Very good deep red. Cassis, mint, licorice and herbs on the nose; with aeration a perfumed cherry candy note emerged. Offers less sheer size than the Echezeaux Vieilles Vignes but lovely restrained, juicy sweetness and greater class. More backward today, showing its very firm structure on the back half. Firm, fairly tannic finish. Quite stylish for a wine from this producer. The yield here was just 26 hectoliters per hectare, says Mongeard, compared to 35 in '96. Like the '95 Richebourg, this wine did not require chaptalization. (ST) 91+
There is a distinct touch of animale (not brett) to the overtly spicy, floral and earthy nose that is now full-on secondary and even flirts with sous bois. There is fine richness to the concentrated, powerful and notably rich flavors that possess excellent volume, muscle and intensity while offering excellent depth on the moderately rustic and drying finish. Like its 1996 counterpart, the balance isn't perfect but the depth, richness, concentration and power are such that this is hardly without interest. I would be inclined to drink this up over the next decade as the dryness risks becoming more pronounced with extended age.
Mongeard-Mugneret's medium ruby-colored Echezeaux reveals, with coaxing, an elegant, floral nose and a silky-textured, feminine palate bursting with cherries and strawberries. Well-crafted, harmonious and possessing excellent structure, it lacks, however, the complexity of a great Grand Cru. This note is the result of tastings I did in Burgundy between January 7 and January 29. The wine was tasted from cask, not bottle. Pinot Noir, a fragile varietal, reacts poorly to fining, filtration, and careless bottling techniques, I recommend caution when considering buying a red burgundy based on cask samples. I called it as I tasted it, and hope the bottled wine reflects the quality of the samples I was provided. (PR)
Traditional in style, round and fleshy, with a tomato-like element along with the blackberry flavors. It's spicy and lively in the mouth, with a firm, slightly astringent finish. (PM)
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