0 immediate, 16 marketplace
Average critic rating : 90.0 points
The 2013 Echézeaux Grand Cru, matured in 35% new oak, has an inward-looking bouquet with introspective black fruit laced with forest floor/sous-bois scents. The palate is medium-bodied with grainy tannins, quite spicy in the mouth with good grip, a more masculine Echézeaux with cracked black pepper toward the assertive finish. ||“It is the first vintage in 24 years where I was surprised,” David Duband told me up in the tasting room at his winery in the village of Chevenne, “the maturity was very complicated. The spring was very difficult, but July and August were very fine and that continued into September. I started the picking with a small team in order to pick the parcels where there was some rot, then from 5 October the larger team came in, finishing on 15 October in the Hauts Côtes de Nuits. We cropped at 30-35 hectoliters per hectare and of course, we had to chaptalize in 2013. There was good phenolic ripeness at low sugar levels. I vinified with a lot of whole bunch. The stems have a lot of potassium and so they decrease the acidity, therefore the grand crus contain around 80% whole bunch. The malolactics finished between January and May and the wines will be bottled from February until April next year.” I have enjoyed David’s wines for many years. I think that in 2013, they did bear the bruises of a challenging vintage and intuition tells me that perhaps the level of whole-bunch fruit may have been a little excessive. On several occasions I found myself seeking my fruit intensity, the wines balanced by lacking matière. I am sure he will come back strongly next year with the 2014s. At present, I feel the 2013s serve as a stopgap between his excellent 2012s and what will follow. eRobertParker.com.December, 2014
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