Echezeaux Grand Cru

Terroir

Clay-limestone soil, with a clayey tendency. Neighbors of Domaine de La Romanée Conti.

Winemaking and Aging

Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 18 days in temperatures' control vats, with punching of the cap. Aging is 100 % made in oak barrels with 90 % of new barrels during 18 month. Malolactic fermentation is 100 % realized. Wine is bottled in Traditional Burgundy bottles. The cork is marked with the estate's name and the vintage. Robert Vernizeau is the winemaker at Domaine des Perdrix for 16 years.

Tasting notes

The Echezeaux Grand Cru 2009 has a beautiful dark red colour with purplish glints.
Powerful nose with woody and spicy notes, developping aromas of dark fruits, dry grass and menthol.
In the mouth, the wine has liquorice, menthol and dark fruits notes. Tanins are riped and silky.
Persistent and powerful wine.

Food and wine pairings

L'Echezeaux Grand Cru 2009 should be served at 13-14°C. It will perfectly match with game birds and refined cheese like "Epoisses" or "Chambertin".

Service and cellaring

L'Echezeaux Grand Cru 2009 du Domaine des Perdrix can be served at 13-14° C or kept in cellar between 8 to 10 years.