An exceptional Echézeaux, this has the kind of energy and brilliance that sets true grand cru wine apart. Frédéric Weber works with fruit from 40-year-old vines at a single parcel, just under one acre, fermenting it with ambient yeasts, a portion in tronconic wooden vats, the rest in stainless steel. He included 20 percent whole clusters in 2017, and aged this vintage 14 months in oak barrels (30 percent new). The wine’s deep well of cherry-scented fruit has an inherent stamina—or is it just the stamina it inspires in the drinker to keep going back for another sip from that well? Tasting coordinator Corey Warren described it as having “a coherent progression of flavor complexities,” while another panelist described its “beautiful bones.”

Aromatic, boasting lilac, rose, sandalwood and wild berry notes. Silky in texture and harmonious, with cherry, berry, mineral and spice flavors beautifully integrated with the firm structure. The finish is long and resonant. Best from 2022 through 2040. 50 cases imported. — BS

(93-94 points) The stunning floral depth to the nose is very attractive here with plenty of roses and violets, as well as ripe red cherries. Very plush, long and layered tannin weave with an expressive, fleshy and round center. There’s softness, as well as a bit of cut from the 50 per cent whole-cluster ferment. Try from 2022.

(91-94 points) From 0.42ha in the Orveaux sector, on the slope with white soil. 40% whole bunch as for the Clos de Vougeot. Dense dark colour, but this is not easy to judge today. The bouquet seems a touch over-done, with some cooked figs among the aromatics, but the fruit is pretty intense on the palate with a strain of something fresher and fruitier coming up behind. It may just need to settle down. Tasted: November 2018.