The 2016 Grands Echézeaux Grand Cru was cropped at seven hectoliters per hectare, and it handles the sway of the barrel in superior fashion to that of the Echezeaux, at least at the moment. There is crisp blackberry and bilberry fruit, fine mineralité and a whiff of wild heather and drizzly moorland. The palate is medium-bodied with fine-grained tannin. It is underpinned by crisp acidity, and here I discerned more red fruit vis-à-vis the Echézeaux, blessed with a tender but sustained and poised finish. This is classy, and I suspect this year, a step up from the Echézeaux.