Domaine de la Romanée-Conti : Grands-Echezeaux Grand cru 2013

Tasting Characteristics and Notes for the Grands-Echezeaux Grand Cru 2013 Domaine de la Romanée-Conti

Tasting Notes

Appearance
This wine reveals a ruby red colour, both bright and translucent, with delicate garnet reflections at the rim of the glass.

Nose
Deep and vivid, the bouquet opens with aromas of fresh red fruits such as morello cherry and strawberry, intimately intertwined with notes of black fruits. With aeration, a fine mineral tension emerges, evoking crushed stone, alongside floral touches of faded rose and subtle nuances of undergrowth, damp earth and sweet spices.

Palate
Perfectly balanced, the palate offers a sappy texture supported by vibrant acidity. The tannins, fine yet firmly structured, accompany a remarkably long finish, marked by the return of fruit and minerality.

Food and Wine Pairing

This wine will pair beautifully with tender, gently cooked meats, such as roast poultry with a morel cream sauce, pigeon with root vegetables, or a veal fillet enhanced with a reduced jus.

Serving and Ageing

To fully appreciate this Grands-Echezeaux Grand Cru 2013, it is recommended to serve it between 16 and 18°C in large glasses, decanting for one to two hours while it is young. Built to stand the test of time, this wine will evolve magnificently and can be enjoyed until around 2040.

The Depth and Silkiness of a Burgundy Wine from Domaine de la Romanée-Conti

The Estate

The modern history of Domaine de la Romanée-Conti began in 1869 with the acquisition of historic plots by Jacques-Marie Duvault-Blochet. Located at the heart of Burgundy, this estate of around 30 hectares is today co-managed by Perrine Fenal and Bertrand de Villaine. A pioneer in environmentally responsible practices, the estate is renowned worldwide for its exacting viticulture and its commitment to conveying the purity of its terroirs through wines of remarkable precision.

The Vineyard

The Grands-Echezeaux climat covers just over 3.5 hectares in the commune of Flagey-Échézeaux. East-facing, the vines benefit from consistent sunshine and thrive on limestone and marl soils with excellent natural drainage. The estate practises rigorous massale selection of small-berried vines, along with meticulous soil work, including ploughing by horse, in order to preserve the vitality of this terroir.

The Vintage

2013 demanded close attention in the vineyards. Following a cool, wet spring that caused coulure and millerandage, summer was slow to arrive. A milder autumn allowed growers to wait until early October to begin the harvest. These weather conditions resulted in naturally low yields, producing concentrated berries with a lovely freshness.

Winemaking and Ageing

The winemaking process for the Grands-Echezeaux Grand Cru 2013 is intentionally minimalist, allowing its origin to shine through. It includes a high proportion of whole-cluster fruit, exceeding 60%. Fermentation takes place in open wooden vats using indigenous yeasts, with gentle punching down of the cap. The wine is then aged for 16 to 20 months in entirely new oak barrels, before being bottled without fining and with only very light filtration.

Grape Variety

100% Pinot Noir