| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2012 |
| Country | France |
| Type of Appellation | AOC |
| Region | Burgundy |
| Appellation | Échézeaux |
| Classification | Grand Cru |
| Estate | Domaine A. et P. de Villaine |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
|
Bottle (75cl)
Valuation
|
|
| Feb 2026 | Between £671 and £757 |
|---|
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|
Youth
2012 - 2016
|
Maturity
2017 - 2023
|
Peak
2024 - 2033
|
Decline
2034 - 2046+
|
| Grape variety | Percentage |
|---|---|
| Pinot Noir | 100 % |
Domaine A. et P. de Villaine Échézeaux Grand Cru 2012 is an exceptional expression of Burgundy, hailing from one of the region's most renowned Grand Cru vineyards in the Côte de Nuits. This red wine, bottled in 2012, showcases the elegance and finesse so highly prized in Échézeaux. While the dominant grape variety is most likely Pinot Noir, as is typical for red wines from this appellation, the precise blend can sometimes vary depending on producer nuances. In the glass, it often reveals expressive aromas of red berries, violets, and subtle earthiness, backed by hints of spice and fine oak integration, reflecting meticulous vinification and a thoughtful élevage. The 2012 vintage is known for its balance and clarity, offering both vibrant fruit and an underlying structure that allows graceful ageing.
Échézeaux as an appellation lies within the heart of the Côte de Nuits, a narrow corridor in Burgundy celebrated for producing some of the world’s most sublime Pinot Noir wines. The region enjoys a temperate continental climate, experiencing warm summers and cold winters, which, partnered with marl and limestone soils, imparts complexity and minerality to the wines. The history of Échézeaux vineyards stretches back to monastic times, continuing to benefit from careful stewardship and winemaking respect for tradition.
When it comes to pairing, this wine’s refined character and supple tannic structure marry beautifully with classic Burgundian dishes. Consider serving it alongside duck breast with a cherry reduction, roasted guinea fowl, or a tender rack of lamb. Earthy accompaniments such as wild mushrooms or a delicate truffle risotto would also highlight the wine’s subtle savoury notes. Regional cheeses like Époisses or Brillat-Savarin offer a decadent complement to its graceful body.
For optimal enjoyment, allow the bottle to breathe before serving and pour at 16-18°C. This will ensure the aromatic palette unfolds completely and the palate displays both its youthful freshness and deeper, matured complexity.
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