The heavy wood spice that dominated the concentrated black fruit from cask has now largely, if not completely, been absorbed and leads to round, sexy, seductive, earthy, nicely rich and detailed flavors of excellent intensity and fine length. This is still relatively primary though the depth is slowly emerging and while it will undoubtedly be a long term cellar candidate, it should be close to its majority in another 7 to 10 years. Note that I have upgraded my view of this wine considerably as I was not at all sure that it could successfully integrate this much wood but indeed it has. Tasted several times recently with consistent results. Try from 2016+.
– Burghound.com. Tasted: Dec 2012

Tasted at the Amuse Bouche offline in Hong Kong. To be frank, this Echézeaux is no match for the Ruchottes 1990 from Rousseau poured alongside, although it does improve in the glass. At first it is extraordinarily primal on the nose with luscious red-berried fruits, plum and mulberry. It seems to lacks a little delineation although this does develop with continued aeration. The palate is a tad monotonous at first, just powerful chewy dark red fruits loaded onto a svelte tannic structure with an oaky finish. That said, it does mellow and evolve greater tension and dimension when left in my glass for an hour, so I would recommend 3-4 hours decanting.
92 points – November 2011