(94-97 points) Dark black purple in colour, ultra-concentrated in the rich ripe raspberry mode, but not over the top. What an incredible concentration of fruit on the palate! Super-dark raspberry, firm Clos Vougeot tannins but not overdone, just the right acidity. This is certainly a very good wine, and may develop into something even more spectacular.

The 2020 Clos de Vougeot Grand Cru is well-defined on the nose with joyful brambly red fruit laced with crushed stone, certainly one of the more mineral-driven wines from the famed closed wall. There is an almost crystalline quality here. The palate is medium-bodied with a sense of strictness, fresh and quite sapid, not powerful yet taut, and has a finish that makes you want another sip. This is a 2020 that surpassed expectations. Tasted blind at the Burgfest tasting. -- Neal Martin

(92-95 points) “Its terroir immensely benefited from the dryness of the vintage,” said Grivot while serving his outstanding 2002 Clos Vougeot. Aromatically, this bold wine reveals loads of spicy red cherries. On the palate it is wonderfully sweet, velvety-textured, and extroverted. Copious quantities of red cherries, spices, candied raspberries and earth envelope this beauty’s ripe tannin. It will be delicious relatively young and should age extremely well. Projected maturity: 2007-2020.- PR

This round version is packed with ripe black cherry, violet, graphite and tobacco flavors. The silky texture and vibrant acidity work in tandem, while refined tannins provide support without getting in the way. There are a few edges to be worked out, yet this is long and concentrated. Best from 2027 through 2048. 90 cases imported.

Flamboyantly fruity and very approachable, the wine has an expressive cherry and rose petal fruit, with a hint of exotic spice. The texture is powerful, yet fresh enough to retain a compelling vivacity. Grivot owns a large parcel of 1.86ha in Quatorze Journaux along the bottom of the Route Nationale. The quality of the wine belies the received wisdom about this location. The grapes are destemmed and gently fermented, with the must lightly pumped over after a few initial punch-downs before ageing.