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Louis Jadot Echezeaux Grand Cru 2013

Pinot Noir from Flagey-Echezeaux, Cote de Nuits, Cote d'Or, Burgundy, France
  • RP93
  • WS93
  • V91
13.5% ABV
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13.5% ABV

Winemaker Notes

This powerful and delicate wine has intense red berry and spice aromas and flavors. With great length on the palate, this wine will develop favorably in the bottle for 15 to 20 years.

Serve with roasts, game and fine cheeses.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2013 Echezeaux has a very refined bouquet with delineated raspberry, crushed strawberry and Morello cherry scents that are underpinned by fine mineral notes. The palate is medium-bodied with crisp tannin, fine acidity and quite a linear finish that will need time to really get into its stride. It comes across as a light, polite Echezeaux at present.
Range:91-93
WS 93
Wine Spectator
This is a solid red, with a firm backbone upholding the cherry, raspberry, floral and spice aromas and flavors. All the components are there, but need time to integrate. The long finish shows potential.
V 91
Vinous
Bright medium red. Restrained nose offers bright red berries, red licorice and rose petal along with deeper notes of tobacco and underbrush. Silky-sweet on entry, then much tighter in the middle palate, with strong peppery lift and saline minerality combining with brisk acidity to keep the wine's red fruit and floral flavors in the background today. Riper than the Suchots but with a serious tannic spine that will require at least six or seven years of cellaring.
Rating: 91+
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Louis Jadot

Louis Jadot

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Louis Jadot, France - Other regions
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The House of Louis Jadot has been producing exceptional Burgundy wines since its founding in 1859 by Louis Henry Denis Jadot. For the past 150 years Louis Jadot has continued as one of the great names of Burgundy and has gained international reputation for its superb red and white Burgundy wines. Louis Jadot is not only one of the largest producers of estate Burgundies of the Cote d'Or, it is one of the most celebrated exporters of premium Burgundies, owning close to 140 acres of vineyards from 24 of the most prestigious sites in Burgundy.
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Flagey-Echezeaux

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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.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

YNG547323_2013 Item# 206005