2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10 to 20 years; ageing potential 25 years
Classification Premier Cru
Region Beaune
Soil Small rocks mixed with brown earth
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand harvested in open-work crates and sorted if necessary. The published protocol gives 20–50% whole crop depending on the vintage, without fixing the exact 2023 percentage; fermentation and maceration last 2–3 weeks with cap punching and pump-overs. Barrel ageing lasts 14–18 months.
Tasting Notes Véronique Boss-Drouhin: red currant, spice, refined tannins, crème de cassis and delicate wood; with age, possible smoky and tobacco notes. The producer's 2023 vintage context adds ripe red and black berries and smooth, long, complex palates.
Sources: www.drouhin.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption after 10 to 20 years; ageing potential 25 years
Classification Premier Cru
Region Beaune
Soil Small rocks mixed with brown earth
Estate Grown Yes
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Estate fruit was hand harvested in open-work crates and sorted if necessary. The protocol gives 20–50% whole cluster depending on vintage, without fixing the exact 2022 percentage; fermentation and maceration last 2–3 weeks with cap punching and pump-overs. Barrel ageing lasts 14–18 months.
Tasting Notes Véronique Boss-Drouhin: red currant, spice, refined tannins, crème de cassis and delicate wood. The 2022 vintage context adds blackberry, blueberry, blackcurrant, peony, violet, spice, silky tannins, freshness and a full-bodied palate.
2021 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption after 10 to 20 years; ageing potential 25 years
Classification Premier Cru
Region Beaune
Soil Small rocks mixed with brown earth
Vine Age 24
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Free-Run And Pressed Juice Separated
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French oak, particularly Tronçais
Serving Temperature 16°C · 61°F
Production Details Drouhin estate parcel reported as 0.81 ha (2 acres). Hand harvested in small open crates. The producer's protocol gives 20–50% whole crop depending on vintage and 2–3 weeks fermentation/maceration with cap punching and pump-overs; these are not exact 2021 quantities or day counts. Barrel ageing lasts 14–18 months. The importer sheet reports light fining after tasting, biological cultivation since 1990 and biodynamic cultivation a few years later.
Tasting Notes Véronique Boss-Drouhin: red currant, spice, refined tannins, crème de cassis and delicate wood. The 2021 sheet adds fresh ripe red fruit, cherry, raspberry, delicate texture and silky tannins; the producer's vintage context describes freshness, fruitiness and elegance.
2016 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10 to 20 years; ageing potential 25 years
Classification Premier Cru
Region Beaune
Soil Small rocks mixed with brown earth
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand harvested in open-work crates and sorted if necessary. The published protocol gives 20–50% whole crop depending on vintage, without fixing the exact 2016 percentage; fermentation and maceration last 2–3 weeks with cap punching and pump-overs. Barrel ageing lasts 14–18 months.
Tasting Notes Véronique Boss-Drouhin: red currant, spice, refined tannins, crème de cassis and delicate wood. The 2016 vintage context adds deep ruby colour, black fruit, violet, spice, roundness and generosity.
Sources: www.drouhin.com ↗ · Compare this vintage
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