Domaine Jean Grivot Echezeaux Grand Cru 2016
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Winemaker Notes
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Professional Ratings
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Robert Parker's Wine Advocate
The 2016 Echézeaux Grand Cru was affected by the frost: 40% to 45% of the vines were lost. Etienne said that the lieu-dit of Les Créots is an incredible vineyard and managed to overcome what could have been much worse damage. It has a beautiful, sensual, very pure bouquet with Morello, crushed strawberry and hints of vanilla pod. The palate is medium-bodied with fine tannin and gorgeous black cherry and tart redcurrant fruit. It does not possess the length or density of the 2015, although I feel it shrugged off the frost damage better than Grivot's Clos Vougeot.
Barrel Sample: 92-94 -
Wine Spectator
Pure, succulent cherry, raspberry and floral aromas and flavors are wellmatched to the firm, dense matrix of acidity and tannins. Harmonious and long, with a terrific aftertaste. Best from 2022 through 2043.
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Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle (Patrick Bize's sister) took over from Étienne’s father Jean Grivot in 1987. The Grivot family believes in generational change and in 2017, Étienne and Marielle’s daughter, Mathilde, took over for her parents. Mathilde brings a fresh approach while maintaining the longtime traditions of the Grivot family.
The recently renovated winery and cellar is in Vosne-Romanée where most of the Grivot vineyards are located. The domaine has been assembled over several generations to its current size of 15.5 hectares and includes holdings in three grand crus: Clos de Vougeot, Echézeaux, and Richebourg. Mathilde believes in getting quality first thanks to meticulous vineyard work throughout the year. The result of this hard work is healthy, ripe (both phenolic and sugar levels) and depth of concentration and flavor of the fruit. Today, the vineyards are densely planted and farmed organically “sans certification,” while the aim in the cellar is for balance and clear expression of terroir.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Claiming the two famous Grand Crus, Echezeaux and Grands Echezeaux, the identity of this village, Flagey-Echezeaux, rides predominantly on the glory of those two crus. All of the village or Premier Cru status vineyards in Flagey-Echezeaux market themselves under the name of their neighbor, Vosne-Romanée.
Echezeaux Pinot noir tends be light, bright and full of finesse, whereas those of Grands Echezeaux typically have more heft and complexity.