Winery Francois FeuilletEchezeaux Grand Cru
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Echezeaux Grand Cru from the Winery Francois Feuillet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Echezeaux Grand Cru of Winery Francois Feuillet in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Echezeaux Grand Cru of Winery Francois Feuillet in the region of Burgundy often reveals types of flavors of strawberries, spices or red fruit.
Food and wine pairings with Echezeaux Grand Cru
Pairings that work perfectly with Echezeaux Grand Cru
Original food and wine pairings with Echezeaux Grand Cru
The Echezeaux Grand Cru of Winery Francois Feuillet matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef stew with white wine, traditional veal stew or auvergne potée.
Details and technical informations about Winery Francois Feuillet's Echezeaux Grand Cru.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Echezeaux Grand Cru from Winery Francois Feuillet are 2005, 2015, 2016, 2010 and 2013.
Informations about the Winery Francois Feuillet
The Winery Francois Feuillet is one of of the world's greatest estates. It offers 28 wines for sale in the of Échezeaux Grand Cru to come and discover on site or to buy online.
The wine region of Échezeaux Grand Cru
Grand Cru of Flagey-Échézeaux (Côte de Nuits) on 37 ha above the Clos Vougeot: 100% Pinot Noir across 11 climats — full-bodied, structured reds with a sustained ruby robe. Delicate nose of red fruits (cherry, raspberry, redcurrant) and floral notes (rose, violet), evolving toward black fruits, mocha, leather, truffle and peppery notes. Silky and harmonious palate, 20-year ageing for the best vintages. Often more approachable young than neighbouring Grands Crus, signature depth.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
