Winemaker Notes
Pairs well with red meat in sauce, marinated game or mature cheeses.
Professional Ratings
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Robert Parker's Wine Advocate
The 2013 Grands Echezeaux Grand Cru has more fruit intensity on the nose than its little brother, although not quite the same endearing delineation. The palate is medium-bodied with fine tannin, good depth, a touch of dried blood infusing the red berry fruit with commendable precision on the long finish. Everything seems to be held back at the moment, so give it several years in bottle.
Range: 92-94
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.