2023 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption at 15–20 years; ageing potential 30 years
Classification Grand Cru
Region Clos de Vougeot
Soil A diverse mosaic of clay and limestone in varying proportions
Orientation Two Parcels On A Mild Incline With Due-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Production Details Supply combines grapes from Drouhin Family Properties parcels with grapes and musts purchased from partners under rigorous specifications. The published method allows 20–50% whole clusters depending on the vintage; fermentation and maceration last 2–3 weeks with punch-downs and pump-overs. Maturation lasts 16–20 months in oak barrels, including 30% new barrels. Service-temperature sources conflict: the producer page states 16–18°C (61–65°F), while the importer sheet states 61–62°F.
Tasting Notes Véronique Boss-Drouhin: raspberry and wild cherry, developing undergrowth, truffle and candied-fruit notes with age; refined tannins, balance and persistent flavours. The producer's 2023 vintage context adds ripe red and black berries and smooth, long, complex palates.
2022 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption at 15–20 years; ageing potential 30 years
Classification Grand Cru
Region Clos de Vougeot
Soil A diverse mosaic of clay and limestone in varying proportions
Orientation Two Parcels On A Mild Incline With Due-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Production Details Supply combines grapes from Drouhin Family Properties parcels with grapes and musts purchased from partners under rigorous specifications. The published method allows 20–50% whole clusters depending on the vintage; fermentation and maceration last 2–3 weeks with punch-downs and pump-overs. Maturation lasts 16–20 months in oak barrels, including 30% new barrels. Service-temperature sources conflict: the producer page states 16–18°C (61–65°F), while the importer sheet states 61–62°F.
Tasting Notes Véronique Boss-Drouhin: raspberry and wild cherry, developing undergrowth, truffle and candied-fruit notes with age; refined tannins, balance and persistent flavours. The producer's 2022 vintage context adds blackberry, blueberry, blackcurrant, peony, violet, spice and silky tannins.
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption at 15–20 years; ageing potential 30 years
Classification Grand Cru
Region Clos de Vougeot
Soil A diverse mosaic of clay and limestone in varying proportions
Orientation Two Parcels On A Mild Incline With Due-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Production Details Supply combines grapes from Drouhin Family Properties parcels with grapes and musts purchased from partners under rigorous specifications. The published method allows 20–50% whole clusters depending on the vintage; fermentation and maceration last 2–3 weeks with punch-downs and pump-overs. Maturation lasts 16–20 months in oak barrels, including 30% new barrels. Recommended service temperature is 16–18°C (61–65°F).
Tasting Notes Véronique Boss-Drouhin: raspberry and wild cherry, developing undergrowth, truffle and candied-fruit notes with age; refined tannins, balance and persistent flavours. The producer characterizes the 2021 reds as harmonious, elegant, fruity and fresh, with lower alcohol concentrations than preceding vintages.
Sources: www.drouhin.com ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption at 15–25 years; ageing potential 40 years
Classification Grand Cru
Region Clos de Vougeot
Soil A diverse mosaic of clay and limestone in varying proportions
Orientation Two Parcels On A Mild Incline With Due-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Production Details Supply combines grapes from Drouhin Family Properties parcels with grapes and musts purchased from partners under rigorous specifications. The published method allows 20–50% whole clusters depending on the vintage; fermentation and maceration last 2–3 weeks with punch-downs and pump-overs. Maturation lasts 16–20 months in oak barrels, including 30% new barrels. Recommended service temperature is 16–18°C (61–65°F).
Tasting Notes Véronique Boss-Drouhin: raspberry and wild cherry, developing undergrowth, truffle and candied-fruit notes with age; refined tannins, balance and persistent flavours. The producer characterizes the 2018 reds as 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