2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8–13 years; ageing potential 15 years
Classification Premier Cru
Region Aux Fourneaux
Soil Bathonian marl and limestone; light reddish soil strewn with angular stones
Orientation South-West Exposure On A Gentle Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand-picked into open-work crates, with sorting if needed and total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press fractions are separated by tasting. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Cherry-red; pepper, nutmeg, paprika and green-pepper aromas; delicate fruit, graceful structure, velvety texture and elegant tannins
2022 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8–13 years; ageing potential 15 years
Classification Premier Cru
Region Aux Fourneaux
Soil Bathonian marl and limestone; light reddish soil strewn with angular stones
Orientation South-West Exposure On A Gentle Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand-picked into open-work crates, with sorting if needed and total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press fractions are separated by tasting. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Cherry-red; pepper, nutmeg, paprika and green-pepper aromas; delicate fruit, graceful structure, velvety texture and elegant tannins
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8–13 years; ageing potential 15 years
Classification Premier Cru
Region Aux Fourneaux
Soil Bathonian marl and limestone; light reddish soil strewn with angular stones
Orientation South-West Exposure On A Gentle Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand-picked into open-work crates, with sorting if needed and total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press fractions are separated by tasting. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Cherry-red; pepper, nutmeg, paprika and green-pepper aromas; delicate fruit, graceful structure, velvety texture and elegant tannins
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8–15 years; ageing potential 20 years
Classification Premier Cru
Region Aux Fourneaux
Soil Bathonian marl and limestone; light reddish soil strewn with angular stones
Orientation South-West Exposure On A Gentle Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand-picked into open-work crates, with sorting if needed and total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press fractions are separated by tasting. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Cherry-red; pepper, nutmeg, paprika and green-pepper aromas; delicate fruit, graceful structure, velvety texture and elegant tannins
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8–15 years; ageing potential 20 years
Classification Premier Cru
Region Aux Fourneaux
Soil Bathonian marl and limestone; light reddish soil strewn with angular stones
Orientation South-West Exposure On A Gentle Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand-picked into open-work crates, with sorting if needed and total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press fractions are separated by tasting. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Cherry-red; pepper, nutmeg, paprika and green-pepper aromas; delicate fruit, graceful structure, velvety texture and elegant tannins
2018 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8–15 years; ageing potential 20 years
Classification Premier Cru
Region Aux Fourneaux
Soil Bathonian marl and limestone; light reddish soil strewn with angular stones
Orientation South-West Exposure On A Gentle Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand-picked into open-work crates, with sorting if needed and total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press fractions are separated by tasting. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Cherry-red; pepper, nutmeg, paprika and green-pepper aromas; delicate fruit, graceful structure, velvety texture and elegant tannins
2017 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8–13 years; ageing potential 15 years
Classification Premier Cru
Region Aux Fourneaux
Soil Bathonian marl and limestone; light reddish soil strewn with angular stones
Orientation South-West Exposure On A Gentle Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand-picked into open-work crates, with sorting if needed and total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press fractions are separated by tasting. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Cherry-red; pepper, nutmeg, paprika and green-pepper aromas; delicate fruit, graceful structure, velvety texture and elegant tannins
2016 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8–13 years; ageing potential 15 years
Classification Premier Cru
Region Aux Fourneaux
Soil Bathonian marl and limestone; light reddish soil strewn with angular stones
Orientation South-West Exposure On A Gentle Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand-picked into open-work crates, with sorting if needed and total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press fractions are separated by tasting. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Cherry-red; pepper, nutmeg, paprika and green-pepper aromas; delicate fruit, graceful structure, velvety texture and elegant tannins
Producer Information
Website
Address
7 Rue d’Enfer, 21200 Beaune, France
Phone
+33 3 80 24 68 88
Owner
Drouhin family
Cellarmaster
Véronique Boss-Drouhin