Échezeaux Grand Cru, France · France
2016 Domaine Dujac Échézeaux Grand Cru
A frost-concentrated Echezeaux from Burgundy's whole-cluster master, offering rare density alongside Dujac's signature aromatic elegance and mineral precision through the 2040s.
- Varietal
- Pinot Noir
- Vintage
- 2016
Drinking Window
In 2026: At PeakIn the heart of its drinking window (2026-2044).
Right now: In May 2026, the Dujac 2016 Echezeaux has been open for drinking since 2021 and is currently in a phase of genuine pleasure with continued upside. The frost-concentrated fruit that gave this bottling unusual density has spent the intervening decade integrating with the whole-cluster structure to produce a wine that is now showing its full aromatic range. The wood smoke, red berry, and potpourri bouquet that defined the wine at release has developed into something more complex: dried rose, earthy mineral depth, and subtle game notes are beginning to emerge alongside the primary fruit. On the palate, the tightly knit tannins have softened into fine-grained elegance, and the fresh acidity that is Dujac's signature continues to drive a long, vibrant finish. The peak window from 2026 to 2044 puts this bottle squarely in its prime period right now.
Tasting Note
Domaine Dujac's 2016 Echezeaux Grand Cru pours a medium-deep ruby-garnet with translucent edges that carry the transparency characteristic of Dujac's whole-cluster winemaking philosophy. The nose is immediately captivating: a complex interplay of ripe red berry fruit, wood smoke, and potpourri unfolds over the first minutes, joined by rich soil, roasted espresso, and a soy-like savory undercurrent that is distinctly Dujac in character. This vintage carries a special weight in the glass given that roughly thirty percent of Dujac's Echezeaux crop was lost to the devastating April 2016 frost, concentrating the surviving fruit with unusual intensity. The result is a wine of both Dujac's hallmark aromatic elegance and a density that feels earned and purposeful rather than imposed. On the palate, whole-cluster inclusion delivers the characteristic fresh-herb and spice undertones that frame the red fruit core, while the mineral backbone is pronounced and precise. Tannins are tightly knit and fine-grained through the midpalate, and the finish is long, fresh, and vibrant with acidity that ensures the wine's arc will extend well into the 2040s. This is Dujac Echezeaux at its most expressive and concentrated.
About Domaine Dujac
Domaine Dujac is one of Burgundy's most consistently great estates, founded in 1968 by Jacques Seysses and now managed by his son Jeremy Seysses. The estate is famous for whole-cluster fermentation, which imparts a characteristic freshness, spice, and aromatic complexity to Dujac wines that makes them immediately identifiable in a lineup. Echezeaux is one of the estate's most important grand cru holdings, and the Dujac approach to this vineyard consistently produces wines that combine the perfumed elegance of Vosne-Romanee with the structural precision that qualifies these wines for decades of cellaring.
Food Pairings
Roasted squab with wild mushroom duxelles
The squab's gamey depth and the umami-rich mushrooms create a pairing that naturally complements the Dujac Echezeaux's whole-cluster spice and savory wood smoke complexity.
Braised veal cheeks with roasted beets and thyme jus
The gentle richness of veal and the earthy sweetness of roasted beets echo the wine's red fruit and mineral soil character without overpowering its characteristic Vosne elegance.
Coq au vin with lardons, pearl onions, and Burgundy sauce
The classic Burgundian braise is the obvious and correct pairing: the wine's earthy soy and wood smoke notes find their mirror in the rich, wine-reduced sauce of a properly made coq au vin.
Service & Cellaring
- Serving Temp
- 15-17C / 59-63F
- Decanting
- Decant for 60-90 minutes. The 2016 Dujac is in its prime but benefits from air to open the complex aromatic profile. Use a tulip-shaped decanter rather than a wide-bodied one to preserve the floral and spice aromatics that are central to Dujac's whole-cluster character.
- Cellar Storage
- 12-14C / 54-57F
Frequently Asked
What is whole-cluster fermentation and why does Dujac use it?
Whole-cluster fermentation includes the grape stems in the fermentation vessel along with the berries, adding a distinctive freshness, spice, and structural complexity to the wine. Dujac has used this approach consistently for decades as a philosophical statement about preserving the full aromatic expression of Pinot Noir.
How did the 2016 frost affect Dujac's Echezeaux?
Dujac lost roughly thirty percent of its Echezeaux crop to the April 2016 frost, which concentrated the surviving fruit's intensity. The result is an Echezeaux of unusual density by Dujac's elegant standards, without sacrificing the estate's hallmark aromatic complexity.
Is the 2016 Dujac Echezeaux ready to open?
Yes, it is in its prime drinking window from 2026 through 2044. An hour of decanting is recommended, but the wine is showing beautifully right now.
How long can I cellar the 2016 Echezeaux?
The hard decline is projected around 2054. The wine has exceptional aging potential from its frost-concentrated structure and Dujac's characteristic acidity-driven backbone, supporting cellaring well into the 2040s.
Track this bottle
Track this Domaine Échézeaux Grand Cru in Cellared.
See its drinking window, peak years, and what to pair it with alongside the rest of your cellar. Free to start on iOS.
Download on the App Store