
2021
฿฿฿฿
When severe spring frost and mildew swept Vosne-Romanée in 2021, Domaine de la Romanée-Conti lost up to 90% of production across Montrachet, Grands-Échezeaux, and Échezeaux — transforming an already microscopic annual output of roughly 6,000 cases into something approaching a ghost vintage. What survived was subjected to the same uncompromising triple-sort protocol: severe winter pruning, a green harvest in July, and a pre-harvest passage de nettoyage to eliminate any substandard fruit before the sorting tables.
The vineyards sit at approximately 240 m on east- and south-east-facing mid-slopes of the Côte de Nuits, where iron-rich limestone over marl and rock delivers superior drainage and the mineral tension that defines Vosne-Romanée Grand Cru. Average vine age across the estate runs 44 years; Romanée-Conti and La Tâche parcels carry vines averaging 60 years, propagated by massal selection from the monopole itself.
Fermentation proceeds with native yeasts in open-top oak vats with whole-cluster or near-whole-cluster inclusion, each climat vinified in strict isolation. Aging runs 16–20 months in 100% new French oak — sourced since c.2018–2022 from a rotating panel of coopers including Seguin Moreau, La Grange, Damy, and Taransaud — with the explicit house objective that wood remain totally invisible in flavour and aroma. Bottles leave unfined and unfiltered, individually numbered.
The 2021 vintage produces wines of fine rather than opulent character: the catastrophic yield reduction concentrates what little fruit survived, making this a collector rarity defined by circumstance rather than design. Drink from 2030; serious bottles will reward patience well beyond 2045.
Details
- Country
- France
- Region
- Burgundy
- Subregion
- Romanée-Conti
- Variety
- Pinot Noir
- Vintage
- 2021
- Bottle size
- 750 ml
Taste profile
- Body
- Medium
- Acidity
- Medium-High
- Tannin
- Medium
Pairs well with
- Roast poultry & chicken
- Soft & creamy cheese
- Game meats
- Cured meats & charcuterie
Sommelier’s pick: Roasted squab with black truffle jus and celeriac purée · Aged Époisses with walnut bread · Venison loin with juniper-berry reduction and chanterelles
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