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Nicolas Potel Echezeaux 2005

Pinot Noir from Burgundy, France
  • RP95
  • WS92
0% ABV
  • WS91
  • RP90
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Winemaker Notes

Deep, ruby red colour. Deep, complex, and elegant nose of cherries, ginger, spices with floral notes. Light toasted notes from ageing in barrels. Full attack on black cherries, wild strawberries, and roasted notes. This wine is vibrant and alive. A sappy and seductive finish of considerable length.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
Red and black currant, purple plum, ginger spice, star anise and lily inform the mouth-watering nose of Potel's 2005 Echezeaux. Meaty richness and pulverized stone mineral character join an abundance of juicy fruit in the mouth, and a huge level of concentration proves compatible with a finish of utmost clarity, poise and elegance. This vibrant, finely tannic, superbly subtle wine goes well beyond the norm for its appellation. While it might well make old bones it may remain hard to resist even short term. Happily, at over 300 eventual cases, this is one of Potel's larger lots.
Range: (94-95)
WS 92
Wine Spectator
An animal note adds a wild dimension to this tightly wound red, which is tinged with black cherry, herb and mineral. Seems a little awkward because of its youth. The potential shows in its length. Best from 2011 through 2020. 80 cases imported.
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Nicolas Potel

Nicolas Potel

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Nicolas Potel, Burgundy, France
Nicolas Potel is one of a new breed of vinificateurs who are redefining the meaning of négociant. His father, the highly respected Gerard Potel, began a négoce house in the mid 1990s while manager of Domaine de la Pousse d'Or. Upon Gerard's death, Nicolas left the Domaine to take over the négoce business and his philosophy remains unchanged from when he worked with his father at Pousse d'Or.

He bought about 60% fruit for the 1997 vintage and 50% for 1998 (the rest being post-fermentation wine). He is very involved in the vineyard management with his contract growers and insists, whenever possible, on a biodynamic approach. He has strict requirements as to vine age (minimum of 35 years), harvest date, selection and parcel location. His selection process is extreme and quality driven: in 1998, about 500 wines were tasted to net 25 purchases.

The future is optimistic for Nicolas and his personal relationships with the leading growers of the Côte d'Or have given him access to fruit and wine which normally would never be sold off by the estate. His training in Australia and California leads him to prefer generous fruit qualities, and his wines are remarkably rich and sensual.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land. While the concept of ‘terroir’ reigns supreme here—soil type, elevation and angle of each slope—this is a region firmly rooted in tradition. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one or two rows of vines. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.

The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

LSB209229_2005 Item# 209229