Echézeaux, Grand Cru, 2007

  Domaine Millot

Echézeaux, Grand Cru

Contains Sulphites.

About Domaine Millot

Jean-Marc Millot started bottling his own wine from the 1997 vintage, and has gradually established himself as a source of extremely fine red Burgundy. Today he is making better wine than ever before. Grapes are all de-stalked and extractions are extremely gentle; the aim is to produce pure, fine Pinot of subtlety and precision, not big blockbusters. Ageing is largely in a quarter new oak barrels, except the Grands Echézeaux which is aged entirely in new oak. One of the best value sources of red Burgundy there is.

Appellation: Echézeaux

Grand cru of the Flagey-Échezeaux village in the Côte de Nuits, producing red wines. Premier Cru vineyards in the commune of Flagey-Échezeaux are sold under the name of neighbour Vosne-Romanée, however the majority of the village's vineyard area is divided between two Grands Crus Échezeaux and Grands Échezeaux. The former is the larger of the two, comprising 37.6 ha accross 11 lieux dits or single named plots, so rather like Clos de Vougeot quality and style can vary according to the producer (of which there are 80) and depending on where the vines are. The soils range from poor and stony to heavy and clay-dominated. The wines can be very good and at their best display true Grands Crus power, stylistically they are often very ripe rich examples of Burgundy that age well. The appellation no doubt owes alot to the late Henri Jayer whose outstanding bottlings showed the heights Échezeaux can reach. The Jayer vines are now mainpulated by Henri's nephew, Emmanuel Rouget.

Grape Type: Pinot Noir

Pinot Noir is the classic grape of red burgundy, whose greatest wines are concentrated in the east and south-east-facing clay/limestone hills of Burgundy's Côte d'Or. A notoriously temperamental variety, Pinot Noir has proved difficult to grow in certain climates and soils and will not tolerate over-cropping. The best examples have wonderfully expressive aromas and thrillingly pure bitter sweet red forest fruit and cherry flavours, developing truffle and game overtones with age. Outside of Burgundy, Pinot Noir has had great success in New Zealand, California’s Carneros, Oregon and the more marginal, cooler districts in Australia. Along with Chardonnay and Pinot Meunier, Pinot Noir is also one of the major components of Champagne.