Sold in barrel and bottled in Switzerland, Henri Jayer's 1969 Echézeaux Grand Cru is drinking beautifully today, delivering aromas of Indian spices, dried cherries, smoked meats, orange rind and plums. Full-bodied, velvety and enveloping, it's lively and layered, with fine depth at the core, powdery tannins and a long, sapid finish. Seamless and complete, it's one of the best balanced 1969 red Burgundies I've tasted recently.
粵公網安備 44030502006249號