2002 Echézeaux Grand Cru
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2016 - 2023
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Grivot was a late picker in 2003, harvesting between September 2 and 8, and he is convinced he made the right decision."The grapes were more burned than ripe when some people started harvesting, and we needed to wait.A bit of rain on the 26th and 27th helped, the temperatures eventually went down, and we had some dew in the mornings, which really brought better maturity of the skins.Before the vines started working again after the 26th, the skins really gave a greenness, a bitterness.The vines' leaves took advantage of the rehydration."The malos here were as long as those of '02 or '99, Grivot reported.Grivot used 50% new oak for virtually all of his 2003s, or a bit more than usual.He believes that the new wood has served to reinforce the maturity of the tannins, and he was afraid of making "vulgar wines that would develop very quickly."If the wines don't get too reduced, he told me, he planned to hold off on bottling them.To this point at least, the 2003s are not at all oxidative, and their low levels of volatile acidity have enabled Grivot to go light on the sulfur additions, particularly to the Clos Vougeot and Richebourg, which were the last to finish their malos.These 2003s are among the early stars of the vintage, but then so are Grivot's 2002s.
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Etienne Grivot greeted me by announcing that 2002 was 'the greatest year I've made,' and that was before we even descended the stone steps to the cellars. The wines are dense and powerful but with great harmony,' Grivot went on. The tannins are silky and the wines have very good acidity, with pHs lower than those of 2001.It will be a great vintage for aging but the wines can also be drunk young.Still, they may be at their best between 8 and 15 years after the bottling.'Grivot generally chaptalized his 2002 just a smidgeon (the typical wine began at 12.7% and finished at 12.9% or 13%), to prolong the fermentations by two or three days. (Chateau & Estate Wines, New York NY
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