2015 | Georges Noëllat | Echezeaux (Magnum)

The palate is medium-bodied with a sweet candied opening: kirsch, cranberry and citrus fruit lending this an effervescent personality, veins of blood orange defining the poised and nuanced finish.

Reviews:

• Wine Advocate: The 2015 Echézeaux Grand Cru is matured entirely entirely in new oak and contains 30% whole bunch fruit this year. It has a fragrant bouquet with ample wild strawberry, ripe (over-ripe?) Satsumas, undergrowth and subtle black truffle aromas. This is a very complex aromatic profile. The palate is medium-bodied with a sweet candied opening: kirsch, cranberry and citrus fruit lending this an effervescent personality, veins of blood orange defining the poised and nuanced finish. This is a beautifully crafted Echézeaux.

• Janics Robinson: Bright cherry red. Rich on the nose. Really winning and broad. So delicious and well balanced it’s tempting to drink this now. Glacé-cherry fruit. It’s only the insistence of a great whack of fine tannins on the end that reminds one that this is a young wine! Glamour incarnate. Crunchy finish. Very long.

Producer Information

Georges Noëllat is a Burgundian domaine based in Vosne-Romanée, known for its elegant Pinot Noir wines. The estate was taken over from George’s wife by her 20 year-old grandson Maxime Scheurlin, who debuted with the excellent 2010 vintage. Until then much of the domaine's production was sold in bulk to négociant firms Louis Jadot and Joseph Drouhin. Today, the domaine owns roughly ten hectares (25 acres) of vineyard across Vosne and the neighboring/nearby communes, including Nuits-Saint-Georges and Morey-Saint-Denis, as well as Gevrey-Chambertin and down to Beaune's Clos de la Mignotte monopole (part of the wider La Mignotte Premier Cru). The domaine also sources another ten hectares through purchases and rental/leasing agreements. The domaine remains best-known, however, for its highly-prized holdings in Vosne, including parcels in the Echezaux and Grands Echezaux grand crus. Grapes are harvested by hand, usually de-stemmed and cool-macerated before fermentation with native yeasts. Punchdowns are rare and gentle. Between 30 and 100 percent new oak is used, depending on the appellation and vintage. Aging lasts 14 to 20 months, and wines are usually bottled generally without fining or filtration.

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