned in September. The harvest of the Merlots started on September 21st and we picked the last grapes on October 9th.
There were no surprises during fermentation, and these small thick-skinned berries flushed out wonderful levels of concentration and ripe tannins.
The result is a very opulent vintage with great depth and plenty of complexity. It was bottled in May 2018 and some customers, particularly in the United States are so pleased with how it’s currently tasting that we will release it to their customers in 2019.

Château Grivière

2014

In the early hours of Monday 9th June, a hailstorm passed over the vineyard. As a result, we lost over 80% of the newly formed grape bunches. We finally decided late in September than we would not harvest the remaining grapes, and subsequently did not release a 2014 vintage.

Château Grivière

2013

The 2013 vintage produced some wonderful Cabernet, compensating for rather rushed Merlot, and although we can’t describe our wines as extraordinary, very stringent selection allowed us to produce a well-balanced Claret for every day drinking.
The particularly cool temperatures at the end of winter and into spring delayed the growing season with flowering by 12 days later compared to the average. It rained throughout providing us with challenges with mildew, and overall the vines were finding it very tough to photosynthesize sufficiently A welcome summer drought brought the hottest July in record for 60 years, but we spent hours and hours green harvesting to ensure that the best grape bunches ripened consistently. When harvesting started on October 1st we had warm weather, and we finished on October 18th.
It’s unlike to be a vintage that one will stock in the cellar for many years,, however we will release this wine to the market in 2019/2020 as it is already releasing wonderful red fruit notes, and we think it will be most enjoyable between 2019 and 2025.

Château Grivière

2012

We often describe the 2012 vintage as delicate, balanced and refined. We had substantially less rain than usual during the five winter months and the temperatures were mild except for the extremely cold first half of February. Budbreak was noted on April 5rd, which was otherwise a particularly wet month. A rainy and mild June was followed by a very dry July and August, ensuring a slow ripening. The weather changed again from the first day of autumn: the moderate rains, which fell regularly from September 20th onwards, arrived too late to greatly upset the ripening or health of the grapes.
The harvest took place from October 8th to October 18th, with a little more rain than we would have wished for, however the grapes remained in excellent health.
The Cabernets were more expressive than the Merlots during fermentation however during the final blending we were pleasantly surprised by their floral notes.
We expect to start releasing the vintage in 2019.

Château Grivière

2011

After two blessed vintages, when nature distributes all that is necessary, when it is necessary, 2011 delivered a charming yet younger drinking vintage.
This was a strange year for weather – as many said at the time, it was summer in spring, autumn in summer, spring in autumn. A hot start to the year that meant early bud break and flowering that was two weeks earlier than in 2010. From April we had drought conditions with temperatures 6°C higher than average.
Flowering was fully underway by May 17th, the earliest date ever recorded. From the second week of June, the weather began to change, and summer pretty much disappeared in July, with low levels of sunshine hours, cool temperatures and a rainy August. In September good weather returned for harvest, with occasional rains.
We harvested 2 weeks ahead of previous vintages, starting on 15th September, and finished picking on September 30th.
The vintage is full and charming, with an elegant nose with floral notes, and on the palate it is very fruity with lovely soft tannins.

Château Grivière

2010

In 2010 we were looking at another vintage of the century hard on the heels of 2009.
This vintage is a velvet dress of incredible density, an explosion of fruits and spices, with noble, rich and silky tannins.
Following a mild Autumn, the first months of 2010 were particularly cold and dry. Bud break was delayed until mid-April, and flowering was challenging during a cool first half in June. The vine roots worked miraculously, digging deeper as water was scarce. Add to that the mild temperatures during the months of July and August, the sunny months of September and October with just enough rain to perfect the balance of fruit and we had the ideal recipe for a great vintage. We harvested Merlot from October 7th to 13th, Cabernets Francs on October 14, and Cabernets Sauvignons from October 15th to 21st.
In the vats, aromas of raspberry and black cherry filled the air when pumping over, and slow fermentation allowed for a very smooth extraction of colours and tannins.
The 2010 vintage has such intensity in colour, the nose is incredibly expressive, pure and aromatic. On the palate, the structure is extremely elegant with dark berry flavours.

Château Grivière

2009

We previously thought the 2005 vintage was the vintage of our lifetime, as the 2009 was simply astonishing as a young wine. It has the fullness of 2005 and the softness of 1990.
Even right at the start of the Growing Season things were looking promising, with temperatures slightly above average and 220 hours of sunshine. This was tempered by a mild but rainy April, until May saw the return of fine weather, leading to swift and even flowering in late May and early June. Summer turned out to be extremely warm and even, with 293 sunshine hours in June, 262 in July and 270 hours in August. The flowering was uniform, although we were slightly worried as we had just 48mm of rainfall compared to the 30-year average of 90mm in September. Harvesting begun on the October 1st and we picked the last cabernets on October 22nd.
The aromas in the chai were glorious, and during fermentation little intervention was required to extract scintillating ruby red color and smooth velvety tannins.
The 2009 in bottle possesses extraordinary aromatic intensity, freshness and precision. Rich, ripe and mineral, with a very long, lingering finish.

Château Grivière

2008

The 2008 vintage reminds us of the depth and charm of 2004.
A dull, wet, stormy March brought slow, uneven budburst. Uneven flowering and poor berry set typified a dreary May (second wettest since 1946) and luckily July’s dry sunny weather allowed us to select the best bunches.
Following a cool, sodden August, glorious sunshine arrived. From mid-September to mid-October daytime temperatures averaged 22 degrees C and warm Atlantic breezes hastened ripening and kept grapes healthy. A remarkable temperature difference between day and night in September led to a very rapid synthesis of phenolic compounds of grapes. The Merlots were harvested from October 6th to 13th and the Cabernets from October 11th to 17th.
The 2008 vintage has taken longer to evolve than most vintages. Most of the vintage remained in our cellars until 2015, when suddenly the tannins softened and a very classic wine arose from a long and deep sleep.

Château Grivière

2007

After a mild February, budburst arrived 10 days earlier than usual, at the end of March. Temperatures soared in April – it was the warmest since 1949 – but then sunk in May and flowering was a week later than the norm. Rain and May’s chronic lack of sunshine endured until August, bringing the constant threat of mildew. Unceasing work in the vineyards was needed to maintain healthy grapes and then reduce yields in the harvest run-up. Although August began warm and sunny, rain and cooler weather soon returned, swelling the berries and creating huge variety in the relative development of various plots and vineyards. But then came 64 days of unbroken sunshine – and a long, drawn-out harvest at last got underway. We started picking on the 4th October and picked the last perfectly ripened Cabernets on the 18th.
The chai was filled with wonderful aromas of Strawberries and raspberries, yet we probably conducted the most rigorous selection in our history to produce a vintage that has stood the test of time as an everyday perfectly enjoyable claret.

Château Grivière

2006

A very tricky vintage marked by highly variable weather from beginning to end. A cold, wet winter that was welcome after the searing and dry conditions of 2005 gave way to dry weather from spring through mid-summer, which was marked by prolonged scorching heat in July and a soggy September which interrupted harvest and caused us lots of sleepless nights.
After a very dry 2005, the heavy rains of March were a relief but cause a delay in bud burst compared to the last years. The Merlots did not open until early April, as in the year 2000. The hot and dry month of June led to very fast flowering, Merlots and cabernets blooming at the same time. We arrive at the veraison 2-3 days ahead of last year and 10 days ahead of 2000 and 2004, and harvested between September 25th and October 10th.
Despite the challenges the vintage has richness of the 1986 vintage and the grace and the purity of 1996.

Château Grivière

2005

It’s hard to remember when a new vintage has been more widely praised. Even modern classics such as 1989, 1990 and 2000 did not receive as much early acclaim as 2005, its voluptuousness and harmony make it a truly exceptional vintage.
We have never seen more perfect grapes harvested, following a warm, sunny growing season. We believe the cool nights during August and September helped maintain balance in the grapes, and the wines will be most noted for being ultraripe yet superfresh. In other words, the wines had loads of ripe fruit and tannins, along with high acidity levels. It’s difficult to imagine a more perfect scenario.
The beginning of the harvest was progressively postponed until September 29th. The fruitiness of the young merlots was impressive. The yields were low but what concentration! We patiently waited for the Cabernets to fully ripen, and we picked the final grapes on October 18th.
Fermentation was at a lower temperature than usual, and the vats required less intervention than usual to extract colour and tannin.
We think it’s the finest vintage we’ve produced on the vineyard to date.

Château Grivière

2004

Widely regarded as a vintage in the classic style of such fine vintages as 1996 and 1988, our 2004 vintage proved fresh and pure, and well structured for mid to long-term ageing. The 2004 growing season was characterised by alternately wet and dry periods, with a fortunate co-incidence of the dry spells firstly with the flowering, and then with the harvest. Central to the quality of the vintage, as well as to the return to normal levels of production, was the extremely good, even and short flowering which ran during the glorious weather of late May and early June. This laid the foundation for the subsequent generous crop and for the even ripening at the end of the season. Rainfall in August was unusually high leading to widespread gloom over the prospects for the vintage. However, at the beginning of September the fine weather returned and the the crop ripened beautifully, and picking of the Merlots began a little later than usual on the 4th of October. The Cabernets followed and we finished harvesting on the 18th.
The fermentations were slow, which allowed time to clearly identify the personality of each parcel and adapt the vinification accordingly. It was a vintage dream for a winemaker.
In each bottle of 2004 there is great finesse and a beautifully subtle combination of floral, fruit and spice aromas on the nose.

Château Grivière

2003

2003 will be remembered as the year of the heatwave, producing a wine of unparalled density with power, strength, depth and length, and wonderfully silky tannins.
The vines, with their deep roots, suffered less than other crops. Nevertheless, some grapes were scorched by the burning sun of August. The high night temperatures disrupted the synthesis of polyphenols while also sugar concentrations increased rapidly. All our usual indicators were swept away, and it was difficult to decide when to harvest and which parcels to harvest first. Daily Observation and tasting were our only guides. Then 30 mm fell in three days during the first week in September, and we filled the first vats of juice on September 10th. With the high temperatures we decided only to harvest in the morning. Yields were very low and very naturally concentrated grapes. We harvested at a slow pace finishing on October 2nd. Fermentation were slower than usual which allowed us to master the extraction. At the end of a grueling season, facing unknown situations, we produced magnificent wine, very round and very charming.

Château Grivière

2002

2002 was a small harvest that yielded first-rate, well-structured, stylish wines, yet requiring considerable cellaring before they reach their peak. After a mild, relatively dry spring there followed a cooler than normal summer culminating in a wet August. A major factor early in the year was the cool spring that upset the flowering, and distressed the early-developing and more fragile Merlot grape. However, we were blessed with a glorious Indian summer through September and October and this saved the harvest. Day after day the grapes were enriched in sugars and aromas, the tannins at first rough refined, and our spirits soared. 2002 was the smallest crop since 1991, yet the quality is unquestionable.
We started harvesting on October 3rd, and the last parcels of Cabernet Sauvignon were picked 9 days later. The polyphenolic potentials were impressive. The analysis laboratory had to change its rating scale as the anthocyanin numbers were off the chart. The juices were almost black, fruit and jam flavors immediately noticeable. The Merlots were particularly aromatic, Cabernet Sauvignon and Cabernet Francs exceptional. The vintage is superb: rich, powerful and harmonious with the tannic elegance of the cabernets.

Château Grivière

2001

The vintage reminds us of 1999 in terms of expressive aromas and dense and harmonious tannins.
The preceding winter was the wettest since 1982/83. May and June were dry, and flowering in June was early, rapid and uniform. Though July started out wet and cool, it ended warm and dry, and August was hot with average rainfall for the month. September was rather cool, providing excellent conditions for ripening, and we were able to wait for full maturity before picking. The young Merlot vines opened the show on October 2nd but the serious things really started on October 5th and ended on the 12th. During this period, the weather was very favorable, the few rains having the good idea of falling rather night.
From the first days of winemaking we were happily surprised by the deep color, when led to a much softer extraction than usual.
It’s always difficult to follow a vintage such as 2000, however the 2001 vintage will bring us many years of drinking pleasure.

Château Grivière

2000

In 2000 the growing season was by no means straightforward, and little did we know that we would harvest one of the greatest vintages of the 20th century. The New Year and spring were more than mild, resulting in early bud burst. However, though
the warmth continued in April and May, it was wet,
flowering started at the end of the month. The damp
conditions continued in June and July. What saved the day (rather like
1978 though the heat and sun arrived a month earlier)
was almost unbroken sunshine without rain from
August through September, resulting in fine ripening
conditions favouring the Merlot and, for those who
waited and timed it right, the late-ripening Cabernet
Sauvignon. We began our harvest on September 25th starting with the older Merlot vines, and as we waited for the Cabernets to fully mature we completed the last parcel on October 12. Fermentation was very smooth and maceration lasted 3 weeks. With an elegance and softness on the palate, reminiscent also of the 1990 and 1996 vintages, this is one of our greatest vintages.

Château Grivière

2023

Tasting note

Magnificent deep ruby colour with purple tints.
Nose of liquorice and violet wrapped around classic black fruit aromas.
Voluminous, soft palate. The tannins are well-integrated, showing plenty of character but without aggressiveness and underlying some fine fruit.

Food and wine parings

**Starters**

Roast marrowbone with snails, radish, mace & lovage
Glazed chicken wings, smoked eel, sauteed duck liver, celery and nettle

**Main courses**

Iberico pork chop with white pudding, and pickled onion
Roast belly of lamb, pickled cucumber heart, onions, broad beans & rock samphire
Fillet of beef with mushroom ketchup & triple cooked chips
Dry aged sirloin, dauphinoise and bone marrow

Château Grivière

2022

Tasting note

Superb deep ruby red. The wide-open bouquet of ripe red fruits is accompanied by delicate floral notes of wisteria and acacia blossom. The highly elegant palate is chewy and fruity with a dense tannic base. In it, you can detect a mixture of small wild berries, finely integrated oak and some floral, cut hay notes persisting through to the long, fresh finish.

Food and wine parings

**Starters**

Pressé of guinea fowl with apricot & almonds
Ham hock, lardo, piccalilli & mace

*Main courses**

Thinly sliced beef rump, spiced aubergine, red onion, pink firs, garlic and rosemary
Roast guinea fowl, glazed onions, girolles, broad beans and black truffle
Lamb fillet, anchovy cream, dandelion and burdock salsa
Pavé of venison cooked with mugwort,

Château Grivière

2021

Tasting note

Deep ruby red in colour. Mature, complex nose of blossom and ripe fruit.The palate is supple yet firm, with black berried fruits (cassis, bilberry), superb length and a delicious touch of liquorice at finish.

Food and wine parings

**Starters**

Crown of quail, confit leg, mushroom, madeira
Mandarin, chicken liver parfait & grilled bread

**Main Course**

Veal rump, grelot onion, and sage
Roasted pheasant breast, puff pastry case with confit legs, quince compote
Roasted free range guinea fowl breast and confit leg stuffed with leeks, black garlic flavoured anna potatoes
Soy glazed slow cooked duck breast with mushroom ketchup and duck ragout & broad bean tart

Château Grivière

2020

Tasting note

An engaging crimson in colour, with aromatic expression that improves on swirling. It then opens up to reveal sun-soaked fruit, jammy notes and light tobacco. The palate is an array of fine spices, toasty notes and black fruit. The rich, tightly structured tannins mellow to a rounded, delicate finish.

Food and wine parings

**Starters**

Seared duck foie gras, wild rocket and apricot
Black pudding, lovage velouté, smoked egg yolk pureé

**Main courses**

Sauté of calves’ liver with mashed potatoes, caramelised onions & madeira jus
Roast grouse with blackcurrant & beetroot sauce
BBQ beef onglet, white shallot pureé, wild garlic
Roast pigeon, aubergine and lemon balm

Château Grivière

2019

Tasting note

Crimson to ruby in colour, with a beautifully balanced bouquet (oak and fruit with a slightly meaty note), displaying a firm, elegant palate. There follows a succession of complex aromas, with fruit but also dead leaves and cut straw, leading to a subtle liquorice finish.

Food and wine parings

**Starters**

Miso glazed lamb belly, goat’s curd, sea beet
Confit duck foie gras, cherry, almond and basil

**Main courses**

Roast of pork belly, choucroute, roast potatoes, beetroots & yorkshire pudding
Slow cooked short rib of wagyu beef with roast and pickled celeriac,
Veal sweetbread, black garlic, white shallot purée

Château Grivière

2018

Tasting note

Sustained colour, brick at rim. Very ripe nose of cooked fruit with smoky notes, slightly cedary. Volume on the palate which displays well-integrated aromas initially, gaining power towards the end of palate. Beautiful finish of liquorice and jammy fruit.

Food and wine parings

**starters**

Crispy bacon glazed in maple with textures of cauliflower and lemon sorrel
Black pudding with apples and a pan fried duck’s egg on brioche toast

**Main courses**

Aged short rib of beef, creamed potato & bone marrow
Caramelised pork belly, almonds, rhubarb & onions
Roast pork loin with roast potatoes, apple sauce and yorkshire pudding
Roast breast of guinea fowl with wild garlic pesto, braised morels

Château Grivière

2016

Tasting Note

The 2016 possesses a fine purplish red with garnet hints The nose bursts with black fruits notes, seasoning with some sweet spices and a fresh minty touch. The palate overflows with flavours too. Juicy, concentrated, and rich but with a seam of refreshing acidity to balance. The plush tannins adds texture and complexity.

Food and wine paring

**Starter**

Roast marrowbone with snails, radish, mace & lovage
Glazed chicken wings, smoked eel, sauteed duck liver, celery and nettle

**Main course**

Iberico pork chop with white pudding, and pickled onion
Roast belly of lamb, pickled cucumber heart, onions, broad beans & rock samphire
Fillet of beef with mushroom ketchup & triple cooked chips
Dry aged sirloin, dauphinoise and bone marrow

Château Grivière

2015

Tasting Note

Château Grivière 2015 has a ruby color with intensity. The nose is charmingly aromatic expressing itself by notes of ripe black berries with hints of spices. The mouth is round and smooth but retains fine texture and freshness. The finishing is long fresh and clean.

Food and wine paring

**Starter**

Pressé of guinea fowl with apricot & almonds
Ham hock, lardo, piccalilli & mace

**Main Course**

Thinly sliced beef rump, spiced aubergine, red onion, pink firs, garlic and rosemary
Roast guinea fowl, glazed onions, girolles, broad beans and black truffle
Lamb fillet, anchovy cream, dandelion and burdock salsa
Pavé of venison cooked with mugwort

Château Grivière

2014

Tasting Note

Food and wine paring

**Starter**

**Main Cours**

Château Grivière

2013

Tasting Note

Vibrant ruby red in colour, with a violet tint.
Elegant bouquet on the nose, with well-integrated fruit and oak characters.
Notes of redcurrant and wild raspberry on the palate, blending with fresh herbal notes.
Gentle attack, smooth tannins and perfect balance.

Food and wine paring

**Starter**

Crown of quail, confit leg, mushroom, madeira
Mandarin, chicken liver parfait & grilled bread

**Main Course**

Veal rump, grelot onion, and sage
Roasted pheasant breast, puff pastry case with confit legs, quince compote
Roasted free range guinea fowl breast and confit leg stuffed with leeks, black garlic flavoured anna potatoes
Soy glazed slow cooked duck breast with mushroom ketchup and duck ragout & broad bean tart

Château Grivière

2012

Tasting Note

Very dark purple colour with ruby tints.
On the nose, a concentrated bouquet of plum, ripe cherry, sweet spices with toasted notes.
The palate is fresh but soft, with a harmonious oak character and silky tannins.
The attractive dark fruit flavours lead into a long complex finish.

Food and wine paring

**Starter**

Seared duck foie gras, wild rocket and apricot
Black pudding, lovage velouté, smoked egg yolk pureé

**Main Course**

Sauté of calves’ liver with mashed potatoes, caramelised onions & madeira jus
Roast grouse with blackcurrant & beetroot sauce
Bbq beef onglet, white shallot pureé, wild garlic
Roast pigeon, aubergine and lemon balm

Château Grivière

2011

Tasting Note 

Brilliant ruby red.
The nose is lively and reveals fruity aromas mingled with subtle “brioche” notes.
The attack is mouth-full, then evolves, on the palate, into a tender chewiness with ripe tannins.
A fine and elegant wine.

Food and wine paring

**Starter**

Miso glazed lamb belly, goat’s curd, sea beet
Confit duck foie gras, cherry, almond and basil

**Main course**

Confit chicken, brassicas & white onions
Roast of pork belly, choucroute, roast potatoes, beetroots & yorkshire pudding
Slow cooked short rib of wagyu beef with roast and pickled celeriac,
Veal sweetbread, black garlic, white shallot purée

Château Grivière

2010

Tasting Note

Brillant ruby colour.
The nose is focused, pure and energetic, revealing enjoyable fruity aromas with juicy, cherry and blackcurrant core mixed with delicate brioche notes.
The attack on the palate is smooth, but bursting with a vibrant acidity. Judicious oak and integrated tannins. The finish reminds both its precision and elegance.

Wine and food paring

**Starter**

Crispy bacon glazed in maple with textures of cauliflower and lemon sorrel
Black pudding with apples and a pan fried duck’s egg on brioche toast

**Main course**

Aged short rib of beef, creamed potato & bone marrow
Caramelised pork belly, almonds, rhubarb & onions
Roast pork loin with roast potatoes, apple sauce and yorkshire pudding
Roast breast of guinea fowl with wild garlic pesto, braised morels

Château Grivière

2009

Tasting Note

Dark and brilliant purplein colour. The nose opens with wild fruits (blackberry, rasperry), complemented by mineral notes and a hint of fresh herbs. The fruitiness predominates, carried by polished tannins, with harmonious balance.

Food and wine paring

**Starter**

Rabbit terrine with caper jam
Grilled ox tongue with beetroot and pine nuts

**Main course**

Roast angus beef, yorkshire pudding, potatoes roasted in beef fat, seasonal vegetables
Smoked duck breast, white shallot puree, glazed roscoff
Roast chicken, sprouting broccoli & white onions
Slow cooked lamb with crushed peas and crispy polenta

Château Grivière

2008

Tasting Note

The 2008 vintage is deep purple in colour.
The aromas of dark-coloured fruit, blackberry and blueberry, married with hints of violet form a complex balance.
Right from the first intense taste, the richness of the tannins enshrouds elegant, complex aromas with a dominant fruity touch, evolving towards more spicy hints.

Food and wine paring

**Starter**

Black pudding galette with apple purée
Crispy chicken skin, liver parfait & candied walnuts

**Main Course**

Roast suckling pig with crackling, peppered sauce with golden raisins and confit shallots
Fillet of beef and roast foie gras with madeira and truffle jus
pheasant and partridge pithivier fino sherry game jus & dressed leaves
Half beer roast chicken with lemon braised cabbage, 48-month aged parmesan and oak gravy de montagne
Agneau des Pyrénées rôti et frotté au piment d’Espelette, coco de Paimpol au jus tomaté

Château Grivière

2007

Tasting Note

The wine seduces at the first glance with its garnet colour edged dark purple.
The deep and complex bouquet confirms this first impression: blackcurrant, gingerbread, toast and cocoa.
The attack is tasty and enjoyable with fleshy tannins, extending to a final note of ripe plum and black cherry.

Food and wine paring

**Starter**

Pork knuckle terrine with gribiche mayonnaise
Confit lamb breast fritters with apple and mint jelly

**Main Course**

Suckling pig, belly & loin, spanish peach, onion & almond purée
Roast beef, bone marrow, roasted carrots, fine bean & foie gras salad, truffle, hazelnut, marrow sauce
Pithivier of duck & pigeon, hispi cabbage, wild mushrooms & truffle jus
Suckling pig, roasted alliums & baby beetroots

Château Grivière

2006

Tasting note

Ruby hued with crimson tints.
Fruit dominates the nose – black fruit but some raspberry too. Notes of orange peel and mild spice intertwine with oak fragrances, adding complexity and elegance. The front of palate is supple and quickly followed by well-integrated,
mouth-fillingly velvety tannins.
You find the same rich ripe fruit here again, persisting to a long, slightly spicy finish.

Food and wine paring

**Starter**

Popcorn-crusted chicken wing stuffed with bone marrow
Smoked quail, celeriac, winter truffles, piedmont hazelnuts, confit egg yolk

**Main Course**

Wood pigeon with turnip remoulade, wild garlic& pickles
7 hour braised lamb, pickled watermelon, feta, smoked aubergine
Highland wagyu beef, beetroot, smoked bone marrow, bitter leaf
Roast pigeon, aubergine and lemon balm

Château Grivière

2005

Tasting note 

Fruit dominates the nose – black fruit but some raspberry too. Notes of orange peel and mild spice intertwine with oak fragrances, adding complexity and elegance. The front of palate is supple and quickly followed by well-integrated,
mouth-fillingly velvety tannins.
You find the same rich ripe fruit here again, persisting to a long, slightly spicy finish.

Food and wine parings

**Starter**

Pressed quail & duck liver, truffle dressed vegetables
Pork rilette with toasted country

**Main Course**

Loin of venison with carrot & marmite purée, keema dhal, salt baked carrot and spiced beef puff
Jowl of pork, carrot, apricot and girolles
Roast partridge, endive cooked in grilled oil, red leaves and mashed potato
Roast breast of chicken, truffle creamed potato, and girolles

Château Grivière

2004

Tasting Note 

Beautiful ruby colour with redcurrant tints.
Fruity (raspberry, cassis), opulent and frank opening on the nose.
The palate is supple and balanced, going to a finely oaked finish. The dense but smooth tannins mean that even those who prefer young wines will be able to enjoy it – others will patiently let it mature in the wine cellar. Ready for drinking 2006-2016

Food and wine paring

**Starter**

Crisp duck croquette with fried duck egg
Wood pigeon, glazed endives, currants & macadamia

**Main course**

Bbq beef onglet, white shallot pureé, wild garlic
Roast pigeon , aubergine and lemon balm
Dry aged sirloin, dauphinoise and bone marrow
Milk-fed lamb, green peas and mint jelly

Château Grivière

2003

Tasting Note

Densely coloured with hues ranging from purple to ruby.
The concentrated bouquet of plum, cherry compote and mild spices has contrasting toasty notes.
The palate is fresh, rounded and fleshy on a base of silky tannins and smooth oak. Complex aromas intertwine, with deliciously ripe fruits on the finish.

Food and wine parings

**Starters**

Haggis beignets, potato velouté, madeira jus
Corned beef terrine with toasted sourdough and mustard butter

**Main Course**

Veal rump, grelot onion, and sage
Roasted pheasant breast, puff pastry case with confit legs, quince compote
Roasted free range guinea fowl breast and confit leg stuffed with leeks, black garlic flavoured anna potatoes
Roast suckling pig with crackling, peppered sauce with golden raisins and confit shallots

Château Grivière

2002

Tasting Note

Attractive sustained red with crimson tints.
Pleasant nose of ripe fruits supported by finely toasted oak. The front of palate is fresh, with well-integrated tannins and expressive fruit. A mature, harmonious vintage, wine at its best.

Food and wine paring

**Starters**

Pickled beetroot and cheddar tart with haggis and horseradish cream
Duck liver parfait with fig and cherry chutney

**Main Course**

Roast goosnargh duck with crispy legs, beetroot tatin and port jus
Poached and roast veal head and sweetbreads, pimento, egg and caper dressing
Veal chop, creamed morel mushroom sauce and mashed potatoes
Roasted wood pigeon, black pudding cream, potato and fig terrine, choucroute of kohlrabi

Château Grivière

2001

Tasting note

Beautiful ruby colour with deep red tints. The nose is all delicate oak and dried fruit at the first whiff, evolving to wild fruit when swirled. The opulent, fleshy front of palate lengthens to reveal layered aromas of vanilla, raspberry and cherry. The spicy finish is pleasantly warming.

Food and wine paring

**starters**

Terrine of rabbit and foie gras, pickled turnip,chutney
Parfait of chicken liver, apple jelly and toasted walnut loaf

**Main course**

Leg of lamb & courgette flower tempura
Buttermilk poached guinea fowl, wild garlic, pickled mushroom, white onion puree
Fallow deer with elderberry, beetroot and kale
Suckling pig, roasted alliums & baby beetroots

Château Grivière

2000

Tasting Note

Château Grivière 2000 has a fine purplish red colour with garnet-coloured tints. Its delicate nose is a combination of cherry and bilberry with tobacco and toasty notes. The concentrated but finely textured tannic base underpins the palate of ripe fruit and spices. Warming finish of hay and black pepper.

Food and wine paring

**Starters**

Beef toast and dripping with mustard butter
Pan roast duck foie gras pineapple, dark rum caramel, tonk

**Main Course**

Roasted sweetbread, tomato, garlic and basil. slow cooked veal cheek, grelot Onions, watercress and bacon, warm bone marrow espuma
Wild boar, bramley apple, black treacle, fennel, panisse, beetroot
Sauté of calves’ liver with mashed potatoes, caramelised onions & madeira jus

Château Grivière

2023

PRESS VIEWS
& MEDALS

92-93/100 Points

A solid red with blackcurrant, chocolate and spice aromas and flavors. Medium body. Firm tannins that frame the wine nicely. Extremely well done here.

JAMES SUCKLING
Château Grivière

2022

PRESS VIEWS
& MEDALS

90-91/100 Points

Firm and chalky tannin structure with medium body and juicy blue fruit on the finish.

JAMES SUCKLING

90/100 Points

Delivers plenty of character, with juicy redcurrant and red cherry fruits, given depth by waves of tobacco, liqourice and slate. Plenty of personality, intense and concentrated.

JANE ANSON

88-89/100 Points

 

Bernard Burtschy

89/100 Points

Dark ruby, purple reflections, broader brightening on the rim. Subtle tobacco, background of ripe plum fruit, blackberry confit, candied orange zest.

FALSTAFF

88-89/100 Points

Kühl und rotfruchtig ist die nase, mit etwas kieselstein und rauch. Der gaumen ist erstaunlich schlank, knackige frucht, merklich tannin, die gerbstoff-struktur nimmt im mittleren gaumen die uberhand, erdrückt die delikate frucht fast etwas, doch im firschen Finish kämpft sich die frucht zurück.

Adrian van Velsen - vvWine.ch
Château Grivière

2020

PRESS VIEWS
& MEDALS

90/100 Points

A gourmet take on the vintage, an easy-to-approach Medoc with a lot to recommend.

Jane Anson

91/100 Points

This is a fine wine that is rich in tannins and with swathes of black fruits.

Wine Enthusiast

89-91/100 Points

Floral- scented red cherry fruit, liquorice note, tobacco nuances.

Peter Moser Falstaff

89-90/100 Points

Dark fruit and a coffee-tinged barrel undertone.

JAMES SUCKLING

89-90/100 Points

Le vin est souple avec de belles notes d’églantine qui lui donnent beaucoup de charme.

Bernard Burtschy

90/100 Points

Juicy fruit with hints of blackberries and blackcurrant spurs, discreet spiciness in the background. Balanced with ripe tannins and fresh character, good length.

Markus del Monego MW

89/100 Points

Excellent quality, this sums up the serious well structured character of 2020, plenty of Médoc signature.

Kris Kissack – Wine Doctor

90/100 Points

Soft, fresh, almost polished, crisp, crunchy red berries with a leafy accent and nice freshness in the crisp, red berry finish.

Jeff Leve, The Wine Cellar Insider

90/100 Points

Medium-bodied, red berries, subtle cassis, delicate tannins, mineral-citric finish, salty aftertaste.

Falstaff

89/100 Points

Une fine puissance ainsi qu’une très fine intensité, des notes de cassis sauvage, de mûre sauvage et plus légèrement de violette

VertdeVin
Château Grivière

2019

PRESS VIEWS
& MEDALS

90-91/100 Points

Nice touch of bitter chocolate on the nose, which marries well with the ripe plums, then a generous palate.

JAMES SUCKLING

91/100 Points

After 18 months aging, this wine now shows its class. Ripe tannins, red fruits and a good structure all point to a wine that will age.

Wine Enthusiast

90-91/100 Points

En bouche, le vin est juteux, friand et parfaitement équilibré

Yves Beck

89-91/100 Points

Du côté élégant du monde du vin.

Adrian van Velsen

89/100 Points

Forward, fruity and already fun to drink.

Jeff Leve

88/100 Points

Dark mulberry-claret hue in the glass with good concentration, with smoky and scented cherry stone fruit on the nose, perfumed with violets and rose petals.

Kris Kissack – Wine Doctor

88/100 Points

The palate is fruity and reveals juiciness, freshness, minerality, good definition, a little tension and accuracy.

VertdeVin

89/100 Points

Mit orangenzesten unterlegtes dunkles waldbeerkonfit, tabakig, feine kräuterwürze.

Falstaff

89-91/100 Points

Der gaumen leichtfüssig und elegant, mittlerer körper, sehr feine gerbstoffe, die säure stimmt, keinerlei schwerfälligkeit, die textur erinnert mich fast an einem pinot.

Adrian van Velsen - vvWine.ch

GOLD MEDAL

CONCOURS DES GRANDS VIN DE F MACON

CONCOURS INTERNALTIONAL DE LYON

CONCOURS DES FEMINALISE

Château Grivière

2018

PRESS VIEWS
& MEDALS

91/100 Points

Blackberries, currants, wet leaves and licorice on the nose. Some roasted coffee, too. Chewy and flavorful.

JAME SUCKLING

91/100 Points

The density is enhanced by the core of dark tannins while leaving plenty of room for the blackberry and dark-plum flavors.

Wine Enthusiast

89/100 Points

Purple damson fruit and distinct cinnamon spice on the attack with a slatey mid-palate. Lovely acidity with licks of liquorice and wet stone on the finish give nuance.

DECANTER

89-90/100 Points

It reveals notes of fresh/juicy blackberry, fresh/juicy strawberry and small notes of violet associated with small touches of juicy/fresh cassis as well as fine hints of liquorice stick, cherry blossom and a discreet mineral hint.

VertdeVin

90/100 Points

Dunkles rubingranat, violette reflexe, zarte randaufhellung. Reife herzkirschen, dunkle waldbeeren, merlotgeprägtes bukett, feines nougat. Mittlerer körper, krischig und frisch, runde tannine, feine mineralität im abgang, bereits zugänglich, vielseitiger speisenbegleiter.

Falstaff

89/100 Points

Dense dark purple colour. dark fruity aromas with some new oak, vanilla and dry spices. A classic dense but austere structure with grippy tannin, pure dark fruit flavours and integrated oak, good length.

Andreas Larsson - Tasted

GOLD MEDAL

Concours des Feminalise

Château Grivière

2016

PRESS VIEWS
& MEDALS

91-92/100 Points. 

A red with depth and structure. Full and chewy. Juicy and fruity. Lots of chocolate and walnut character. Shows potential. Better than the 2015.

James Suckling primeurs 2016

87-89/100 Points 

Ruby. Dark fruits, some spices, anise, blueberries nose. Fresh acidity, ripe tannins, fruity, red berries, some spices, dark berries, fairly juicy.

Christer Byklum - B My Bordeaux primeurs 2016

* Edition 2020

Guide Hachette

88-90/100 Points 

ExtraPrima - Thomas BoxBerger

92/100 Points

The palate is delightfully supple, fresh, integrated and balanced.

Kris Kissack – Wine Doctor

91/100 Points

Feine tannine, schokoladiger Touch im abgang, ausgewogen, ein vielseitiger speisenbegleiter.

Falstaff

88-90/100 Points

 

Thomas Boxberger-EXTRAPRIMA

16/20 Points

Deep cherry red. Fragrant with smoky dark fruit. Inviting. Dry finesse to the tannins and plenty of freshness. Classic Médoc restraint but no lack of black fruit. Sweet fruit and fresh acidity well balanced.

Jancis Robinson

88/100 Points

Dark purple red with violet hue. Pleasant nose with aroma reminiscent of blackcurrants and hints of blackberries, discreet spiciness. On the palate well structured and balanced with fine tannins and good length.

Markus del Monego

GOLD MEDAL

CONCOURS DES GRANDS VIN DE F MACON

Château Grivière

2015

PRESS VIEWS
& MEDALS

88 points

Good, rounded Merlot-dominant fruit with Cabernet firmness. A well-made wine.

DECANTER

90-91  Points

Fresh and fruity red with blueberry and blackberry aromas and flavors.

Jamessuckling.com primeurs 2015 avril 2016

16.5 Points 

Charming spice and vivid blackcurrant fruit on the nose. Chewy, substantial palate that matches the fruit intensity. Chunky, bold, flavourful. (RH) 13% Drink 2019-2025.

Jancisrobinson.com Crus Bourgeois 03/10/17 Jancis Robinson/Richard Hemming

90/100 Points

Un vin équilibré que l’on pourra savourer dans sa jeunesse mais qui dispose de bons tannins pour aller de l’avant. Je suis content de voir Château Grivière à ce niveau

Yves Beck

88-89/100 Points

Dunkles rubingranat, violette reflexe, zarte randaufhellung.

Falstaff

* *Etoile – vin

Il développe un bouquet franc et subtil, mariant les fruits rouges aux notes grillées du merrain.

GUIDE HACHETTE

90/100 Points

This wine is impressive in its richness and fine, dusty tannins. It is dense, concentrated and sure to age well.

WINE ENTHUSIAST

GOLD MEDAL

Concours General Agricole Paris

Château Grivière

2013

PRESS VIEWS
& MEDALS

15.75/20 Points

Fine colour, good cassis fruit with ripeness and depth., Drink: 2016-2022

Decanter primeurs Steven Spurrier 2013

86-89 Points

Pure and focused, with a beam of red currant and Campari backed by a floral edge. The unadorned finish lets the elements play out nicely. —J.M.

Wine spectator primeurs 2013

87/100 Points

Rouge rubis moyen, reflets violets. Bouquet élégant avec une belle symbiose entre le bois et lefruit. Notes de fruits rouges, touche végétale agréable. Attaque légère, fruitée et rafraichissante. Corps léger, juteux, équilibré. A boire. Good glou-glou. Maintenant-2020

Yves Beck WEINWISSER Mars 2016

Médaille d’Or Challenge international du vin blaye 2018

Château Grivière

2012

PRESS VIEWS
& MEDALS

88/100 Points

A red with blueberry and blackberry character. Medium body, fine tannins and a fresh finish. Attractive dark fruit and fresh mushroom flavors.

JAMES SUCKLING

15/20 Points

Nez boisé blond (vanille), épices douces, bouche ronde, savoureuse, assez longue, bonne tenue en longueur, tanins croquants, bon élevage en cours.

Le Point primeurs 2012

Médaille d’Or

CITADELLES DU VIN

CONCOURS INTERNALTIONAL DE LYON

Château Grivière

2011

PRESS VIEWS
& MEDALS

15,5 Points Coup de cœur

Fruits rouges bien mûrs, frais, tendre, suave, joli fruit net, savoureux, tanins poudrés, veloutés, rond, très élégant, harmonieux, tout en finesse.

Le Point primeurs 2011

90 Points Editor’s choice

Wine Enthusiast May 2013

86 Points

Fresh, clean wine with blueberry and floral character, a medium body and a crisp finish. Better in 2015.

James Suckling –Février 2014

*

Très proche en qualité de La Cardonne, l’autre cru des Domaines CGR sélectionné dans ce chapitre. Un vin bien bouqueté autour des fruits frais et du moka, qui dévoile une matière ronde et généreuse (fruits à l’eau-de-vie), bien habillée par le bois. 2016-2020. Epaule d’agneau confite.

Guide Hachette 2015

Médaille d’Or Citadelles du Vin 2016

Château la Cardonne

2010

PRESS VIEWS
& MEDALS

Médaille d’Or Concours de Lyon 2012

Château Grivière

2009

PRESS VIEWS
& MEDALS

15.5 Points

Bright, dark crimson. Sweet and brilliant fruit on the front palate. Quite polished and attractive even if not desperately ambitious. Should provide good-value drinking.  Drink 2015-2022

Jancis Robinson 23 avril 2010

85/100 Points (Neal Martin)

Tasted at the Cru Bourgeois 2009 tasting in London. The Grivière 2009 has an innocuous bouquet that gains freshness and delineation with time : raspberry leaf, cedar and sous-bois. The palate is medium-bodied with grippy tannins that is not quite in synch with the fruit. Decent but not memorable. Tasted September 2011.

E-Robertparker décembre 2011

*** (very good)

Genussmagazin Selection avril 2014

Médaille d’Or Concours de Lyon 2015

Château Grivière

2008

PRESS VIEWS
& MEDALS

Médaille d’Or Challenge international du vin Blaye 2012

Médaille d’Or Berliner Wein Trophy 2015

Médaille d’Or Asia Wine Trophy Daejeon 2015

Château Grivière

2007

PRESS VIEWS
& MEDALS

15 points

***

Good colour, good supple flavours, nice balance for the short term. Drink 2010-14. (15 points)

Decanter.com primeurs 2007

** Coup de cœur

Si le Château La Cardonne est considéré comme le fleuron des Domaines CGR, Grivière est loin de jouer les seconds rôles comme le prouve ce coup de coeur, qui fait suite à celui obtenu pour le millésime 2000. Le merlot majoritaire (60%) planté sur argilo-calcaire semble avoir particulièrement réussi en 2007. Le vin séduit dès la robe grenat sombre à liseré violet. Le bouquet profond et complexe vient confirmer cette première impression : cassis, pain d’épice, pain grillé et cacao.

L’attaque est savoureuse et la matière agréable, soutenue par des tannins charnus, se prolonge dans une finale empreinte de notes de fruit mûrs (prune, cerise noir). Un vin à un bel avenir (cinq à six ans).

Guide Hachette 2011

Médaille d’Argent Concours des Grands Vins de France 2010

Château Grivière

2006

PRESS VIEWS
& MEDALS

***

Quite light and fragrant, pretty Medoc with a nice touch of oak. 2009-14.

Decanter.com primeurs 2006

**

Enraciné dans une pente calcaire entre Caussan et La Cardonne, ce vignoble engendre régulièrement de belles cuvées. Le 2000 fut même coup de cœur. Derrière une teinte rouge rubis aux reflets violets, on découvre un bouquet aux charmeuses notes de grillé, de cerise confite et d’épices. Soyeuse en attaque, la bouche développe une chair aux tanins mûrs qui ne se départit jamais d’une agréable fraîcheur. Un vin fin et élégant à garder trois ou quatre ans, puis à ouvrir sur une poule faisane en cocotte.

Guide Hachette 2010

Médaille d’Argent Concours de Bordeaux Vins d’Aquitaine 2010

Médaille d’Argent Vinalies internationales

Château Grivière

2005

PRESS VIEWS
& MEDALS

A bit tight, but some good fruit and fine tannins underneath it all. Slightly one-dimensional and short. Wait and see.-J.S.

Wine spectator.com primeurs 2005

*

Ce château tient son nom du lieu-dit La Rivière où il est situé. D’un rubis profond, son 2005 livre un nez fin encore sur la retenue, d’où s’échappent quelques notes fruitées et vanillées. L’attaque est souple, les tanins présents mais enrobés et la finale fraîche et agréable. On pourra commencer à profiter de ce vin dès 2010, en ayant soin de le décanter avant de le servir sur des noisettes d’agneau au caramel d’épices.

Guide Hachette 2008

Médaille d’Argent Feminalise 2013

Médaille d’Argent Concours International des Vins de Lyon 2013

Château Grivière

2004

PRESS VIEWS
& MEDALS

15 points

***

Fine colour, fruity and supple with good clear Médoc fruit and good balance. Drink 2007-2012.

Decanter.com primeurs 2004

*

Appartenant au groupe CGR, ce cru possède sa propre identité, avec ses sols argilo-calcaires et son encépagement adapté faisant la part belle au merlot. D’un rouge foncé à reflets brillants, le vin évoque la fraise des bois et la vanille par son bouquet. Sa structure permettra de l’apprécier dans trois à quatre ans avec une côte de boeuf grillée sur des sarments.

Guide Hachette 2008

Médaille d’Argent Challenge international du vin Blaye 2011

Château Grivière

2003

PRESS VIEWS
& MEDALS

*

Ronde charnue et fine, la structure se montre généreuse en sensations tanniques.

Guide Hachette 2007

87/100 Points

Belle robe d’un rouge vif, jeune et soutenu. Joli nez de fruits rouges souligné d’un boisé racé. La bouche séduit par son harmonie, sa plénitude, son équilibre. Elle met en scène de plaisants arômes fruités et épicés. Joli vin qui peut encore voir venir.

Guide Gilbert&Gaillard 2011

Médaille d’Argent Concours mondial de Bruxelles (2009)

Médaille d’Argent Vinalies China 2011

 

Château Grivière

2002

PRESS VIEWS
& MEDALS

15.5/20 Points

Schöne würzige Aromatik, viel Konzentration und Extrakt, nicht im negativen Sinne, sondern perfekt eingebunden in herbem, kernigem Tannin, endet voller Rasse mit kaum bitterem Finale.

Vinum Avril 2005

Erfreuliche Entwicklung.

Decanter.com primeurs 2002

86/100 Points

Jolie robe soutenue d’un rouge au reflet violacé. Nez très plaisant de fruits mûrs soulignés d’un boisé grillé fin. En bouche une attaque fraîche, des tanins fondus et un fruit expressif. Un millésime mûr, harmonieux, à apprécier dès maintenant.

Guide Gilbert & Gaillard 2009

Médaille d’Or Concours des grands vins de France (Macon) 2005

Château Grivière

2001

PRESS VIEWS
& MEDALS

Jouant sur l’apport de bois, le 2001 apparaît séducteur par son bouquet aux notes toastées et mûres. Poursuivant dans le même esprit, le palais concilie un côté rond et charnu avec une riche présence tannique. Un ensemble de bonne facture à attendre trois ou quatre ans.

Guide Hachette 2005

15,5/20 Points

Fruits noirs, sous-bois et notes de peau d’orange qui se mêlent agréablement aux arômes, bouche tendre, souple, élégante, bien fondue.

LePoint – 8 Septembre 2005

Médaille d’Or Challenge international du vin Blaye 2005

 

Château Grivière

2000

PRESS VIEWS
& MEDALS

****

Quite hard blackcurrant fruit and scented aromas. Hugely spicy on the palate which was surprising but attractively so. Good ripe black pepper finish.

Decanter.com – Avril 2001

85-88

PointsShow good berry and green tobacco character, with medium body and dried herb, berry finish.

Wine spectator online – Avril 2001

*** (vin exceptionnel) Coup de cœur.

Son avenante robe sombre est pleine de promesses que le bouquet et le palais se chargent de tenir. Le premier fait preuve d’une belle complexité et d’une grande finesse (fruits rouges un rien chocolatés et toastés). Rond, charnu, ample et opulent, le second est riche en sensations tanniques de qualité. Sa sève et sa race appellent des noces avec quelque met de choix comme des cailles braisées sur un lit de légumes primeurs dans quelques années même si cette bouteille promet d’être déjà pleine de charme d’ici quelques mois.

—J.S.

Guide Hachette sélection 2004 Septembre 2003