x
  • Country ranking ?

    4 398
  • Producer ranking ?

    270
  • Decanting time

    4h
  • When to drink

    from 2020
  • Food Pairing

    Lamb Stew with Root Vegetables

The Story

The wine-growing village of Flagey-Échezeaux lies in the " Plain ", so-called, between Vougeot and Vosne-Romanée in the Côte de Nuits. Facing east, the Grands-Échezeaux vines are a prolongation of Musigny following the North-South axis of the Côte, but more regular and less broken in their layout. At the bottom end, the " Climat " known as La Combe d'Orveau separates them from Musigny. The Échezeaux vineyards, for their part, divide the Clos de Vougeot from the Premier Cru vines of Vosne-Romanée.
Grands-Échezeaux and Échezeaux both date their Grands Crus AOCs from July 31, 1937. Like the Clos de Vougeot (from which they are separated only by a wall), they were founded by the monks of the abbey of Cîteaux and date from the 12th and 13th centuries. Their name derives from chesaux, a word of Gallo-Roman origin meaning a group of dwellings, presumably referring to an ancient hamlet.

Belonging geologically to the Jurassic (175 million years BC), the GrandsÉchezeaux vineyards are fairly homogeneous and lie close to the upper part of the Clos de Vougeot. Gradient: 3-4%. Soil: clay-limestone overlying Bajocien limestone. Altitudes: 250 metres. The Échezeaux Climats have more diverse soils (largely bajocien marls with pebbly overlay). Altitudes vary from 230 to a little over 300 metres (13% gradient at mid-slope). Up-slope, the soil is deep (70-80 cm). Gravels, red alluvium, yellowish marl, etc., make up quite a complex mosaic.

Red: its colour is ruby, shading towards the darker tones of magenta and purple. Its bouquet is redolent of animal, spice notes, underbrush, and prune, evolving with age towards musk, leather, fur and mushroom. When young, its aromas suggest rose, violet and fresh cherry. On the palate, there is a heightened attack and an agreeable balance between supple tannins and fully-rounded flavour. The dense texture and tight grain of these wines fully open after 4-5 years in the cellar.

Wines so powerful and full demand to be matched with dishes of the same calibre. Virile, four-sided tannins cry out for roast lamb, rib steak, or joints of game. Autumn and winter dishes in the right setting match the profound and meaty personality of these great wines : braised beef or pork, for example, or any other good red meat. Fine, whole-milk, soft-centred cheeses will also do them proud.

Serving temperature : 15 to 16 °C.

 

 


 

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Vintage 2010

2010 Harvest
The vigneron's work throughout the year is nothing other than a dialogue with his natural environment. The dialogue often becomes a combat in order to lead the vineyards and the crop towards the harvest and away from the precipices that lurk and have names such as: Mildew, Oidium, Botrytis... and many others.

Rarely has a vintage been so close to the precipice and then managed to save itself so successfully as the 2010. At the moment that we are writing these lines, it is with joy and tranquillity that the village streets of Burgundy, somnolent under the sun, are filled with the rich scents that emanate from the fermentation vats while the vines, relieved of their fruit, and at peace, prepare themselves for the autumnal sleep and the gestation of the next vintage.

The beginning of the growing season was uneventful until the flowering, even though the wind on Palm Sunday - that according to tradition becomes the prevailing wind of the year - was a west wind. In other words, a wind that brings clouds and rain, contrary to the much desired north wind that provides dry weather and luminosity. In the end, the western and north-west winds were the dominant winds in 2010.

Let us review the significant events of the year, which required more than ever before: skill, experience and rapidity of intervention. If we wished to compare this vintage, full of challenges and traps, to a Homeric epic, we would say that the first quality of the vigneron was not the heroism of Achilles or Hector in the Iliad, but the prudence, craftiness and obstinacy of Ulysses in the Odyssey.

The flowering has always a major influence on the construction of a vintage: it is at this moment that, according to whether the climatic conditions are favourable or not, the vine is going to fertilize all or many of the clusters and berries it carries or only a few. In both cases, the influence will be decisive on the yield as well as on the quality of the wine.

In early June, when the flowering started, rain and low temperatures were prevalent and caused coulure (aborted berries) and millerandage (small berries with thick skins) In addition, the flowering that spread out over a good week had the effect of creating differences in ripeness between vines, between clusters and even between berries in the same cluster.

This type of flowering that reduces the quantity of grapes to ripen is often favourable to quality, especially when the weather conditions are difficult as in 2010. This not very fertile and uneven flowering was the first significant event of the vintage. It will not determine the final quality, but will have a strong influence on it.

In June and July, an alternation of hot, but never scorching, and humid periods led to the development of mildew and early botrytis. As is normal with organic agriculture, the anti cryptogamic fight had to be extremely thorough and continuous. Since it can only prevent or protect, but not cure, the risk of defeat was always present. As a consequence, both experience and close observation were essential.

The fight against the enemies of the vineyards belongs to Nicolas Jacob, our vineyard manager, and his team. They did a remarkable job, and the vineyards entered the veraison process (change of colour of the grapes) and the month of August in a very satisfactory sanitary condition.

August was outstandingly humid and cold - precipitations reached record levels and ripeness progressed slowly. This was the second significant event: climatic conditions were unfavourable from August throughout September with heat and storms succeeding one another, but the qualitative structure of the grapes (small berries with thick skins) confirmed itself and even consolidated. Thanks to their solid structure, the grapes could stand the botrytis that set in at the end of maturation.

By early September, as we were approaching the harvest, planned for the 20th, it was hard to be optimistic. The weather remained uncertain with western and southern winds bringing with them humid heat and storms. We were in a situation typical of northern vineyards: as often the case at the end of the vegetative cycle, the heat coming from the south boosted the ripening of the grapes, but also brought storms that favoured the development of botrytis. Even though the grapes were well resistant thanks to their structure, botrytis and maturation were progressing at the same time. As a consequence, before deciding on the harvest date, the vigneron had the difficult task of finding a happy medium in order to harvest ripe grapes without there being too much damage.

On September 12th, a violent hail storm destroyed a part of the Santenay vineyards. This storm also brought a lot of rain to the Montrachet area, which, combined with heat, resulted in a spectacular development of botrytis in the white wine vineyards.

Luckily, Vosne-Romanée was not hit and could still benefit from sunny days. Once more the Pinot Noir showed its capacity to produce sugar very fast, just before reaching full maturity. This maturity was physiologically reached on September 20th. But as the vineyards had never experienced during the course of the year the stress of dehydration so useful for a complete ripening of phenolic compounds, we decided to let the grapes benefit from the sun until they reached full maturity.

It is rare that the weather during the 8/10 days of harvest does not concentrate all the climatic characteristics of the growing season. That was indeed the case in 2010, a "cyclothymic" year, if ever there was one.

On September 22nd, we harvested very healthy grapes in Corton and the following day it was the turn of Montrachet. Perhaps because of the storm that broke out on the 19th, maturity was very high and the percentage of noble rot significant.

On Friday, 24th, while we were starting the harvest in Vosne-Romanée, storms arrived and brought in a single day very important quantities of water to the vineyards. Humidity set in and remained until September 30th when the Sun returned. As a result, the progression of botrytis was regular, but the maturation gained at the end of the vegetative cycle was definitely acquired as well as the resistance of the grapes with small berries and thick skins. We can look at this as the third significant event of the vintage. Nevertheless, due to the progression of botrytis, a severe selection was necessary.

Once again, our experienced team of harvesters performed their traditional "haute couture" work. On the one hand they left aside for a second picking the vines bearing big or not ripe enough berries. On the other hand they eliminated from the grapes the parts that had been affected by botrytis. As a result, after Bernard Noblet and his team had put the finishing touches on the pickers' work on the sorting table, only the perfectly ripe and healthy grapes were kept for the vats

The vineyards were harvested in the following order:

September 22nd ..... Corton
September 23rd ..... Montrachet and Richebourg (beginning)
September 24th ..... stop in the morning - afternoon : Richebourg
September 25th ..... Richebourg (end) and Romanée-Conti
September 26th ..... La Tâche (beginning)
September 27th ..... La Tâche and Romanée-St-Vivant (beginning)
September 28th ..... Romanée-St-Vivant
September 29th ..... Romanée-St-Vivant (end) and Grands-Echezeaux (beginning)
September 30th ..... Grands-Echezeaux (end) and Echezeaux (beginning)
October 1st ........... Echezeaux
October 2nd .......... Echezeaux (end) and second picking
October 5th ........... end of second picking

Given the harvest proceeded in cold weather, the natural pre-fermentary macerations that resulted permitted the thick skins of the grapes to slowly release tannins and anthocyanins. At the time of this writing, after around 17 days of vatting for the first vats harvested, the wines show good colour and an excellent tannic structure which should give them a strong aging potential. The acidities are exceptionally good and, as mentioned above, the fermentation aromas are noble.

The Montrachet that has started its fermentation in vats should be sumptuous.

We cannot say much more at present; we have to wait a little longer before we can confirm our first impressions.

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Medium, Ruby red and Bright

ending

Medium, Pure and Alcoholic

flavors

Cranberry, Raspberry, Pepper, Cherry, Smoky and Mineral

nose

Complex, Fresh, Closed and Youthful

taste

Average in Acidity, Low tannin, Youthful, Light, One-dimensional, Refined and Silky tannins

Verdict

Transparent and Sophisticated

Written Notes

Reserved nose and dusty nose with gunflint. Some red fruit characters – cranberries, cherries, raspberries. The palate is still bit apart. On palate the purity of fruit, minerality and refined silky tannic structure copes with gently overpowering new oak and alcohol. Pretty wone that benefits definitely from at least 10 years of cellaring.
  • 89p
DRC Echezeaux 2010 Big, oaky nose filled with spice, mostly oak spice, clove and pepper, dark fruit and green, stalky notes in the background. As big on the palate as the nose with a very concentrated core of dark fruit, sweet oak and green notes that is smooth on the mid-palate but is abrupted by the oak on the finish. This Echezeaux is long and impressive but dominated by oak at this moment. Lacks the fine tuned balance and elegance of a Grand Cru at this stage but I’m sure that it won’t even take a year for the fruit to consume the oak. At times though, the nose feels almost more Spanish with all it’s spices and oak. Needs plenty of time to say the least. Potentially exceptional. 2030-2050 92p.
  • 92p
Bright ruby red in color. Vivid and generous aromas of bright red fruits, rosehip, herbs, cherry blossom and just a touch of spice. Silky and exuberant palate instantly delivers a whirl of ripe cherries, raspberry, rose petals, spices and underlying oak. Smooth and lingering finish.
  • 92p

Information

Origin

Vosne-Romanée, Burgundy

Vintage Quality

Excellent

Value For Money

Good

Investment potential

Average

Fake factory

Be Cautious

Glass time

2h

Drinking temperature

16

Other wines from this producer

Bâtard-Montrachet

Corton Grand Cru

Grands Echézeaux

La Tâche

Les Gaudichots

Marc

Montrachet

Richebourg

Romanée Conti

Romanee Saint Vivant

Vosne Romanée

Vosne-Romanée 1er Cru Cuvée Duvault Blochet

Inside Information

Parker 93-95 points: Things really take off with the 2010 Echezeaux, which is a meaningful step up from the earlier wines in this tasting. The 2010 surprises for its size and sheer volume. It boasts phenomenal depth and richness in its intense dark red fruit. The sheer energy and vibrancy of the fruit is remarkable. A huge, explosive finish makes it impossible to resist a second taste. This is a great showing from the Echezeaux, even if the 2010 is notably bigger than is typical for this bottling. The Echezeaux was the last fruit to be picked in 2010. Anticipated maturity: 2020-2040. 

I tasted the 2010s twice from barrel, once in the summer just as the wines were about to be racked and then again during my early December visit. On both occasions the wines were stellar. Like virtually all of his colleagues, co-manager Aubert de Villaine was surprised by the level of the 2010s given all of the challenges of the growing season. I could repeat everything de Villaine told me, but there is no better source than the man himself, so readers who want to learn more about the 2010 harvest may want to take a look at my interview with de Villaine on www.erobertparker.com. Overall, I am very impressed with the 2010s with the exception of the Corton, which appears to be a notch or two below the 2009. The 2010 that most greatly exceeds its appellation and historical level of quality is the Echezeaux. I also tasted the 2010 Vosne-Romanee Cuvee Duvault-Blochet but the domaine had not yet decided if the wine would be released. I will report on the 2009s in our April issue.

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Wine Moments

Here you can see wine moments from tastingbook users. or to see wine moments from your world.

89p
 Juha Lihtonen, Sommelier (Finland)  tasted  Echézeaux 2010  ( Domaine de la Romanée-Conti )

"Reserved nose and dusty nose with gunflint. Some red fruit characters – cranberries, cherries, raspberries. The palate is still bit apart. On palate the purity of fruit, minerality and refined silky tannic structure copes with gently overpowering new oak and alcohol. Pretty wone that benefits definitely from at least 10 years of cellaring. "

3y 18d ago

92p
 Totte Steneby, Sommelier (Sweden)  tasted  Echézeaux 2010  ( Domaine de la Romanée-Conti )

"DRC Echezeaux 2010

Big, oaky nose filled with spice, mostly oak spice, clove and pepper, dark fruit and green, stalky notes in the background.
As big on the palate as the nose with a very concentrated core of dark fruit, sweet oak and green notes that is smooth on the mid-palate but is abrupted by the oak on the finish. This Echezeaux is long and impressive but dominated by oak at this moment. Lacks the fine tuned balance and elegance of a Grand Cru at this stage but I’m sure that it won’t even take a year for the fruit to consume the oak. At times though, the nose feels almost more Spanish with all it’s spices and oak.
Needs plenty of time to say the least. Potentially exceptional.
2030-2050
92p."

4y 6d ago

92p
 Jonas Sandberg, Sommelier (Sweden)  tasted  Echézeaux 2010  ( Domaine de la Romanée-Conti )

"Bright ruby red in color. Vivid and generous aromas of bright red fruits, rosehip, herbs, cherry blossom and just a touch of spice. Silky and exuberant palate instantly delivers a whirl of ripe cherries, raspberry, rose petals, spices and underlying oak. Smooth and lingering finish."

4y 8m ago

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