Grape Variety - Pinot Noir
Vineyard Site: surrounded by Clos Vougeot and Musigny, this a vineyard of great repute.
History & tradition: the name comes from "chezal" (plural "chezeaux"): a hamlet. The pronunciation, "Echeuzaux" (Ay-sheu-zo), is unchanged to this day, in spite of the accent placed on the name in the 20th Century ("Echézaux").
Soil: clay and limestone. On a moderate incline, facing due east. Drouhin estate: 0,41 ha. (1 acre)
Average age of the vines: 40 years.
Vinification - Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit. Sorting of the grapes: in the vineyard and at the "cuverie" (winery) if necessary.
Maceration: maceration and vinification take 2 to 3 weeks indigenous yeasts maceration and fermentation temperatures under total control. Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character. "Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over ("remontage") per day till the end of the fermentation.
Pressing: separation of free run juice from pressed juice.
Type: in barrels (20% in new oak).
Length: 14 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Tasting note by Véronique Boss-Drouhin - "Elegance and perfection, two of Joseph Drouhin's tenets. The colour is bright and intense. A full palette of aromas reminiscent of stone fruit (cherry, peach, apricot), cocoa, exotic wood (cedar). On the palate, the texture is like silk and velvet. In the aftertaste, the same touch of dark chocolate is in evidence. Extremely long aftertaste".