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. They are destemmed and put in tanks. Punching of the cap is made during alcoholic fermentation, without pumping over.
Fermentation on the skins last between 15 and 20 days. Then 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 last between 15 and 20 days. Then 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
The Echezeaux Grand Cru 2010 has a beautiful dark red colour with purplish glints.
The nose is really powerful with hints of tangy fruit, currants and hints of fresh spices.
In the palate, we have notes of dried beans, lots of freshness and maturity.
The tannins are dense and silky, with a beautiful aromatic persistence.
The nose is really powerful with hints of tangy fruit, currants and hints of fresh spices.
In the palate, we have notes of dried beans, lots of freshness and maturity.
The tannins are dense and silky, with a beautiful aromatic persistence.
Food and wine pairings
L'Echezeaux Grand Cru 2010 will perfectly match with game and cheeses (Epoisses, Chambertin)
Service and cellaring
L'Echezeaux Grand Cru 2010 du Domaine des Perdrix can be served at 13-14° C or kept in cellar between 8 to 10 years.
