Jean Grivot
Etienne, who joined his father Jean in 1982, is a tall, quiet, pensive sort of fellow, but once he gets going is extremely informative. Much has been made of the change in the vinification methods here in 1987, the aim being to create more longer-lasting, structured wines, with certain advice from oenologue Monsieur Accad, by cold pre-fermenting the must for up to seven days. At the time this method was pooh-poohed, however the result certainly seems to have worked, and many growers now employ this method to a greater or lesser extent.
The vineyard is farmed in a biological manner, the fruit now ripens earlier than before, so greater ripeness is achieved. Combined with greater density of planting than before to encourage deep root growth, the typicity of terroir is also enhanced. Low yields are sought and rarely exceed 35 h/h for concentration.
The wines here, particularly since 1993 have taken on a new dimension. From being one of many capable growers, Grivot is now one of the best. The wines have a beauty to them that is riveting. Pure, exotic and very fine these are sensational wines.