Domaine Jacques Prieur Echezeaux Grand Cru 2019
SKU
JPBR201912 UCAU
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Juicy fruitiness, enhanced by spicy-peppery crispy notes. Nice fresh tannins, sapid on the mouth finish. Wine about tension and energy.
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One of the most highly rated wines in Echezeaux.
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One bottle available.
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1 or more bottles$1,320.00
Editors notes
From a 0.36 hectare plot in the “Champs Traversins”, in the heart of historic Echézeaux. It’s a north-south planting just outside the Combe d’Orveau. Brown soil, not particularly thick. Pebbles on the surface, very fine and sandy/siliceous. Nice micro-climate, very airy, fresh, healthy with a small stream of fresh air. The grapes were harvested by hand then sorted and totally destemmed. Fermentation lasted 21 days at a controlled temperature in wooden vats. Plunged twice daily during the active phase of alcoholic fermentation. 21 months’ ageing in oak.
Details
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Wine Type
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Variety
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Brand
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Apple
- Lemon
- Nectarine
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Palate
- Apple
- Cream
- Peach
Food Pairings
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Cheese -
Fish -
Poultry
Critic Scores & reviews
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Allen Meadows
94"A slightly fresher nose also reflects a mentholated top note on the wonderfully spicy aromas of sandalwood and dark berry liqueur. The caressing, velvety and highly seductive flavours are rich to the point of opulent while exhibiting firm tannins on the dusty and sappy finale. This is clearly built to reward extended cellaring yet it's not so imposing that it couldn't be approached after 5 or so years."
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Locations
France
Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
Burgundy
Burgundy is undoubtedly the home of the finest Pinot Noir and Chardonnays in the world, where vineyards, or Domaines have been producing wines for over 2000 years. Burgundy is located in the North-east of France, an hours drive from Lyon and 2 hours from Paris. With over 100 appellations, or sub-regions (more than any other wine region) Burgundy is known for being the most terroir-oriented region in the World. The finest red wines of Burgundy are found in the Côte d'Or, a string of villages including Côte de Nuits, Gevrey-Chambertin, Morey St Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée and Nuits-St Georges.
There are flavours present in great Burgundys that are the envy of Pinot Noir producers worldwide. The elusive peacocks tail finish that goes on and on, and the pretty-elegance backed by Burgundy muscle is the goal of winemakers around the globe. The main levels in the Burgundy classifications, in descending order of quality, are: Grand crus, Premier crus, village appellations, and finally regional appellations. For the Chablis wines, a similar hierarchy of Grand Cru, Premier Cru and Village wines is used, plus Petit Chablis as a level below Village Chablis.
Echezeaux
Échezeaux is an Appellation d'origine contrôlée (AOC) and Grand Cru vineyard for exclusively red wine in the Côte de Nuits subregion of Burgundy, with Pinot Noir as the primary grape variety. It received its AOC status in 1937. Dark-ruby-coloured Échezeaux wines boast aromas of rose, violet, cherry, prune, spice, and undergrowth when young, developing notes of musk, mushroom, and leather with age. On the palate, expect supple tannins and powerful flavours.
About the brand Jacques Prieur
Since 1868, Domaine Jacques Prieur has created one of the rarest mosaics of terroirs in Burgundy. Today it’s probably the only estate with vineyards on the greatest appellations both of Côte de Beaune and Côte de Nuits, including Chambertin, Musigny, Clos Vougeot, Echézeaux, Corton, Meursault and Montrachet. This amazing collection is completed by other prestigious appellations and three clos monopole sites. Several of these phenomenal parcels of vines were snapped up at the turn of the 20th century by Jacques' great uncle. Current custodians, the Labruyère family of southern Burgundy, became involved in 1988. The domaine, which switched to 100% organic viticulture in 2000, is nowadays run by Edouard Labruyère alongside the heirs of the Prieur family. The warm and acutely intelligent Nadine Gublin serves as oenologist, a position she has held since 1990. Steeped in tradition and armed with a quality-at-all-costs philosophy, the lofty standards of this great domaine keep on climbing.
Nadine has been oenologist at the Labruyère family's Burgundy estate Domaine Jacques Prieur's since 1990. She has been technical manager there since 2009, when she also took the same role at Domaine Labruyère in Moulin-à-Vent. Well-known among fine wine enthusiasts for many years, in 1998 she was name Best French Winemaker by the highly respected Revue du Vin de France. She is an advocate of sustained farming, precise winemaking and optimal ripeness.
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