2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 20 years; ageing potential 30 years.
Classification Grand Cru
Region Charmes-Chambertin
Soil Outcroppings of limestone with thin topsoil; rocky soil with some marl.
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high-forest sources
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. Whole-crop use varies from 20% to 50% depending on the vintage. Fermentation and maceration last 2 to 3 weeks, with punch-downs and pump-overs; press ends are separated by tasting. Oak-barrel ageing lasts 16 to 20 months.
Tasting Notes Producer’s 2023 Pinot Noir vintage guidance on this wine page: ripe red and black berries, excellent ripeness, 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 15 to 20 years; ageing potential 30 years.
Classification Grand Cru
Region Charmes-Chambertin
Soil Outcroppings of limestone with thin topsoil; rocky soil with some marl.
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high-forest sources
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. Whole-cluster use varies from 20% to 50% depending on the vintage. Fermentation and maceration last 2 to 3 weeks, with punch-downs and pump-overs; press ends are separated by tasting. Oak-barrel ageing lasts 16 to 20 months.
Tasting Notes Producer’s 2022 red-wine vintage guidance on this wine page: blackberry, blueberry, blackcurrant, peony, violet and spice, with silky tannins, ample body, freshness and balance.
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 20 years; ageing potential 30 years.
Classification Grand Cru
Region Charmes-Chambertin
Soil Outcroppings of limestone with thin topsoil; rocky soil with some marl.
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high-forest sources
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. Whole-crop use varies from 20% to 50% depending on the vintage. Fermentation and maceration last 2 to 3 weeks, with punch-downs and pump-overs; press ends are separated by tasting. Oak-barrel ageing lasts 16 to 20 months.
Tasting Notes Producer’s 2021 red-wine vintage guidance on this wine page: harmonious, elegant, fruit-driven and fresh, with lower alcohol concentrations than preceding vintages.
Sources: www.drouhin.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 25 years; ageing potential 40 years.
Classification Grand Cru
Region Charmes-Chambertin
Soil Outcroppings of limestone with thin topsoil; rocky soil with some marl.
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high-forest sources
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. Whole-crop use varies from 20% to 50% depending on the vintage. Fermentation and maceration last 2 to 3 weeks, with punch-downs and pump-overs; press ends are separated by tasting. Oak-barrel ageing lasts 16 to 20 months.
Tasting Notes Producer’s 2020 vintage guidance on this wine page: remarkable concentration, intense ruby colour, expressive red and black fruit, complexity and perceptible terroir nuances.
Sources: www.drouhin.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 25 years; ageing potential 40 years.
Classification Grand Cru
Region Charmes-Chambertin
Soil Outcroppings of limestone with thin topsoil; rocky soil with some marl.
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high-forest sources
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. Whole-crop use varies from 20% to 50% depending on the vintage. Fermentation and maceration last 2 to 3 weeks, with punch-downs and pump-overs; press ends are separated by tasting. Oak-barrel ageing lasts 16 to 20 months.
Tasting Notes Producer’s 2019 vintage guidance on this wine page: great maturity, ample and silky wines, charm and delicacy.
Sources: www.drouhin.com ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 25 years; ageing potential 40 years.
Classification Grand Cru
Region Charmes-Chambertin
Soil Outcroppings of limestone with thin topsoil; rocky soil with some marl.
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high-forest sources
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. Whole-crop use varies from 20% to 50% depending on the vintage. Fermentation and maceration last 2 to 3 weeks, with punch-downs and pump-overs; press ends are separated by tasting. Oak-barrel ageing lasts 16 to 20 months.
Tasting Notes Producer’s 2018 red-wine vintage guidance on this wine page: vivid, structured and aromatically expressive, with balance between alcohol and acidity.
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