VINOUS 93 POINTS - "The 2022 Gevrey-Chambertin Clos Prieur Bas has a taut, delineated and focused bouquet—the best of Roty's Gevrey Villages cuvées. This has fine terroir expression. The palate is medium-bodied with finely chiseled tannins, wonderful balance and poise with a pixelated finish. The 2021 was outstanding and so is this."
WINE ADVOCATE 92 POINTS - "The 2022 Gevrey-Chambertin Clos Prieur Bas shows especially well this year, unwinding in the glass with notes of cherries, raspberries, rose petals and licorice, followed by a medium to full-bodied, lively and mineral palate framed by powdery structuring tannins. Tasting with affable 11-generation vigneron Pierre-Jean Roty—who took the helm at this discrete family-owned domaine following his brother's untimely passing in 2015—is an annual pleasure that I always eagerly anticipate. This year, we looked at the 2022s from bottle, a more dense and structured vintage than the 2021s, and one that's clearly built for the cellar. Roty fans will be familiar with the approach at this address: assiduously but only shallowly cultivated soils, a high proportion of old vines, minimal use of chemical treatments, destemmed grapes fermented in concrete tanks and élevage in generous percentages of toasty new oak for 15-16 months."
WINE ADVOCATE 92 POINTS - "The 2022 Gevrey-Chambertin Clos Prieur Bas shows especially well this year, unwinding in the glass with notes of cherries, raspberries, rose petals and licorice, followed by a medium to full-bodied, lively and mineral palate framed by powdery structuring tannins. Tasting with affable 11-generation vigneron Pierre-Jean Roty—who took the helm at this discrete family-owned domaine following his brother's untimely passing in 2015—is an annual pleasure that I always eagerly anticipate. This year, we looked at the 2022s from bottle, a more dense and structured vintage than the 2021s, and one that's clearly built for the cellar. Roty fans will be familiar with the approach at this address: assiduously but only shallowly cultivated soils, a high proportion of old vines, minimal use of chemical treatments, destemmed grapes fermented in concrete tanks and élevage in generous percentages of toasty new oak for 15-16 months."
