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Henri Jouan Gevrey Chambertin Aux Echezeaux VV 2020

Henri Jouan Gevrey Chambertin Aux Echezeaux VV 2020

HK$760
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Dark Cherries, Forest Floor, Velvety Tannins, and Old-Vine Gevrey Depth

The 2020 Domaine Henri Jouan Gevrey-Chambertin "Aux Echezeaux" Vieilles Vignes is a nuanced, deeply soulful Pinot Noir from 70+ year-old vines bordering Morey-Saint-Denis. It reveals aromas of ripe black cherries, wild blackberries, crushed violets, and damp earth. Medium-bodied and seamless, it layers concentrated dark fruit over powdery, fine-grained tannins and vibrant limestone freshness, finishing long, savory, and mineral-etched.
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Style Profile at a Glance

Attribute Profile Scale
Body Medium-Bodied, Textural & Focused ●●●●●
Sweetness Bone Dry ●●●●●
Tannins Fine-Grained, Structured & Velvety ●●●●●
Acidity Vibrant, Crisp & Linear ●●●●●
Oak Subtle & Integrated (Aged ~18 months in French oak, approx. 15–20% new oak) ●●●●●

Highlights

  • 100% Pinot Noir sourced from ancient vines planted in the late 1940s and 1950s in "Aux Echezeaux," a celebrated village lieu-dit on the southern border of Gevrey-Chambertin adjoining Morey-Saint-Denis.
  • Grown on stony, alluvial clay-limestone soils rich in gravel and fine scree, combining Gevrey’s classic structural depth and earthy drive with Morey-like floral elegance.
  • Crafted by Domaine Henri Jouan (under Philippe Jouan), an artisanal Morey-Saint-Denis estate renowned for non-interventionist, low-extraction cellar practices that prioritize perfume and transparency over brawn.
  • Matured for roughly 18 months in French oak barrels with modest new wood usage (~15–20%) to soften the old-vine structure without muddying vineyard character.
  • From the concentrated, solar, yet wonderfully vibrant 2020 vintage; displays generous fruit density paired with firm mineral cut, promising excellent cellaring potential through 2038+.

Tasting Notes

Deep ruby with shimmering garnet reflections, it opens with a savory, complex bouquet of ripe black cherries, wild blackberries, and red currants, interwoven with crushed violets, forest floor, damp stones, and faint licorice. On the palate, it is medium-bodied, velvety, and tensile, marrying concentrated dark fruit with powdery, fine-grained tannins and crisp limestone acidity, finishing long, savory, and with a distinctly mineral, chalky grip.

Serving Suggestion

  • Temperature: Serve cellar-cool at 15–17°C in wide Burgundy balloon stemware.
  • Decanting: Best enjoyed with 30 to 45 minutes of aeration in the glass to allow its old-vine concentration and earthy complexity to unfurl; pairs exceptionally well with roast duck breast, braised beef cheek, grilled venison, mushroom tart, or mature semi-firm cheeses. Optimal drinking window now through 2038+.

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