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Red dry
This wine, located in the Champs Traversins parcel at the heart of the historic Echézeaux vineyard, is defined by terroir of the highest quality. The vines are planted on a north-south orientation near La Combe d'Orveau, where the soil consists of fine, sandy siliceous gravel over a relatively thin layer of earth.
The grapes are hand-harvested into small crates and carefully sorted. They macerate on the skins for 21 days in open oak vats with temperature control, and during alcoholic fermentation pigeage is carried out twice a day to extract the desired aromas and structure. After malolactic fermentation, the wine is aged for 20 months exclusively in oak barrels.
The result is a wine of deep red colour, displaying an intense aroma of ripe fruit. Notes of juicy black cherry are highlighted by hints of coffee and sweet spices. The palate is firm, fleshy and supple, revealing exceptional balance and harmony on the mouth.
Serve at 16–18 °C with pheasant braised in wine, duck in lingonberry sauce or medium-hard cheeses.
Jacques Prieur Winery was founded in 1898 in Meursault of the Côte de Beaune subregion of the Burgundy region. It is a winery of the highest reputation, with as many as 9 wines from the Burgundy grand cru vineyards. In addition, Domaine Jacques Prieur is the only winery in all of Burgundy that has its own vineyards in all five legendary appeals: Chambertin, Musigny, Clos de Vougeot, Corton Charlemagne and Montrachet. By the way, this winery is next to the Domaine de la Romanée Conti. The winery is currently run by Martin Prieur and Edward Labruyère. The farm winemaker is talented and recognized by Nadine Gublin, named Winemaker of the Year in 1997 by Revue du Vin de France. The old vineyards are responsibly maintained to ensure an impeccable harvest. Berries are harvested separately on each plot, so it is possible to produce characteristic wines. Jacques Prieur wines are seen as an example of modern Burgundy.
