The 2021 échézeaux Grand Cru offers up aromas of sweet red berries, spices and wilted rose petals, framed by a deft touch of new oak. Medium-bodied, pure and vibrant, with melting tannins and a lively, mouthwatering profile, it's a model of delicacy and aromatic persistence.

The 2020 échézeaux Grand Cru has turned out just as well in bottle as I hoped it might. Unusually muscular and concentrated for this bottling, it unwinds in the glass with aromas of mulberries and blackberries mingled with orange zest and exotic spices, framed by a deft touch of new oak. Full-bodied, broad and velvety, with a deep core of fruit framed by rich, powdery tannins, it concludes with a long, expansive finish.

Deeper pitched than the domaine's Corton, the 2019 échézeaux Grand Cru exhibits aromas of blackberries, plums, exotic spices, orange rind and rose hips. Full-bodied, rich and ample, its broad, textural attack segues into a deep and concentrated mid-palate and a long, saline finish. This is a sensual, enveloping, elegantly muscular échézeaux that has fulfilled all the promise it showed in barrel.

The flamboyant 2017 échézeaux Grand Cru is especially good this year, bursting from the glass with an extravagant bouquet of wild berries, rose petals, cinnamon, smoked duck and Asian spices. On the palate, it's full-bodied, supple and velvety, with an expansive attack and superb depth and amplitude, its fleshy core of fruit framed by fine, melting tannins. Reminiscent of a modern-day version of the Domaine's 1985 échézeaux, this is another 2017 that has gained appreciably with its final months of élevage. Picked on the 18th, this was where the estate's harvest concluded.

The 2016 Echezeaux Grand Cru was cropped at just six hectoliters per hectare because of the frost, which equates to just 12 barrels. I felt that the new oak came a little more strongly through the aromatics and rather obstructed the terroir expression at the moment. The palate is medium-bodied with quite conspicuous oak: firm tannins that encase dark berry fruit, a touch of orange rind and then a tang of black pepper on the finish. I await to see if this will subsume the oak during the remainder of its barrel maturation, whether when tasted it was the closing winter months accentuating the wood or a factor of such a low quantity of production. Let’s see.