Jean-Philippe Marchand Echezeaux Grand Cru

Jean-Philippe Marchand Échézeaux Grand Cru Vieilles Vignes 2014 comes from one of Burgundy's most prestigious vineyard appellations, Échézeaux, located in Flagey-Échézeaux in the Côte de Nuits.

Échézeaux is renowned for its Pinot Noir wines, grown on clay-limestone soils that contribute to their structure, aromatic complexity and ageing potential. The Grand Cru designation represents Burgundy's highest vineyard classification.

Vieilles Vignes means “old vines”.

Traditional Échézeaux winemaking typically involves carefully selected grapes, fermentation with controlled extraction of colour and tannins, and maturation in French oak barrels. These techniques can develop the wine's complexity while preserving the delicate fruit character of Pinot Noir.

The wine is expected to display a deep ruby-red colour, potentially developing garnet or brick-red reflections with bottle age.

The nose may reveal complex aromas of ripe cherries, raspberries, blackcurrants and forest berries, complemented by notes of dried flowers, earthy undertones, forest floor and subtle spice.

On the palate, a well-developed Échézeaux Pinot Noir can combine silky tannins, balanced acidity and concentrated fruit flavours. With maturity, the fresh fruit profile may evolve towards dried cherries, leather, undergrowth, mushroom and savoury nuances.

The finish is expected to be elegant and persistent, reflecting the refined structure and complexity associated with mature Grand Cru Burgundy.

This Échézeaux Grand Cru pairs beautifully with refined dishes featuring game, poultry and delicate red meats.

Recommended pairings include:

• Roasted duck, quail and pheasant

• Roast lamb or tender beef

• Venison with a mushroom or red-wine sauce

• Wild mushroom risotto and truffle dishes

• Mature, creamy cheeses such as Brillat-Savarin

For Chinese cuisine, consider pairing it with roast duck, soy-braised pigeon, gently seasoned beef, and mushroom or truffle dishes. Avoid excessively spicy or heavily sweetened sauces, which can overwhelm the wine's delicate aromas.