Échézeaux Grand Cru

Juicy red fruits of currants, strawberries, dark cherry, and exotic spices. The 100% whole cluster fermentation integrates nicely with the bright fruits. Great body and intensity, the tannins are more pronounced than most of the Premier crus. Charles makes no secret of being a disciple of Lalou BizeLeroy, leaving the vines' shoots to grow longer than usual, in tune with their natural vigour. “We don’t want to be traditional; we don’t want to be modern.” The estate is 14.5 hectares, all planted to Pinot Noir, spread over six villages and 15 terroir. In the cellar, the whole cluster fermentation, grapes are directly placed in the vat without crushing. Fermentation begins and is managed based on taste rather than a set recipe. Typically, the wine is pressed after 10-11 days without cold pre-soak or post-ferment maceration. ABV 13%