Echezeaux Grand Cru

Terroir

Clay-limestone soil, with a clayey tendency. Our plot is located in the part named "Echezeaux du dessus", the best quality plots in the Appellation.

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 (90% new oak) during 16 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

Beautiful ruby colour with dark purple hints.
The nose is really powerful, fresh, fine and delicate.
On the palate, the wine develops some fresh and red fruits aromas Tannins are delicate and elegant with a beautiful aromatic persistence.

Food and wine pairings

The Echezeaux 2011 is perfect with game birds and refined cheese like Epoisses or Chambertin.

Service and cellaring

It can be served at 13-14° C or kept in cellar between 8 to 10 years.