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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 31 notes) - hiding notes with no text | | | Tasted by lozatron on 11/21/2023: Davy's Strange Magnum Attractor (Hawksmoor Guildhall): Served from magnum. Compared to its younger brother, a little muted - I suspect I did not give this the attention it deserved. (470 views) | | | Tasted by ricard on 11/20/2023 & rated 94 points: [From magnum.] Surprisingly fat and rich. Or perhaps not - I've often read that these wines can be denser and darker than we tend to expect from Burgundy. I even felt that there are notes reminiscent of Sangiovese - aromas of chocolate and moist pipe tobacco. Texturally this wine is velvety and caressing. Hugely satisfying and only really just beginning to show its age. Another 20 years of pleasure here easily. (490 views) | | | Tasted by Philippe_C on 10/21/2023 & rated 96 points: Nez de cerise très mûre, sandalwood, très léger poivron mûr... En bouche, tannins complètement fondus, très fruité, cerise presque confiturée, délicieux!! (409 views) | | | Tasted by Burgnick on 3/28/2023 & rated 89 points: Like many Dujac Echezeaux, it is underwhelming without the Dujac signature. In fact, the palate shows more earthy tone than what one would prefer. (957 views) | | | Tasted by fussyeater on 12/15/2022: The First Christmas of New England @ Christmas WIMPS (La Trompette, London W4): Darker red in colour showing evolution as one would expect. Really sensual nose showing forest floor and wild berry notes. Light to medium bodied with gentle tannins and wave after wave of delicious red fruit delivered with plenty of freshness. Not the most complex yet very complete and just perfect with fine cuisine. For those lucky enough to own bottles, I would suggest drinking sooner rather than later, although it is arguably a half decade away from being fully resolved. Thank you to the generous fellow diner who brought this. (868 views) | | | Tasted by Vinumming & Ahhing on 12/15/2022 & rated 95 points: The First Christmas of New England @ Christmas WIMPS 2022 (La Trompette, Chiswick): Wow, such a profound wine. Layers and layers of rich red fruits with a little toffee apple sweetness at the margins. Later some brazier roasted chestnuts and smokiness. Palate is bright with precise and spicy red fruits and such class. It balances power and elegance beautifully. What a treat. (982 views) | | | Tasted by tinybubbles on 7/16/2021 & rated 93 points: Lovely if straightforward aromatics, dominated by floral and fruit notes with hints of spice. Clean and cool palate, with somewhat less depth than the '02 (1474 views) | | | Tasted by Keith Levenberg on 5/1/2021 & rated 94 points: I hadn't remembered having this before but this bottle is a totally different wine from my note of 11 years ago. This time the freshness of fruit in it knocked my socks off - it's been years since I've had a 2001 so vividly ripe with that bright, ruby red fruit; they didn't even have fruit this nice on release. More stony than spicy, it still has that solid Dujac structure and some tannic grit that suggests another few years to mellow might be to its benefit, but regardless this was easily the finest wine on the table among a bunch of mighty fine bottles tonight. (3205 views) | | | Tasted by The Vines That Bind on 12/18/2020 & rated 93 points: 90-minute decant and very pleased eight off the first pour. Not as unapologetically whole cluster as you expect (hope for?) out of Dujac, although still built in that style. Soily, earthy, and surprisingly meaty and bloody, although also shockingly floral and elegant. Complex and detailed with coffee notes in the cool concentrated black and red berry. Powerful with some unresolved tannin. Really happy with that, sad it was my only one but glad the new blind group got to share it. Wouldn't hesitate to buy again. (1449 views) | | | Tasted by Burgnick on 8/2/2020 & rated 92 points: The host decanted the bottle before serving which is wise. Herbs, stems, wild berries and dried flowers. Good sweetness on the palate but slightly simple and straightforward for a grand cru Dujac. Still very good but the 01 CSD and CDLR are much better. (1590 views) | | | Tasted by fcxj on 3/13/2020 & rated 92 points: Tasty just not at level of Morey GCs. (1652 views) | | | Tasted by rlove on 11/17/2018 & rated 93 points: A quite pretty nose of red berry and dried herb alongside a base of oak and minerals. Red fruit, earth, and savory herbs on the palate. There's a nice underlying tension to the 2001 Echezeaux with killer acidity and soft, ripe tannins. This could use more oomph and breadth on the palate but otherwise is a stellar wine. Drink now through 2030. (1642 views) | | | Tasted by tinybubbles on 10/18/2016 & rated 92 points: Better nose than palate at this point, showing dark cherry, fresh mulch, dark spices, dry leaves, and rosehips. Stems show on the palate and the tannins still require time. Palate needs more development to be viscerally enjoyable (2670 views) | | | Tasted by tinybubbles on 10/7/2016 & rated 92 points: Rich purple fruit and berries, light spice, and subtle earth tones but this has not yet developed real secondaries. The sweet dark fruit comes to the fore on the palate and largely crowds out everything else. Svelte but still straightforward. 92+ (2499 views) | | | Tasted by Burgundy63 on 5/24/2015 & rated 93 points: Perfectly balanced and drinking beautifully, and still alive with fruit - Dujac at his best remaining (3305 views) | | | Tasted by Paul S on 5/20/2015 & rated 91 points: 2001 Vosne-Romanée Grand Cru Dinner (Imperial Treasure Teochew, Takashimaya): Disappointing – I have always felt that Dujac’s Echezeaux was one of their weakest Grand Crus, and this bottle showed just why. It did have a lovely nose, with lush, deep, almost liquered wafts of sweet black cherries and wild berries packed together with shades of damp earth and brambly herbs, spice and wilting flowers – at once sweet and masculine, that was a real beauty of a bouquet. Unfortunately, the palate was a bit of a shock after that. Reserved, almost austere at points, it showed a flush of jammy dark berry fruit on the attack that quickly leaned out into brambly, herby midpalate and a slightly truncated finish of warm woody spice. This needed food to bring out its more pleasing, fruitier characteristics, but even then it never showed all that well. There was certainly some quality here – it had a clean clarity to it, the tannins were fine and the balance was just about perfect, but it was just not giving much in the way of charm. I would give this a few more years and hope it improves. It was rather anonymous on the night. (4510 views) | | | Tasted by FYC on 5/29/2014: Dark fruit, spice, rich palate, that Dujac perfume. This is good but I suspect will be a stunner in 5-10 years. (3415 views) | | | Tasted by tooch on 5/28/2014 & rated 94 points: Dinner in LA (b.o.s - Los Angeles, CA): this needed time. Thank god for matt’s amazing decanter (you NEED to see it). After about 90 minutes in the decanter, the dark berries and spice notes really built up and fleshed out. The palate had this awesome grip to it, too…a real presence. Loved how the spice notes built up with time…I can only imagine how wonderful this will become with patience. (3794 views) | | | Tasted by rnellans on 11/14/2013 flawed bottle: Corked (2726 views) | | | Tasted by Burgundy Al on 5/16/2013 & rated 93 points: Maison Champy Dinner (Sepia - Chicago IL): Very alluring aromatic start with lots of red fruit, floral notes and lots of baking spice. Identical flavors on palate, lots of red cherry and raspberry, with great spice, great mineral elements and impressive energy. At its peak now. Thanks, Winefool! (3339 views) | | | Tasted by Jeremy Holmes on 2/18/2013: Deeply pitched, youthful and quite sexy. It had some musk and meat coupled with sweet cherry fruits and dried flowers. It had a textural palate that fanned out on the finish and was bright and sappy. (2594 views) | | | Tasted by BradE on 8/10/2012: A very good if not great Dujac Eche. I liked it a lot, and while its not like the rock star 99 from Dujac, I would drink this any night with pleasure. (2406 views) | | | Tasted by Dave Dalluge on 8/8/2012 & rated 93 points: Mostly Burgs at Heidi's: Dark red color. Reserved aromatics, showing mainly dark fruit and spice. Great on the palate with a big whallop of dark fruit flavors that coats the palate. This is built along the lines of the Roumier Bonnes Mares, showing plenty of structure which promises a long life. Well balanced and a delight to drink. Maybe a bit of a step down relative to the other wines consumed, but still a real winner. (2949 views) | | | Tasted by AndrewSGHall on 5/13/2012: Turned from very Dujac to very Ech with a Dujac interpretation. Very much enjoyed it. (2136 views) | | | Tasted by sehill on 6/12/2011 & rated 82 points: Opened and poured, this did not show up to expectations. The aromatics show a diluted cherry and green stem component that at times dominate the spice and earth notes. The color is a maturing medium ruby that seems correct for the wines age. The medium bodied palate shows decent balance that at times becomes disjointed. The wines provides a medium length finish. Based on this bottle, this is past its peak. (2304 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By James Suckling
JamesSuckling.com (6/12/2016)
(Domaine Dujac Echézeaux Grand Cru Burgundy, France) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2015, Issue #55, In the Bottle Red Burgundy Vintage Report
(Echézeaux- Domaine Dujac) Login and sign up and see review text. | By Allen Meadows
Burghound (11/1/2011)
(Domaine Dujac Echézeaux Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, 2001 Red Burgundy in the Bottle (March 2004)
(Echézeaux- Domaine Dujac) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2004, Issue #13
(Domaine Dujac Echézeaux Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2003, IWC Issue #107
(Domaine Dujac Echezeaux) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2003, Issue #9
(Domaine Dujac Echézeaux Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, Domaine Dujac: Morey St. Denis’ Greatest Domaine (2003)
(Echézeaux- Domaine Dujac) Login and sign up and see review text. | By Allen Meadows
Burghound
(Domaine Dujac Echézeaux Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JamesSuckling.com and View From the Cellar and Burghound and Vinous. (manage subscription channels) |
| Domaine Dujac Producer website
In 1967, he seized the opportunity to purchase the Domaine Graillet and renamed it Domaine Dujac. Trying to blend what he admired in traditional winemaking with modern techniques, Jacques went on to refine a style of his own. Although the first vintage made at Dujac (1968) is the worst known in the last forty years, the following vintage more than made up for this difficult start (1969 remains one of the most superb vintages made at Dujac).Pinot 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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