Hoffmann-Jayer Echezeaux Du Dessus Grand Cru 2015
75cl
Located in the lower part of the Echézeaux, at the upper limit of Grand Echézeaux, Echezeaux Du Dessus Grand Cru is composed of Pinot Noir grapes with an average age 50 years, Guyot trained. Hand-picked at optimum ripeness, the grapes are then sorted, 100% destemmed and vatted. Fermentation lasts between 20 and 25 days. After racking, pressing and settling, the wine undergoes malolactic fermentation before being aged for between 14 and 18 months in barrel. There is a single racking before the wine is bottled, unfiltered.
A fantastic expression with huge ageing potential.
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Hoffmann-Jayer Echezeaux Du Dessus Grand Cru 2015
€250.00
Ex Tax: €203.25
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Black fruit dominated by notes of violets and peonies. Initially closed, but a little oxygenation brings out notes of sweet spice and a complex, meaty aroma.
Palate
Big, bold and muscular, the wine is very rich on the middle palate, with the aromatics continuing through to the finish. A good structure also through to the finish.
Fact Sheet
Fluid
75cl
Country
France
Region/AOC
Burgundy
Vintage
2015
Producer
Domaine Hoffmann-Jayer
Food Matching
Food Matching
A perfect accompaniment for slow-cooked, braised or roasted red meat dishes and, at maturity, with game. Also beautiful alongside oily fish in sauce such as lamprey and eel.
Serving Suggestion
Serving Suggestion
15-16°C
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
-700x700h.webp "Akal Chai Rum")
