Domaine Michel Gros is a two centuries old domaine in Vosne-Romanée. Currently the domaine is run by Michel Gros and his son Pierre Gros, they cultivate 23 hectares of plots and make fine wines together. The family domaine has a house style of elegant concentrated red grapes, which concentrates on the interventionist viticulture approach.

Top wines of the domaine are: Clos de Vougeot Grand Cru and Vosne-Romanée Premier Cru Aux Brûlées. Clos de Vougeot Grand Cru 2014 scored 93-95, and 2012 scored 92-94; Vosne-Romanée Premier Cru Aux Brûlées 2013 scored 91-93 by the Wine Advocate. Robert Parker comments on Clos de Vougeot Grand Cru 2014: “The 2014 Clos de Vougeot Grand Cru has a fresh, well defined, quite elegant bouquet with lucid ripe red cherries and a touch of orange sorbet that blossoms in the glass. The palate is well balanced with supple tannin, a fine thread of acidity, very harmonious with very good precision on the finish. I think this is one of the best Clos de Vougeot that Michel has produced”.

Nowadays the domaine is run by Michel Gros and his son Pierre Gros. Michel Gros is the eldest of Jean Gros’ children. In 1975 Michel Gros finished his studies at Beaune Viticultural high school and joined the family estate. In 1978 he set the first stone of his own domain but he was continuing to work with his father. Michel Gros inherited the Burgundy Hautes-Côtes de Nuits appellation from his father and in 1979 began to produce his own vintage. In 1995 Jean Gros retired and divided his estate giving Michel Gros the following holdings: the Clos Des Réas, the only monopoly in Vosne-Romanée Premier Cru; two parcels of Nuits-Saint-Georges and one parcel of Vosne-Romanée.

The work in the Michel Gros vineyards starts with hand-harvesting and then an immediate sorting with a team of around fifty pickers. The grapes are transported to the winery in plastic bins to avoid the tamping of the bunches.

Complete destemming is carried out mechanically, which prepares the grapes for maceration. The pumping over is carried out twice a day. Fermentation takes place under a controlled temperature with the addition of selected yeasts. Midway through complete fermentation, pumping over is replaced by punching down. In order to complete the extraction of the tannis and fixing of the color, the juice is heated up to 35°C. After a few days, when the temperature has fallen below 30°C Michele Gros conducts a pressing.

For maturation Michel Gros chooses heavily-toasted barrels from Tonnellerie Rousseau and the Tronçais forest. The wines are matured for 18 months in new barrels: about 25 to 30 percent of new wood for the village wines, 50 percent of new wood for the premiers crus, 100 percent for the grands crus.