Echezeaux Grand Cru
Terroir
Our vineyard of Echezeaux Grand Cru is divided into 2 plots located for 80% in the climat 'Echezeaux du Dessus' planted in 1922 and 20% in the climat 'Quartiers de Nuits' planted in 1945.
Total area : 1,14 hectares (2,83 acres)
Climat & Soil : South/South-East facing smooth slope. Clayey limestony soil - brown clay predominance with many little rocks.
Total area : 1,14 hectares (2,83 acres)
Climat & Soil : South/South-East facing smooth slope. Clayey limestony soil - brown clay predominance with many little rocks.
Winemaking and Aging
Grapes are harvested in leaky boxes and sorted out. Then they are destemmed and put in tanks. Punching of the cap is made during alcoholic fermentation, without pumping over.
Fermentation on the skins lasts between 15 and 20 days. Wine is put in oak barrels after a light settling of the juice, for a period of ageing included between 12 and 18 months. Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Fermentation on the skins lasts between 15 and 20 days. Wine is put in oak barrels after a light settling of the juice, for a period of ageing included between 12 and 18 months. Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Tasting notes
Nose brings aromas like small fruits (black currant), pencil lead, soaked fruits in alcohol like black cherry. Mouth reveals dense tannins and good aromatic persistence.
Food and wine pairings
It will perfectly match with game birds and refined cheese like Epoisses or Chambertin.
Service and cellaring
It can be served at 13-14° C or kept in cellar between 8 and 10 years.
