Romanee-Saint-Vivant Grand Cru

In the glass

Aroma: rose, raspberry, white pepper, mineral

Palate: red currant, spice, silk, earth

The most delicate and lacy DRC grand cru, all rose, red berry and silk over fine-grained tannins.

What it pairs with

• Squab with cherries
  Tender pigeon and a cherry reduction flatter the wine's red-fruit delicacy.
• Epoisses de Bourgogne
  The washed-rind cow's-milk cheese's pungent cream needs a wine with grip and acidity to balance it.
• Pate en croute lyonnais Find pate en croute lyonnais on TableJourney →
  The pastry-wrapped terrine's fat and pistachio echo a structured Pinot's red fruit and gentle tannin.

How to serve Romanee-Saint-Vivant Grand Cru

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Squab with cherries, Epoisses de Bourgogne, Pate en croute lyonnais. Match the wine's structure to the dish's fat and salt.

History

DRC built its Romanee-Saint-Vivant holding from leased Marey-Monge parcels acquired outright in 1988.

1. 1966: DRC began farming the Marey-Monge parcels
2. 1988: Domaine purchased the vines outright

Facts

Producer

Domaine de la Romanee-Conti · visiting guide

Grapes

Pinot Noir (100%)

Classification

Grand Cru (Vosne-Romanee, AOC)

Oak

Around 18 months in 100% new French oak

ABV

13.0%

Price

EUR 2500 to 5000 at retail

Drinking window

10-30 from vintage

First vintage

1966

Frequently asked about Romanee-Saint-Vivant Grand Cru

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