Wines Échézeaux Domaine Mugneret-Gibourg - 1992

Viniou Reviews

Domaine Mugneret-Gibourg’s Échézeaux Grand Cru 1992 is an exceptional expression of Burgundy’s Côte de Nuits. Crafted predominantly from Pinot Noir, this Grand Cru originates from the prestigious Échézeaux vineyard, renowned for its complexity and elegance. The 1992 vintage, shaped by a cool and variable growing season, has developed into a wine that displays both subtlety and poise, with tertiary aromas now at the forefront. The vinification, rooted in traditional Burgundian practices—careful hand harvesting, a gentle extraction, and maturation in French oak—has fostered remarkable finesse. Expect aromas of dried cherry, sous-bois, truffle, and a lingering hint of spice, with a palate that reveals delicate tannins, vibrant acidity and layers of earthy, savoury depth.

The region of Bourgogne, and more specifically the Côte de Nuits, is historically revered for producing some of the world’s finest Pinot Noirs. The soils here—a mix of limestone, clay and marl—impart both structure and minerality, while the cool continental climate encourages slow, balanced ripening. Échézeaux itself is a patchwork of climats, each contributing nuance and complexity; Mugneret-Gibourg’s meticulous work in the vineyard ensures that these nuances are captured beautifully in the glass. The deep heritage of Burgundy, combined with the château’s commitment to quality, makes this wine a refined representation of terroir and time.

For food pairings, Échézeaux Grand Cru’s earthy, delicate structure resonates beautifully with classic Burgundian fare. Consider serving it alongside duck breast with a cherry sauce, roasted pigeon or a traditional coq au vin. It also pairs intriguingly with mild game birds such as partridge, or a creamy mushroom risotto that highlights its savoury notes. Cheese lovers might enjoy a pairing with Époisses or aged Comté, whose richness is offset by the wine’s freshness and complexity.

To appreciate this wine’s maturity and aromatic evolution, decant gently for an hour before serving. The ideal tasting temperature is 16-18°C, which will enhance both its bouquet and texture. Enjoy the rare opportunity to experience this Grand Cru at its graceful plateau.