
Domaine Dujac Echezeaux Grand Cru
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- Avg Price (ex-tax)
- $ 994 / 750ml
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4.5 from 84 User Ratings
- 166 Critic Reviews
- Style Red - Savory and Classic
- Grape Variety Pinot Noir
- Food Pairing Duck, Goose and Game Birds
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Many critics score this Echezeaux wine highly.
Vineyard notes: "The Grand Cru of Les Échezeaux lies to the west and southwest of the Clos de Vougeot, at the mouth of the Combe d'Orveau valley, where the slope is steep (6.5%). The plot ranges in altitude from 277 to 281 meters. The lieu-dit faces southeast. The reddish-brown soil is 40 to 50 cm thick, with light-colored limestone fragments and chert nodules (chailles). The substratum underlying Les Échezeaux is very probably composed of Premeaux limestone."
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Get PROHighlights
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- A couple of awards have been won by this wine in competition: This wine has won the Guide Hachette des Vins 1 star award for the 2000 vintage and the 1999 vintage.
- Many critics score this Echezeaux wine highly.
- One of the most expensive Red wines from Echezeaux (top 20%). Over the past year the wine has become more affordable.
Details
- Classification
- Grand Cru
- Alcohol ABV
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13.7%
- Sweetness
-
Dry
- Maturation
-
Oaked
- Oak Type
-
French
- Ownership
-
Jacques Seysses
- Closure Type
-
Cork
- Vineyard Notes
-
The Grand Cru of Les Échezeaux lies to the west and southwest of the Clos de Vougeot, at the mouth of the Combe d'Orveau valley, where the slope is steep (6.5%). The plot ranges in altitude from 277 to 281 meters. The lieu-dit faces southeast. The reddish-brown soil is 40 to 50 cm thick, with light-colored limestone fragments and chert nodules (chailles). The substratum underlying Les Échezeaux is very probably composed of Premeaux limestone.
Read more
- Winemaking
-
Our grapes are vinified with little or no destemming, depending on the nature of the vintage. Only indigenous yeasts are used to preserve the authentic origin of the wines. Fermentation lasts about two weeks with some light punching down at the start, then pumping over for a smoother extraction towards the end of fermentation. The main concern is the balance between firmness and suppleness for the tannins. After being lightly pressed in a pneumatic press, the wines are transferred to the cellar by gravity.
Read more
- Ageing
-
The wines will spend 14 to 18 months in oak barrels. We buy the wood two years in advance to guarantee sufficient drying time for the quality of our barrels. Elevage plays a key role in refining the tannins, which is why we use a significant proportion of new wood.
Read more
Awards
(2)Suggested Dishes to Pair With This Wine
- Oeufs en meurette Starter Course
- Contains: poached egg, red wine, bacon
- French
- Grouse roast Main Course
- With game chips, bread sauce and redcurrant jelly
- Western
- Chicken poached Main Course
- With wild mushrooms
- Western
- Comté Cheese Course
- French
Details
- Classification
- Grand Cru
- Alcohol ABV
-
13.7%
- Sweetness
-
Dry
- Maturation
-
Oaked
- Oak Type
-
French
- Ownership
-
Jacques Seysses
- Closure Type
-
Cork
- Vineyard Notes
-
The Grand Cru of Les Échezeaux lies to the west and southwest of the Clos de Vougeot, at the mouth of the Combe d'Orveau valley, where the slope is steep (6.5%). The plot ranges in altitude from 277 to 281 meters. The lieu-dit faces southeast. The reddish-brown soil is 40 to 50 cm thick, with light-colored limestone fragments and chert nodules (chailles). The substratum underlying Les Échezeaux is very probably composed of Premeaux limestone.
Read more
- Winemaking
-
Our grapes are vinified with little or no destemming, depending on the nature of the vintage. Only indigenous yeasts are used to preserve the authentic origin of the wines. Fermentation lasts about two weeks with some light punching down at the start, then pumping over for a smoother extraction towards the end of fermentation. The main concern is the balance between firmness and suppleness for the tannins. After being lightly pressed in a pneumatic press, the wines are transferred to the cellar by gravity.
Read more
- Ageing
-
The wines will spend 14 to 18 months in oak barrels. We buy the wood two years in advance to guarantee sufficient drying time for the quality of our barrels. Elevage plays a key role in refining the tannins, which is why we use a significant proportion of new wood.
Read more
Awards
(2)Related News
(1)Rare Wines Create Bidding "Frenzy" at Hong Kong Auction
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(166)User Ratings
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