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Burgundy Wine Cellars

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Type
Red Wine
Capitain-Gagnerot Echezeaux Grand Cru 2012

Capitain-Gagnerot Echezeaux Grand Cru 2012

Appellation
Echezeaux Grand Cru
Region
Côte de Nuits
Vintage
2012
Add To Cart
$178.00
 
SKU: ECAP07R-12
Overview


Grand Cru Echezeaux is mythical and rare, and in the right hands can reach near perfection. Intense and alive with black cherry and cocao, it is fine and velvety and finishes on dark bitter chocolate. The vineyard is relatively new to the Maison Capitain, but their long experience with a classy holding in the Clos Vougeot puts them in the neighborhood. It's a jewel in the Capitain crown. Never a hesitation!
 

Producer
Anybody who has followed us since our start in early 1996 knows the Maison Capitain-Gagnerot in Ladoix-Serrigny. We have seen three generation now. Roger Capitain was our first mentor in Burgundy, and we learned our craft leaning against a wine barrel, soaking up his wisdom and discussing his inimitable wines. His sons Patrice and Michel, and now Patrice's son Pierre Francois (the whole family, really), carry on a tradition that is most easily described as a style. There is no mistaking a Capitain wine. Once you know it, you can pick one out just in the bouquet. It's a purity. And it's our benchmark in Burgundy.
Vintage

BURGUNDY 2012

What a surprise! To say today that the 2012 harvest produced, not just a good Burgundy vintage but an exceptional one, beggars belief.

Here in Burgundy it is often said that June makes the quantity and September makes the quality. And 2012 was a classic example. But because 2012 was such a lousy growing season, and because the wine is just so good, folks are trying to understand why and how that can be.

Here’s how we saw it. It all started well before the sap started to rise in the vines. February was frigid. We had two consecutive weeks where the temperature did not rise above freezing. Our producers tell us that this polar period may have had an important effect on what was to come, notably the poor flowering later in June.Then March was just about all the springtime we had. In fact it was more like summer than summer was. And with those warm dry sunny days, the vines leapt into action. The sap rose and the buds burst well before the end of the month. Everyone was talking about an August harvest! It was, considering what was to come, a glorious time.

Then April brought radical change. A four month period of gloomy cold and wet set in. It rained one day in three until July. And during this time a series of hailstorms shattered the vineyards, especially in the south. The vines flowered in early June, but this was slow and drawn out over the course of the month. Because of this, a lot of the flowering failed. Every incident, it seemed, reduced the potential yield of the crop. Many producers reported as much as 50% crop loss. Some, in the areas worst hit by hail, were almost wiped out.

Then it got warm and the threat of rot turned to reality. Mildew and oidium were rampant. Producers later said that if you were late with copper sulfate treatments in 2012 it was fatal. Then it got hot. And grapes literally grilled on the vine in August, scorched by the heat.

The locals are saying that every month claimed its part of the crop. So the first thing to remember about 2012 is that it is a small harvest, and a very small harvest in certain zones. But what happened next saved the day for what remained on the vine.

Mid-August was hot and sunny, and this continued until well in to of September. The well-watered vines fed what grapes remained, and sugar levels shot up dramatically. It felt like a time of healing. The crop was made up of small clusters of grapes with very thick skins, with lots of space between the berries to allow them to expand and to let air circulate.

So with a healthy albeit small crop on the vines, and what appeared to be stable weather conditions, the producers felt safe that they could wait for ideal maturity. And when harvest began in the latter half of September, the grapes were in good condition. Which is just as well, because halfway through it started to rain and got cold. The worry again was rot. But the thick-skinned grapes were resistant, and the cool temperature kept botrytis at bay.

Those cool final days had another advantage. The fruit was brought to the winery at an ideal temperature to allow a few days of cool maceration before fermentations started, slowly and gently. So from the very start, these wines have shown brilliant color and delicate aromas.

Appellation

ECHEZEAUX and GRANDS ECHEZEAUX

GRAND CRU

COTE DE NUITS

The village of Flagey-Échezeaux lies in the plain between Vougeot and Vosne-Romanée in the Côte de Nuits. Facing east, the Grands-Échezeaux vines are a prolongation of Musigny following the axis of the Côte. At the bottom end, the Combe d'Orveau separates them from Musigny. The Échezeaux vineyards divide the Clos de Vougeot from the premiers crus vines of Vosne-Romanée.  Like the Clos de Vougeot (from which they are separated only by a wall), these vineyards were founded by the monks of the abbey of Cîteaux and date from the 12th and 13th centuries.

Producing commune: Flagey-Echezeaux.

Wines

Echezeaux and Grands Echezeaux are red wines only. Generally ruby in color, with darker purpley tones in youth. Classic Cote de Nuits spice and undergrowth aromas, with concentrated plum notes, almost prune, that evolve as musky, leathery and mushroomy. When young it is floral with fresh fruit cherry. These wines can be dense and tight to start out, giving way as the tannins soften (usually 4-5 years) to full round flavors.

Terroirs

Geologically jurassic, the Grands Echezeaux vineyards are fairly homogeneous and lie close to the upper part of the Clos de Vougeot at 250 meters and on a slight gradient. The soil is clay-limestone overlying bajocien limestone. The Échezeaux climats have more diverse soils (largely bajocien marls with pebbly overlay). Altitudes vary from 230 to a little over 300 meters with a 13% gradient at mid-slope. The upper slope soil is deep (70-80 cm). Gravel, red alluvium and yellow marl make up a complex sub-soil.

Color

Red wines only - Pinot Noir

Production surface area :

Area under production* :

1 hectare (ha) = 2.4 acres

Echezeaux : 34.79 ha

Grands Echezeaux : 7.53 ha

Food

Wines so full and powerful should be served with full and powerful dishes. Autumnal and winter dishes of game and roast meats will match the meatiness of these wines. Soft-centered cows' milk cheeses will work well.

Appellations

On the label, the words Grand Cru must appear directly below the name of either appellation in letters of exactly the same size.

The following specific vineyards, known as climats, are classified as Echezeaux Grand Cru:

Clos-St-Denis

Echézeaux du Dessus

En Orveaux

Les Beaux Monts Bas (partly premier cru)

Les Champs Traversins

Les Cruots ou Vignes Blanches

Les Loächausses

Les Poulaillères

Les Quartiers de Nuits

Les Rouges du Bas

Les Treux

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