2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 8 to 13 years; ageing potential: 15 years.
Classification Premier Cru
Region Beaurepaire
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak from French high forests
Serving Temperature 16°C · 61°F
Production Details Hand-harvested into open-work crates and carefully sorted if necessary, followed by total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels. The sheet also renders the 16°C serving temperature as 61–62°F.
Tasting Notes Véronique Boss-Drouhin: structured without sharp angles; ruby-red; delicate wild-blackberry and violet aromas; firm but supple palate; long aftertaste. The producer's 2023 vintage context adds ripe red and black berry flavours and smooth, long, complex palates for the vintage's Pinot Noirs.
2022 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 8 to 13 years; ageing potential: 15 years.
Classification Premier Cru
Region Beaurepaire
Soil Clay-limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak from French high forests
Serving Temperature 16°C · 61°F
Production Details Hand-harvested into open-work crates and carefully sorted if necessary, followed by total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Véronique Boss-Drouhin: structured without harshness; bright ruby colour; delicate wild-blackberry and violet aromas; structured but supple palate; persistent finish. The producer's 2022 vintage context describes vivid colour, blackberry, blueberry, blackcurrant, peony, violet and spice, with silky tannins, freshness and ample body.
Sources: www.drouhin.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 8 to 13 years; ageing potential: 15 years.
Classification Premier Cru
Region Beaurepaire
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak from French high forests
Serving Temperature 16°C · 61°F
Production Details Hand-harvested into open-work crates and carefully sorted if necessary, followed by total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels. The page also renders the 16°C serving temperature as 61–62°F.
Tasting Notes Véronique Boss-Drouhin: structured without sharp angles; ruby-red; delicate wild-blackberry and violet aromas; firm but supple palate; long aftertaste. The producer's 2021 vintage context describes harmonious, elegant reds with fruitiness, freshness and lower alcohol concentration than preceding vintages.
Sources: www.drouhin.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 8 to 15 years; ageing potential: 20 years.
Classification Premier Cru
Region Beaurepaire
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak from French high forests
Serving Temperature 16°C · 61°F
Production Details Hand-harvested into open-work crates and carefully sorted if necessary, followed by total destemming. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs. Maturation lasts 14–16 months in oak barrels, including 20–25% new barrels. The page also renders the 16°C serving temperature as 61–62°F.
Tasting Notes Véronique Boss-Drouhin: structured without sharp angles; ruby-red; delicate wild-blackberry and violet aromas; firm but supple palate; long aftertaste. The producer describes the 2019 vintage as mature, ample, silky, charming and delicate.
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