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Echezeaux "En Orveaux" Grand Cru

Echezeaux "En Orveaux" Grand Cru

  • The vintage
    • The weather conditions in 2015 were outstanding and the vintage is characterised by its rich and very distinctive style. Excellent ageing potential.

  • Appellation
    description
    • Introduction

      The first records of Echezeaux date back to the end of the 13th century. The monks from the abbey of Citeaux were aware of the outstanding quality of this terroir and its wines and had traded certain parcels in order to acquire land in Echezeaux. Our parcel lies in one of the appellation's sub-climats: "En Orveaux" lies on a slope close to the Chambolle-Musigny 1er Cru "La Combe d'Orveau".

    • Exposure

      South

    • Soils

      Shallow soils on a slope

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      0 ha 83 a 35 ca [2,06 Acres]

    • Characteristics of our plot

      Years of plantation

      1950, 1956, 1985

  • Winemaking
    • Winemaking

      The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are pumped over daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 16-18 months in French oak barrels (60% new oak and 40% one-wine barrels) which have been selected for their fine grain and moderate toast. The wines are left to age in our hygrometry-controlled cellars at consistent, natural temperatures.

  • Tasting
    • Tasting

      Clear ruby hue and an enticing nose offering fruity and toasty notes. The palate is smooth and fruity with silky tannins and a long, lingering finish. This grand cru offer a firm, well-balanced structure and excellent ageing potential.

    • Serve with

      Fillet steak with Roquefort sauce, wild boar stew, grilled sirloin steak

    • Serve at

      16°C

    • Ageing potential

      10 to 25 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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