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Help! Louis Jadot Gagey Echezeax grand cru 2012


#1

So, a group of exceptionally generous friends bought this for my recent birthday.

It has gone straight in the wine store, but I’m not sure when it should come out again. Any ideas?

Vintage charts for red burgundy 2012 indicate extra time in the cellar will be rewarding, but at what point does the reward become incremental and over-ruled by my impatience to drink?!?

My experience of this level of Burgundy is precisely zero, so very nervous about not mucking this up!

Assuming once it hits the drinking window it’s going to require a bit of time in the decanter (highly unlikely it will be towards the end of the window!)

Any advice gratefully received


#2

I also don’t know a huge amount about red Burgundy (can’t afford that habit!)

However, checking out other 2012 Grand Cru Burgundies we have currently on the site it would seem that 2020-2032 would be the drinking window, so store it well as you have a fair amount of time to think when you want to open it :slight_smile:


#3

Fine and Rare Wines have this:
https://www.frw.co.uk/wine/echezeaux-2012/154280
Recommending 2024+ for drinking (based on tasting in 2014), not the same domaine though.

Re decanting most seem to recommend not decanting Burgundy at all, maybe just opening an hour or two before hand and then enjoy the flavour development in the glass.


#4

A few more critic scores with suggestions here, with start dates ranging from 2019 to 2027, until 2035:

https://www.wine.com/product/louis-jadot-echezeaux-grand-cru-2012/136322


#5

Louis Jadot Echezeaux 2012 (not Gagey) also according to the Burghound also to drink from 2024 based on a 2015 review, I think his start dates are the opposite of TWS…

I have had 2008 and 2011 Echezeaux from a different producer in the last year and both required a long time in the decanter / open bottle to show themselves in full.


#6

I’d be a bit careful of some of those suggested drinking windows if I were you. They are given in all good faith, but they are guesses.

The great bugbear you will need to navigate around is the fact that red Burgs. can close down hard very suddenly. A bottle opened in this state is heartbreakingly inaccessible if totally closed, or just a sad glimpse of what might be if partially closed. So it’s not good news that some 2012s are indeed closed or closing.

So those guesses may be right, or not. But what I would recommend, if you have only the one bottle, is to try to keep on top of things through asking around or reading up. There’s a lot of information on Cellar Tracker, but lots of people don’t have much of a clue about this sort of thing. If you can focus on a few names there that do seem to have that expertise, that might be possible.

More specialist forums are another option. Well worth asking here, and over on the Wine Pages forum. Not an exclusive list of course - there are more specialist paid-for services such as Bill Nanson’s Big Red Diary, etc. etc.

But in general, you need to bear in mind the fact that Grands Crus (such as yours) often take longer to come around than lesser ones, and the winemaking style of the house also has an influence.

I hope I haven’t put you off! It may of course be lovely right now for all I know. Just ignore any comments that it’s over the hill. Everyone says that about closed-down burgundies. A true over-the-hill burgundy tastes faded out and somewhat oxidised, which is different.


#7

Wow, thanks for all the replies. Very much appreciated. Yes, definitely only the single bottle so is a bit of a lottery.

Lots more reading / enquiring to do if I want to minimise the chances of me doing something silly. However, sounds like time won’t be an issue for that!


#8

Completely agree with Mr Tallis’s answer. I’d wait until it was at least 12 years old myself, and watch Cellar Tracker, taking into account that some Americans there seem not to like old wines, and that it could still be closed. If I had one bottle and had to guess when best to drink… hmm… maybe at 15 years old, so 2027. That’s assuming you have somewhere cool to keep it, of course. I STRESS: this really is a guess, though…


#9

Yep my view is to always keep an eye on CellarTracker. Gives a really good idea of how a wine is drinking


#10

I know this is only a premier cru wine but I had this in January 2018 and it was still closed! So frustrating when you only have one bottle. I would wait and drink towards the end of the drinking window suggested by Burghound.


#11

I think that the record of staying closed down, for recent vintages, is probably held by the 1990 vintage. Some took 25 years or so to come round. That is exceptional, but certain 1999s are still sulking.


#12

As others have said, it’s very hard to be sure given the combination of cru, producer and vintage produces different results each time - it’s not like Bordeaux where there are fewer combinations and less variation between and within vintages. I reckon the long you can wait, the better - ideally 20 years from vintage, but at least 15. 2012 isn’t a particularly heavy vintage, but it isn’t light either. The GC reds I’ve had this year are from 1990, 1996 and 2004 (latter being a light vintage) and they were ready rather than in any respect over the hill. I’ve also had some 1999 and 2002 PC that wasn’t quite ready yet!


#13

Apart from suggesting you buy a DeLorean and invent a Flux capacitor to travel back and forth to sample this very fine wine, I would recommend patience, and perhaps asking for a Coravin from your friends as a birthday present next year :wink:

Tuck it away, ignore its calls, and don’t be tempted to buy an older version this wine from an auction - because it will be pants due to the lack of storage care.

Great wine, and I look forward to the post around 2027 on how this wine performed :raised_hands::+1:


#14

i keep fine wine from a good vintage, as this is, for a minimum on 10 years.


#15

Thanks again for all the useful comments.

Apparently the guy in BBR who sold it said I shouldn’t open it for two years! I thought that sounded a bit suspect so decided to ask again.