2006 Echézeaux Grand Cru
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Etienne Grivot started harvesting on September 5, "a bit late," taking advantage of the north wind that started blowing around August 20. Potential alcohol levels ranged from 12.2% to 13.2%, he told me, and most wines received less than a half-degree of chaptalization. Most of the malos were finished by June and Grivot racked his wines in September, eliminating most of the new oak and barely de-gassing the wines. "It's a tender vintage but not fragile; the wines are likeable and seductive but also have good density," said Grivot, who may bottle them a bit earlier than usual. He compares the 2007s to the 1997s in terms of their maturity levels but says that the '07s have sounder acidity. Grivot compares his 2006s to his 2001s but believes they are larger-scaled. "And they're denser than I thought they were at the beginning." Incidentally, Grivot continues to destem all of his fruit, but is fermenting with a higher percentage of uncrushed berries.
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