Pierre Girardin : Echezeaux Grand cru 2020

Tasting Notes and Serving Recommendations for the Echezeaux Grand Cru 2020 Pierre Girardin

Tasting

Nose

The nose reveals a layered bouquet of dark fruit, with cassis and cooked cherry mingling alongside wild berries. Undergrowth, mushroom, toasted hazelnut, and vanilla add further nuance, giving the wine an aromatic profile of real depth.

Palate

On the palate, the wine shows notable concentration, carried by finely structured tannins. The finish is long and persistent, echoing the complexity already announced on the nose.

An Echezeaux Grand Cru Shaped by Old Vines in Burgundy's Côte de Nuits

The Estate

Domaine Pierre Girardin was founded in 2016 by Pierre-Vincent Girardin, a thirteenth-generation vigneron whose family has cultivated vines in Burgundy for generations. Based in Meursault, the estate today spans roughly thirteen hectares across Burgundy, complemented by a newer project in the Jura. Pierre-Vincent Girardin remains the sole owner and winemaker, overseeing every stage from vineyard to cellar. Through a precise, forward-looking approach to viticulture, Pierre Girardin has quickly become one of the region's most closely watched young producers.

The Vineyard

This Echezeaux Grand Cru draws on two respected lieux-dits within the appellation: Les Poulaillères and Les Treux, both set in Burgundy's Côte de Nuits. Les Poulaillères lies just north of Echézeaux du Dessus, often regarded as the heart of the Echezeaux appellation, with a large portion of the plot adjoining vines owned by Domaine de la Romanée-Conti. Les Treux, for its part, borders Grands-Échezeaux to the north and is planted with vines more than sixty years old. Together, these two parcels anchor the wine in some of the appellation's most sought-after ground.

Winemaking and aging

The Echezeaux Grand Cru 2020 is made entirely from pinot noir, with only about 10 percent of the grapes destemmed before fermentation. The remainder undergoes whole-cluster fermentation with indigenous yeasts, an approach that favors gentle extraction and aromatic complexity. The wine is then aged for sixteen months in oak barrels, evenly split between new and once-used wood, before spending a final three months in stainless steel tanks to settle prior to bottling.

Grape Varieties

This wine is made from 100 % pinot noir.