This famous Côte de Nuits Grands Crus vineyard is located above the village of Flagey-Échezeaux, and is responsible for dividing the legendary vineyards of Vougeot and Vosne-Romanée. Founded by the monks of the Cîteaux Abbey in the 12th century, the name Échézeaux derives from “Chesaux”, a Gallo-Roman word translated as a group of dwellings, or a hamlet. At 40 hectares, the complex multi-strata composition of Échézeaux is comprised largely of bajocian marls with pebbles creating a vivid kaleidoscope of earthly colors, similar to that of Simone’s terroir in Clos Marey-Monge.
Varietal: Pinot Noir
Looking down the slopes at the famed Clos du Veugeot plot, this acclaimed Échézeaux Grand Cru is so powerful, so rich with flavor that your hand may struggle to grasp the curve of its full-bodiedness. Its confident bouquet bursts with violet, fresh cherry and rose when drunk young. Musk, leather, fur, mushroom, animal, spice, undergrowth and prune evolve in the bottle with age. On the palate, the eternal battle of balance between tannins and fully-rounded flavors is fought. This time, and with this wine, it’s always a tie. Perfectly balanced. Serving suggestion: allow five years for this wine to open up.
This year’s vintage captured the memory of 2014’s unusual, and unpredictable, weather. An unusually mild winter – the Asian fruit fly had made its unwelcome introduction – something we would all wish to forget. At the beginning of the season there was much promise. The three months of Spring were warm and dry, culminating in an early bud break and bloom at the start of June. However, by the end of the month, cooler and wetter weather reigned supreme. On June 28th, a hailstorm – similar to the devastation that struck in 2012 and 2013 – damaged several villages across the Côte de Beaune, including Pommard. Third year in a row. Summer was defined by wetter-than-average weather and cool temperatures. A few hot days in July helped the vines recover their ground, but worsening conditions took control again during the first two weeks of August. By mid-August the weather improved, with mostly dry and sunny conditions aiding the grapes to a steady and juicy maturation. In September, the sun remained a constant element and a northerly wind bolstered ideal conditions; the grapes reached optimal maturity come mid-September with most appellations hand-picked under sunny skies.
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