Domaine Gros Frere et Soeur Clos de Vougeot Grand Cru 2021

More than 190 Years in Vosne-Romanée

Aromas of wild blackberry and raspberry open the bouquet, followed by refined autumn notes of clove, Sichuan pepper, and tonka bean. Subtle mineral tones of graphite and slate add depth, complemented by hints of undergrowth and forest floor.

On the palate, the wine shows impressive volume and richness, with a firm yet polished structure. Fine, silky tannins support a harmonious, lingering finish that feels both inviting and elegantly restrained. - James Suckling 98

About The Winery

Domaine Gros Frère & Sœur is a historic family estate based in Vosne-Romanée, at the heart of the Côte de Nuits, with roots stretching back nearly two centuries. The domaine is known for its deep family continuity and its strong connection to some of Burgundy’s most prestigious terroirs.

The story of the Gros family began over 190 years ago with Alphonse Gros, born in 1804 in a small village in the Hautes Côtes de Nuits. In 1830, together with his wife Julie, he founded the domaine and became the first in the family to produce wines from Vosne-Romanée.

His son Louis-Gustave Gros was a true pioneer: he was among the first growers in the Côte de Nuits to bottle his wines and sell them directly to private clients, a forward-thinking step at the time.

Over the generations, the family continued to expand and refine the vineyard holdings. A key moment came in 1980, when Bernard Gros, nephew of Colette and Gustave Gros, joined the domaine. After the early death of Gustave in 1984, Bernard, only 22 years old at the time, took on responsibility alongside his aunt Colette.

For more than thirty years, Bernard Gros restructured and replanted the vineyards, shaping the modern identity of the estate. In 2010, he handed over the Domaine to his two children, Élodie and Vincent Gros, marking the arrival of the seventh generation. The name Gros Frère & Sœur (“Brother and Sister”) continues to reflect this family legacy, which has defined the Domaine for more than 60 years.

Today, the estate is supported by a dedicated team of around 13 people, involved in every stage from vineyard work to winemaking and distribution.

Vinification

Grapes are harvested by hand and carefully sorted. The berries are fully destemmed before being placed into vats. The must is then cooled to delay the start of alcoholic fermentation, allowing a gentle cold maceration during which the grape skins slowly release aromas of red fruit into the juice.

Vinification follows a philosophy of slow infusion rather than forceful extraction. Over several weeks, color and structure are extracted gradually, with minimal intervention, allowing the wine to build balance and complexity naturally.

Best served at cellar temperature, Clos de Vougeot pairs exquisitely with roasted meats, duck, game dishes, mushroom-based recipes, and aged cheeses. Its depth and finesse make it ideal for special occasions and fine dining experiences.

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