Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Echézeaux grand cru is a large vineyard of 38 hectares divided into 11 individual climats. Grivot’s parcel is in the climat of Les Cruots and lies at the southern end of Echézeaux near the premier cru of Les Suchots. A good Echézeaux should have rich fruit, considerable earthiness, and be complete on the palate.
The grapes are destemmed, and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous, and malolactic fermentation occurs in barrel.
Depending on the vintage, the proportion of new oak is around 40-45% percent for the grand crus.
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-45% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.