Domaine Robert Ampeau & Fils is one of Burgundy's most distinctive traditional estates, based in Meursault in the Côte de Beaune. Established in the early 20th century, the domaine became internationally renowned under Robert Ampeau, who adopted the rare practice of ageing wines in the family's own cellars for many years before release. Instead of selling wines shortly after bottling, Robert—and today his son Michel Ampeau—only released vintages when they considered them to have reached an ideal stage of maturity. This philosophy has made the estate a benchmark for collectors seeking mature Burgundy with impeccable provenance and storage history.

The Les Écusseaux Premier Cru vineyard lies on the upper slopes of Auxey-Duresses, close to the border with Volnay. Its limestone-rich clay soils produce Pinot Noir that combines the perfume and elegance associated with Volnay with the firmer structure and mineral backbone characteristic of Auxey-Duresses. The outstanding 1990 vintage, one of Burgundy's greatest of the late 20th century, has allowed this wine to age gracefully for more than three decades.

Made from 100% Pinot Noir, the 1990 Les Écusseaux is now fully mature and displays the layered complexity that has become synonymous with Robert Ampeau's late-release wines.

The colour has evolved to a deep garnet with brick hues. The bouquet offers aromas of dried cherry, raspberry, wild strawberry, rose petals and potpourri, alongside tertiary notes of forest floor, mushroom, cedar, tobacco, leather and dried herbs. On the palate, the wine is medium-bodied with silky, fully resolved tannins and vibrant acidity that continues to provide freshness. Mature red fruit, earthy minerality and savoury spice lead to a refined, persistent finish that highlights both the exceptional 1990 vintage and the Premier Cru terroir of Les Écusseaux.

Drinking Window Now–2030. Well-stored bottles are fully mature yet continue to offer remarkable vitality thanks to the outstanding 1990 vintage and Robert Ampeau's meticulous cellar ageing. Decant only briefly (20–30 minutes) to remove sediment and allow the bouquet to unfold, as prolonged aeration may cause delicate mature aromas to fade.