Location and Terroir
Échezeaux is a Grand Cru appellation of the Côte de Nuits in Burgundy. The official producing commune is Flagey-Échezeaux. The vineyard lies between Vougeot and Vosne-Romanée, above the village of Flagey-Échezeaux, and separates the Clos de Vougeot from the Premier Cru holdings of Vosne-Romanée. The appellation comprises several climats, including Échezeaux du Dessus, En Orveaux, Les Beaux Monts Bas, Les Champs Traversins, Les Cruots or Vignes Blanches, Les Loächausses, Les Poulaillères, Les Quartiers de Nuits, Les Rouges du Bas and Les Treux.
The plots are located on the lower slope and at the foot of the hillside at the outlet of an incised combe at around 260 to 300 metres above sea level. They are oriented to the east, respectively towards the rising sun, and lie on gently sloping ground above the plain. The geological setting of the Middle Jurassic is characterised by Bajocian marls and limestone. The shallow, lime- and clay-rich soils contain, among other things, gravel, small stones, red silt or alluvial deposits, yellowish marls and calcareous materials. Iron oxides give them a characteristic red colouring, while the limestone subsoil ensures drainage.
Climate and Viticulture
The area has a temperate oceanic climate with continental and southern influences. Annual rainfall is around 750 millimetres, and the average annual temperature is about 10.5 degrees Celsius. The heights of the Morvan and the Burgundy plateaus protect the Côte de Nuits from the prevailing winds.
The main grape variety is Pinot Noir. Chardonnay B, Pinot Blanc B and Pinot Gris G are permitted as a mixed blending component and together are limited to 15 per cent per plot. At least 9,000 vines per hectare are required. Short training and a simple Guyot pruning system are allowed, with at most eight fruit-bearing eyes per vine; irrigation is prohibited. Yields are 42 hectolitres per hectare, with the threshold set at 49 hectolitres.
Wine Style and Ageing
Échezeaux is produced exclusively as a red wine. The colour ranges from ruby red to darker magenta or purple tones. Described aromas include red fruit, rose, violets, spices, undergrowth and dried plum. As ripeness increases, notes of musk, leather, fur and mushrooms may also appear. The wines have supple tannins, a rounded mouthfeel, a dense texture and a close-knit grain; with bottle ageing, they continue to develop.
The wines must mature until at least 15 June of the year following the harvest and may be released to consumers from 30 June of the same year. Wood pieces and continuous pressing are prohibited. Wines from plots planted with mixed varieties must be vinified together with the harvested grapes; the grape variety may not be stated on the label.
History and Appellation Law
Cistercian monks from the Abbey of Cîteaux planted vines in the Échezeaux sector in the 13th century. The holdings formed part of a larger estate that also included the adjacent Clos de Vougeot. A ruling from 1925 established the appellation and its geographical boundaries; in 1937 it was officially recognised. The Échezeaux AOC was recognised on 31 July 1937 and may carry the designation “Grand Cru”.
Grapes, vinification, ageing and maturation must take place in Flagey-Échezeaux, subject to set exceptions for cellaring work in the immediate vicinity. The finished wine must have a natural minimum alcohol content of 11.5 per cent by volume.
