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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 93 pts. in 28 notes) - hiding notes with no text | | | Tasted by fcxj on 3/1/2024 & rated 92 points: Somewhat muted aromatics. Tart red fruit, no rusticity. (6520/12060) (333 views) | | | Tasted by rnellans on 2/16/2021 & rated 94 points: Last tasted 8 years ago. Double decanted. Similar notes now. Dark in color. Very aromatic from the get go. Stems, sou bois, spice. A very structured wine. Slightly lean. Still some tannins poking through. My only criticism would be that I would like to see a bit more fruit to balance out the tannin and acid...fruit is there but seems to be hiding a bit. More time?? (1970 views) | | | Tasted by nywine68 on 1/22/2020 flawed bottle: Echezeaux Extravaganza: Henri Jayer and DRC 1976-2007 (La Grenouille, New York): Slightly funky. Bottle was off. NR (2373 views) | | | Tasted by The Vines That Bind on 1/22/2017 & rated 93 points: Gorgeous aromatics. Huge florals. Some green stalks keep it quite young although there is development and maturity as well. Still a relatively robust red Burgundy but with very elegant nuances. Highly expressive showing and clearly a perfect bottle well stored. Didn't really take notes and just enjoyed with company. Terrific and easily worth the purchase of the list. (4218 views) | | | Tasted by FYC on 4/19/2016: Initially some rubbery scent and stems on the nose. Earth and some floral perfume with a touch of black pepper. Quite tannic. Decanted to try to open it up. The nose became more expressive but the palate shut down with time. (4602 views) | | | Tasted by dcwino on 1/29/2016 & rated 95 points: Barolo and Burgundy dinner - 79 Cristal, 89 & 93 DRC Ech, 05 RSV, 10 Rousseau CdB and etc. (The Grill Room at Capella Hotel Georgetown): Exotic and intoxicating nose displaying perfectly mature Burgundy nose, sous bois, Vosne spice, caramel, a hint of stem still that gave additional complexity and freshness and earth. Very precise and lean palate, medium acidity, still noticeable tannins that are not bothersome and seamless long finish that ended with Vosne spice. A great example of perfectly mature Burgundy. (5683 views) | | | Tasted by beatles on 1/23/2016 & rated 93 points: cp 50 (Gentofte): Richer, darker than the Ponsot, but still very vibrant and very much alive and kicking. The depth of the fruit is impressive … (3298 views) | | | Tasted by wineberg on 12/18/2015 & rated 93 points: DRC Holiday Party; 12/17/2015-12/18/2015 (Mintwood): This was the most closed in the lineup, probably should have double decanted at least! Nose and palate were both pretty shy at first, but opened up some over the evening and strutted its stuff, and its of course delightful to drink, but I'd probably keep these in the cellar and check back in a few years. (4084 views) | | | Tasted by Pikemeister123 on 9/29/2015 & rated 89 points: Tasted at Lutyens Restaurant, London. 75ml glass from open bottle preserved under nitrogen or similar. Surprised how youthful this was. Still a dark red and quite tannic. Crunchy red fruit, strong mineral flavours and some oak. Tastes well made but I have to confess that it was not as amazing as I hoped. For me, it lacked the seductiveness and sensuality of the red burgundies I have enjoyed the most, perhaps just because this has not really hit its optimum drinking window yet. (2150 views) | | | Tasted by johnh1001 on 7/4/2015 & rated 91 points: Much more closed than the last bottle. Not giving up much more even when we saved half the bottle for day 2. (2444 views) | | | Tasted by Burgundy Al on 2/27/2015 & rated 93 points: Second La Paulee Warmup Dinner (Ai Fiori - New York NY): Tasted in mini DRC Echezeaux vertical, all of which were opened ~45 minutes before serving with a quick double decant. Lots of red and black cherry with allspice and nutmeg throughout. Lots of acidity and tannins were harmoniously integrated. This was my favorite wine when first poured and for the next hour; it seemed to shorten and shut down slightly by the end of the evening. (2687 views) | | | Tasted by Lord Rayas on 11/23/2014 & rated 94 points: My MNSC (The Pawn): Decanted for half an hour. A little reticent to start with clear notes of stemminess. Becoming much riper and plummier after 15mins in glass. Enjoyable. (2633 views) | | | Tasted by Lilja on 9/1/2014 & rated 95 points: Fathers 60th Birthday; 8/31/2014-9/1/2014: Unfathomable how young and vibrant this is. I've had recent vintages from good burgundy producers with less life in them. Nose is deeply saturated and full. Light spiciness, black cherries, lots of herbs with coriander at the front. Earth, dirt, wet autumn leaves and some buttery oak aromas.
Incredible intensity and packed fruit, high acidity with distinct structure and tannins. Good balance, but will get even better. (3241 views) | | | Tasted by rnellans on 12/16/2012 & rated 95 points: Drunk at my 70th birthday in Burgundy. Dark. Spice, sous bois, soy. Big structured wine. Moderate acid on the finish. Just a baby and needs another 5-10 years. (3488 views) | | | Tasted by godx on 2/7/2012 & rated 93 points: WineFanatic Grand Cru Burgundy Offline (Vancouver, BC): Tasted blind – Medium red with some bricking, although slightly darker than the 98 Groffier. The nose here had some VA at first with sweet vinegar, stemmy notes with some spice and red fruits trying to poke through, but I figured the VA may blow off so I focused on the Groffier and came back to this 15-20 minutes later. The VA was still there, but starting to subside, so I kept swirling and gave it more time. Another 15min or so later, with most of the VA gone, this wine started to shine. Beautiful Asian spice, sweet and sour dark pinot fruit, floral and a little sous-bois emerged from the glass. On the palate this was weightier and rougher than the Groffier (but by no means rough or rugged, just more so than the silky Groffier) with dusty tannins, more pronounced acidity with rich pinot and earthy flavours. Based on all the Asian spice and the palate profile, I guessed Vosne. This needed a ton of air to really show its stuff and well-stored bottles like this one have a long life ahead of them. Outstanding. 93+ (4279 views) | | | Tasted by UTPK on 1/29/2012: Had it together with the 2007. The 1993 was very mature in the nose but had the same colour as 2007!! This one came directly from DRC's cellars and that together with the high tannins it had during its youh probably explains the youhful colour. Anyway, the nose had Gruyere, dried roses, a touch manure and broccoli. No primary aromas left. Very fresh on the palate with a long aftertaste (double as long as the 2007). (3618 views) | | | Tasted by Miceri on 1/28/2012 & rated 95 points: Nose of cheese and mushrooms; very smooth while lean and correct; nice long aftertaste (3238 views) | | | Tasted by rnellans on 2/21/2011 & rated 93 points: Vosne spice. Some herbal qualities. Dark fruits. Good acidity / balance. Nice length. Still needs more time. (3555 views) | | | Tasted by Burgundy Al on 9/23/2010: Magnum Madness (New York, NY): Magnum. Perfumed start. Lots of black fruit, spice and power. Still very young, absolutely gorgeous. (2648 views) | | | Tasted by rnellans on 2/13/2010 & rated 93 points: Dark ruby. After being in the decanter for an hour, the nose blossomed! Initially a bit 'stemmy' with green notes, however with air, that all dissipated. Huge aromas of asian spice, that exploded from the glass. Mesmerizing!! On the palate, the wine had considerable depth with plenty of fruit. There were still some dusty tannins on the finish, which were not noticeable at all with food. Nice acid on the back end...all in all, a very nice DRC and has shown considerable change since the last time I had it many years ago. No hurry at all in opening the next bottle...maybe 2-3 years. (3153 views) | | | Tasted by Silverswimmer on 8/12/2009 & rated 91 points: Blind at Noshers "wine with simple food" do.
Pale Burgundian robe with a hint of age.Bright restrained complex nose of spice,berries and farmyard.
Better on palate, a mix of spice and berry fruit,layer upon layer rich balance and very long considering this is not a classic year.
Look forward to the 1990 in a few years.
2nd WOTN (2886 views) | | | Tasted by Serge Birbrair on 5/17/2009: At Bern's dinner yesterday. - Totally opposite impression from Keith. One of the best Burgs I ever had and will gladly pop it over and over again. (2813 views) | | | Tasted by Keith Levenberg on 3/8/2008 & rated 89 points: This one's not closed but still has a slightly reticent personality, a pretty tune played with the practice pedal held down. A soft aroma of cinnamon and clove adds some seasoning to the red-fruited flavors that were much paler than I anticipated, showing toned muscle instead of youthful sweetness and structured with acid, not tannin - a spine that keeps everything tightly coiled and also contributes some bracing tartness as though just a smidge of verjus were stirred in. I think you have to be a '93 fan to grok this - and ideally you'd want to hold it a little while longer. (3222 views) | | | Tasted by noppakit s. on 2/15/2007 & rated 92 points: This is my 2nd time of testing this wine. IMO, it's pretty good wine but I really don't like the scent of Echezeaux, I confirm. It's too rough for me.
If anyone like this style of Burgundy, Echezeaux 1993 is really nice to try. I still have one bottle left, maybe I want to drink it again in next 5 years.
Drink it now - 2018 (3246 views) | | | Tasted by sergiozy on 11/12/2006 & rated 97 points: fabtastic the tanins almost resolved themselves
i wish i had more (3798 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (12/20/2008)
(Domaine de la Romanée-Conti Echézeaux Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Echézeaux Grand Cru Red) Subscribe to see review text. | By Allen Meadows
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NOTE: Scores and reviews are the property of Burghound. (manage subscription channels) |
| Domaine de la Romanée-ContiLe millésime 2012 (notes du domaine):
Certains millésimes connaissent des accouchements faciles : le vigneron intervient tranquillement et peu souvent, comme le fait l'équipage d'un voilier qui navigue par temps calme. Mais il n'est pas rare que le parcours vers la naissance du millésime s'apparente plutôt à la guerre, à une lutte de tous les instants pour garder le bateau à flot et arriver au but sans trop de dommages !
Ce fut le cas en 2012, qui restera un millésime unique - mais lequel ne l'est pas ! - dont se souviendront longtemps ceux qui étaient en première ligne dans les combats que nous a imposés la nature en mettant en avant ses meilleurs « soldats » : le mildiou et l'oïdium.
Le mois de mars fut pourtant très sec et quasi estival (22° de moyenne), ce qui entraina un débourrement plus précoce encore qu'en 2007, année de référence pour la précocité. Nous nous voyions vendanger en Août ! Mais de ce mois hors norme, ce qui aura finalement marqué nos mémoires, ce sont les coups de tonnerre du 26 mars, très exceptionnels pour la saison, mais prémonitoires de ce que les dieux réservaient à Nicolas Jacob, notre chef de culture, et à son équipe.
A partir d'avril, le changement est en effet radical : le froid (- 2° le 13 avril) et l'humidité s'installent. Résultat : impossible d'entrer dans les vignes pour labourer et l'herbe pousse follement, encouragée et entretenue par les pluies. Pour les mêmes raisons nous avons à surmonter les plus grandes difficultés pour les traitements : il faut guetter et profiter de la moindre fenêtre de temps sec pour apporter la protection nécessaire. Malgré une vigilance de tous les instants, le mildiou se manifeste et attaque même très fort, supprimant un pourcentage de la récolte difficile à évaluer, mais réel. L'oïdium, lui aussi, trouve des conditions de développement favorables. Et la grêle s'en mêle, frappant toute la Côte de Beaune et entre autres notre Montrachet le 30 juin.
La floraison commence vers le 9 juin, mais elle s'étire sur un mois à cause des conditions froides qui persistent. Il en découle une coulure importante.
Bilan de ces trois mois où il a plu un jour sur trois ! :
- une récolte d'ores et déjà réduite, suite à la coulure et au mildiou, et qui risque d'être hétérogène en maturité à cause de la floraison très étalée ;
- mais en même temps la coulure a créé un pourcentage intéressant de raisins millerands, ce qui est toujours facteur de bonne qualité ;
des vignes vigoureuses et en bonne santé ;
- et bien sûr l'année, d'exceptionnellement précoce, est devenue quasiment normale, la floraison laissant entrevoir des vendanges vers la fin septembre seulement.
Fin juin dernier épisode printanier « excentrique » : une canicule de quelques jours qui a pour résultat de griller les jeunes baies les plus exposées au soleil, diminuant encore la récolte et augurant d'un tri supplémentaire au moment de la vendange pour faire tomber les baies grillées.
En juillet la nature enfin s'assagit. Nous avons subi des pertes, mais l'ennemi « fait retraite ». Grâce à ces conditions plus clémentes, nous pouvons reprendre efficacement le travail du sol en effectuant dans certains cas trois passages de labour afin de libérer la vigne des herbes qui l'envahissaient. Nous effectuons les derniers traitements de précaution début août et...il ne nous reste plus pour la suite qu'à compter sur une météo qui se rapproche enfin des normales de saison.
C'est ce qui s'est finalement passé...
Le mois d'août a été chaud et beau avec une canicule et des orages autour du 15 août. Chaque fois, malgré le vent orienté souvent au Sud, le beau temps sec est revenu. La vigne ayant été largement abreuvée par le temps pluvieux qui avait précédé a nourri généreusement les raisins, la photosynthèse a été favorisée et la production de sucre a progressé très rapidement. A la veille des vendanges on avait :
- des grappes de petite taille présentant des raisins à peau très épaisse et un fortpourcentage de baies millerandées ;
- de la grillure sur la face exposée au soleil d'un nombre important de grappes, suite aux canicules, notamment celle de juin ;
sur certaines grappes, une ou deux baies n'ayant jamais « vér頻, c'est-à-dire restées vertes, qui seront rejetées lors du tri de la vendange ;
- botrytis inexistant.
En bref, une vendange très saine qui pouvait attendre une maturité complète. C'est ce que nous avons fait, prenant le risque, pour décider de la date des vendanges, d'aller bien au-delà des cent jours qui normalement séparent celles-ci de la mi-floraison de la vigne.
Nous avons finalement vendangé les raisins de Corton et de quelques jeunes vignes sur Vosne-Romanée à partir du vendredi 21 septembre avec une équipe réduite et nous avons commencé les « grandes » vendanges sur Vosne-Romanée le lundi 24 septembre. Le temps s'est malheureusement dégradé à partir de mardi et le mercredi 26, il a plu toute la journée ! Nous avons bien entendu arrêté totalement les vendanges ce jour-là et avons vécu dans l'angoisse, car on pouvait craindre de fortes attaques de botrytis le lendemain.
Mais deux phénomènes ont concouru avec une totale efficacité à préserver le raisin : d'une part les peaux des baies exceptionnellement épaisses et résistantes, et d'autre part une température froide, et même exagérément froide pour la saison ne permettant pas au botrytis de se développer. La vendange reste exceptionnellement saine. Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : celle-ci a consisté à faire tomber les baies grillés et également les quelques baies non « vérées », en d'autres termes le tri a été minime et le personnel à la table de tri a vu défiler une récolte qui, au point de vue sanitaire, est l'une des plus belles de ces dernières années. Le temps restant frais, les températures de rentrée de vendanges ont été excellentes, autour de 15°, ce qui a permis une macération de quelques jours avant un départ en fermentation lent et progressif.
Les fermentations durent maintenant depuis près de trois semaines sous le contrôle « amoureux » de Bernard Noblet et de ses cavistes. Les premiers tirages ont été effectués, notamment celui de la Romanée-Conti qu'étant donné son état de maturité nous avons vendangé la première. Les vins sont très prometteurs avec de belles robes et des arômes frais et délicats.
Il faut introduire dans ce rapport un chapitre à part pour le Montrachet, qui comme toute la Côte de Beaune, a été grêlé deux fois au cours de l'été. Là les raisins ont beaucoup souffert. Nous avons vendangé le vendredi 28 septembre, c'est-à-dire avant la fin de nos vendanges rouges. C'est une récolte abîmée par la grêle, le botrytis et l'oïdium que nous avons rentrée et qu'il a fallu trier de manière extrêmement sévère. Il en est résulté une toute petite récolte, la plus minime de ces dernières années. Nous comptons sur une excellente qualité, mais le rendement ne représente même pas la moitié de la normale.
Pour les vins rouges, les rendements tournent autour de 20hl/ha, ce qui est de 25% environ en dessous de la normale que nous situons à 25hl/ha. A titre de comparaison, les 2009 ont donné des rendements moyens de 30hl/ha.
Une récolte comme celle que nous venons de terminer nous fait prendre conscience encore plus s'il le fallait de l'importance du pari - et de la chance - dans la réussite ou l'échec face à un millésime. Répétant ce que je disais l'an dernier, il est capital d'attendre la maturité complète du raisin. Ce fut plus facile cette année avec une récolte parfaitement saine que l'an dernier où le botrytis était important. Mais, dans les deux cas, il fallait attendre la maturité complète et nous avons eu la chance que les conditions météorologiques soient devenues notre alliée en conservant un temps froid qui a permis aux raisins de passer, sans attaque de botrytis, à travers les pluies très importantes que nous avons connues le mercredi 26 septembre.
Il est certain que la perte de récolte consécutive aux attaques du mildiou et la grillure de certaines grappes a été importante, mais cette perte en quantité est aussi un facteur qui a favorisé la qualité, puisqu'il en est résulté un éclaircissage naturel qui, en diminuant le rendement, permet au raisin sain de mieux mûrir. Il est fort possible que nous n'aurions pas atteint de telles maturité et qualité s'il n'y avait pas eu ces pertes à supporter.
Voici les dates de vendanges pour chacun des crus :
Corton .......................... 21 septembre
Romanée-Conti ............. 22 septembre
Grands-Echezeaux ........ 22, 24 et 25 septembre
La Tâche ....................... 25 et 27 septembre
Richebourg .................... 27 et 28 septembre
Montrachet ................... 28 septembre
Romanée-St-Vivant ....... 28 et 29 septembre
Echezeaux ..................... 29 et 30 septembrePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoEchezeaux Grand CruEchezeaux includes 93 acres in Flagey-Echezeaux making it the second largest of all the Burgundian Grand Cru vineyards. More than 80 producers own parcel, including DRC. These wines are known to be light and incredibly refined. |
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