2005 Echezeaux

Wine Details
Place of Origin

France

Burgundy

Color

Red

Grape/Blend

Pinot Noir

Reviews & Tasting Notes

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Frederic Magnien, always a good source of inside intelligence on vintages and vineyards because he buys fruit from all over the Cote de Nuits and has the bad luck to be a very honest guy, describes the young 2006s as having a balance similar to the 2005s, "but with less of everything: fruit, alcohol, acidity, tannins. They won't have to be aged like the '05s." Magnien picks the fruit he buys with his own team, and in about 80% of the vineyards he is able to select the harvest date. Magnien's team also does whatever green-harvesting and leaf-pulling he deems necessary. In 2006, said Magnien, he started picking on September 25 and finished in a quick five days. The wines I tasted had been racked and returned to barrel. Incidentally, Magnien told me that 2004 was the last year in which he only racked his wines for the bottling. This strikes me as a good move, as most of the 2005s I tasted were less reduced than wines from previous vintages. I have limited my 2006 notes to the premier crus for space reasons; the Chambolle-Musigny Vieilles Vignes, Gevrey-Chambertin Jeunes Rois, Gevrey-Chambertin Vieilles Vignes and Morey-Saint-Denis Herbuottes should all merit scores in the 86 to 89 range, with the last wine possessing the best stuffing of that group. (A Peter Vezan selection, imported by North Berkeley Imports, Berkeley, CA; Michael Skurnik Wines, Syosset, NY; and Dionysos Imports, Lorton, VA)

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In contrast to his practice in 2004, Frederic Magnien did a relatively long vatting in 2005, including a cold soak lasting seven to ten days and a couple days of post-fermentation maceration. Fred uses stainless steel tanks, while the wines of the family domain (Michel Magnien) are made in concrete vats, which take longer to warm up and cool down. Magnien told me he was not among the earlier pickers in 2005, as he preferred to wait for more phenolic maturity. The pHs were healthy, the yeasts worked well and he was happy with the results of long, steady fermentations. Virtually all the 2005s I tasted had been racked, and none of them included any press wine. Magnien has introduced a couple of premier cru "blends"-sizable cuvees that he believes can be more complete than their individual components. "This saved me from having to select many tiny different lots," he explained. "In the past I tried to explain all the different terroirs to my clients, but nobody cared." Due to space constraints I have omitted notes on Magnien's village wines; the best of them-the Gevrey-Chambertin Les Seuvrees, the Chambolle-Musigny Vieilles Vignes and the Morey-Saint-Denis Clos Sorbes-rated scores in the 87-90 range. (A Peter Vezan selection, imported by North Berkeley Imports, Berkeley, CA; Michael Skurnik Wines, Syosset, NY; and Dionysos Imports, Lorton, VA)