DRC Grands Échezeaux Grand Cru 2000

Grapes: 100% Pinot Noir

The grapes come exclusively from Grand Cru Échezeaux plots. Biodynamic agriculture, without herbicides or chemical fertilizers. With very low yields to maximize concentration and complexity. The harvest is carried out completely manually with a rigorous selection of the clusters. Complete destemming of the grapes, fermentation with native yeasts in wooden vats. Prolonged maceration to gently extract color, aromas and tannins. Remounting and bazuqueos carried out carefully to avoid excessive extraction. Aged in new French oak barrels for approximately 18 months. The barrels are manufactured specifically for the domain with selected woods. After aging, the wine is usually bottled without aggressive filtration to preserve its texture and aromatic complexity.

View:

Deep ruby color evolved towards garnet tones on the edge. Fine and elegant teardrop.

Nose:

Very complex and expressive. Aromas of ripe red fruit, floral notes of rose and violet. Touches of fine leather, blonde tobacco and fine woods perfectly integrated.

Mouth:

Silky and refined entry. Medium body, with great depth. With lively acidity that provides freshness despite its age. Very polished and velvety tannins. Flavor of delicate red fruit accompanied by tertiary notes of forest, mushrooms and spices. Excellent balance between power and elegance. With a long and persistent finish. Memories of candied cherry, truffle, oriental spices and earthy notes. Continuous evolution in the glass for more than an hour.

It is recommended to decant but very gently and briefly, only if there are abundant sediments or if the wine seems reduced when opened.

0-15 minutes: primary and floral aromas appear

30-60 minutes: it usually achieves a magnificent balance between fruit, spices and tertiary notes.

1-2 hours: many bottles show their maximum complexity.

+3 hours: some bottles may lose freshness and delicacy.

A large, Burgundy-type glass allows it to unfold all its aromatic complexity.

Ideal to accompany wood pigeon or roast pigeon, red partridge, duck magret, beef tenderloin with mushroom sauce or small game dishes. Cured pressed cheeses, especially Burgundy and old Comté.