The ‘22 Romanée-Saint-Vivant Grand Cru (Marey-Monge).

2022 Domaine de La Romanée-Conti Romanée-Saint-Vivant Grand Cru (Marey-Monge):

Tasting note

Aromatic detail leads before weight arrives. In the glass, the wine carries body 7/10, acidity 8/10, and tannin 6/10, a combination that defines both its shape and its pace. Tannin supplies contour while acidity keeps each flavor distinct. The original note remains the factual center: none of the added detail substitutes a different fruit profile or contradicts the recorded structure. With time, the aromatic register shifts from primary fruit toward site-specific earth, flowers, spice, and mineral tones, while the finish keeps the vintage's particular balance of breadth and drive. That structural tension makes the wine identifiable in a blind glass.

The 2022 vintage

Storms between June 21 and 25 delivered roughly 100 to 150 millimeters of rain, buffering vines through the hot, dry July and August that followed. For 2022 Romanée-Saint-Vivant Grand Cru, Vosne-Romanée, that regional frame is used as context rather than a substitute for bottle-specific evidence. The recorded wine profile shows tannin 6/10, acid 8/10, and body 7/10, which is consistent with a in its early window Burgundy in 2026. Compared with the adjacent years around it, this vintage should be read through its own balance of ripeness, freshness, and crop conditions, not through a generic grand-cru script. The drinking window of 2025-2060, with hard decline near 2073, supplies the practical check on that interpretation.

About Domaine de La Romanée-Conti

The domaine treats each grand cru as an independent voice, with Romanée-Saint-Vivant providing the most perfumed and silken counterpoint to the deeper authority of Richebourg and La Tache. For this Romanée-Saint-Vivant Grand Cru (Marey-Monge), the useful producer signature is not reputation by itself but the handling of Pinot Noir from Romanée-Saint-Vivant Grand Cru, Vosne-Romanée: preserving perfume, controlling extraction, and allowing soil and vintage to determine the final proportions of fruit, tannin, and mineral length. That approach matters here because the source tasting note records a specific structural profile, body 7/10, acid 8/10, tannin 6/10, rather than a generic luxury-wine description.

From the cellar: pair with

herb-crusted lamb loin

Protein and rendered fat absorb the wine's tannin 6/10, while its acidity 8/10 cuts through richness and keeps the recorded silky tannins wrap around a core of red-toned fruit, mint, white pepper, blood orange and exotic spice profile clear.

porcini risotto

Earthy depth mirrors the bottle's developing savory register; body 7/10 has enough breadth for the dish, while acidity 8/10 prevents the pairing from becoming heavy.

roasted guinea hen

The dish's aromatic lift meets Pinot Noir's floral and spice side, and the wine's tannin 6/10 supplies grip without overpowering a preparation chosen for its moderate weight.

Service & cellaring

Serving Temp: 60-64F (16-18C)
Decanting: In 2026, decant about two hours, then follow the wine rather than the clock. Tannin 6/10 warrants air, while acidity 8/10 protects freshness. Stand the bottle upright first and leave sediment behind.
Cellar Storage: 55F (13C), 60-70% humidity, bottle on its side.

Track this bottle Read this guide

Frequently Asked

When should I drink the 2022 Romanée-Saint-Vivant Grand Cru (Marey-Monge)?

The canonical CAI full drinking arc is 2025-2073. Within that arc, the peak window is 2027-2060. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

How long should this bottle be decanted?

Start with two hours and reassess in the glass. Tannin is 6/10 and acidity is 8/10, so the goal is to release perfume and settle the structure without flattening mature detail. Stand the bottle upright beforehand, pour slowly, and shorten the decant if the aromatics are already open and the finish feels resolved.

What food works best with this wine?

Choose dishes with enough protein or earthy depth for body 7/10 and tannin 6/10, but avoid aggressive sweetness or chile heat. herb-crusted lamb loin, porcini risotto, and roasted guinea hen all give the wine structural support while acidity 8/10 refreshes the palate and preserves its more delicate floral, mineral, and spice details.

How should I cellar it, and is another vintage preferable?

Keep the bottle near 55F (13C), at 60-70% humidity, on its side, with minimal vibration and temperature movement. The 2022 has a modeled peak through 2060; a riper neighboring year may emphasize breadth, while a cooler year may emphasize acidity and perfume. Choose between them by preferred style, then confirm provenance before paying a vintage premium.