2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 20 years; producer-stated ageing potential 30 years
Classification Grand Cru
Region Chambertin-Clos de Beze
Soil Red clay, Chalk and broken stones
Orientation East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press-End Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Production Details Supply includes grapes from some Drouhin family-property parcels plus grapes and musts purchased from partners. Grapes are hand harvested in open-work crates and carefully sorted if necessary. The producer gives a vintage-dependent whole-crop proportion of 20–50%, followed by 2–3 weeks of fermentation and maceration with punching down and pumping over. Barrel élevage lasts 16–20 months, using oak from French high forests. Recommended serving temperature is 16–18°C.
Tasting Notes Véronique Boss-Drouhin describes intense ruby colour, black cherry and dark chocolate when young, developing undergrowth, truffle, liquorice, candied fruit, leather and musk; structured tannins, velvety texture and a long cherry-and-liquorice finish. The producer's 2023 vintage note adds ripe red and black berries and smooth, long, complex palates.
2022 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 20 years; producer-stated ageing potential 30 years
Classification Grand Cru
Region Chambertin-Clos de Beze
Soil Red clay, Chalk and broken stones
Orientation East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press-End Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Production Details Supply includes grapes from some Drouhin family-property parcels plus grapes and musts purchased from partners. Grapes are hand harvested in open-work crates and carefully sorted if necessary. The producer gives a vintage-dependent whole-crop proportion of 20–50%, followed by 2–3 weeks of fermentation and maceration with punching down and pumping over. Barrel élevage lasts 16–20 months, using oak from French high forests. Recommended serving temperature is 16–18°C.
Tasting Notes Véronique Boss-Drouhin describes black cherry and dark chocolate when young, evolving toward undergrowth, truffle, liquorice, candied fruit, leather and musk, with structured tannins and a velvety texture. The producer's 2022 red-vintage note adds blackberry, blueberry, blackcurrant, peony, violet and spice, with silky tannins, freshness and a full body.
Sources: www.drouhin.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 20 years; producer-stated ageing potential 30 years
Classification Grand Cru
Region Chambertin-Clos de Beze
Soil Red clay, Chalk and broken stones
Orientation East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press-End Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Production Details Supply includes grapes from some Drouhin family-property parcels plus grapes and musts purchased from partners. Grapes are hand harvested in open-work crates and carefully sorted if necessary. Whole-crop use is stated as a vintage-dependent 20–50%; fermentation and maceration last 2–3 weeks with punching down and pumping over. Barrel élevage lasts 16–20 months in oak from French high forests. Recommended serving temperature is 16–18°C.
Tasting Notes Véronique Boss-Drouhin describes black cherry, dark chocolate, undergrowth, truffle, liquorice, candied fruit, leather and musk, with structured tannins and velvety texture. The producer's 2021 red-vintage note characterizes the wines as harmonious, elegant, fruity 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; producer-stated ageing potential 40 years
Classification Grand Cru
Region Chambertin-Clos de Beze
Soil Red clay, Chalk and broken stones
Orientation East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press-End Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Production Details Supply includes grapes from some Drouhin family-property parcels plus grapes and musts purchased from partners. Grapes are hand harvested in open-work crates and carefully sorted if necessary. Whole-crop use is stated as a vintage-dependent 20–50%; fermentation and maceration last 2–3 weeks with punching down and pumping over. Barrel élevage lasts 16–20 months in oak from French high forests. Recommended serving temperature is 16–18°C.
Tasting Notes Véronique Boss-Drouhin describes black cherry, dark chocolate, undergrowth, truffle, liquorice, candied fruit, leather and musk, with structured tannins and velvety texture. The producer's 2020 vintage note emphasizes remarkable concentration, intense ruby colour, expressive red and black fruit 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; producer-stated ageing potential 40 years
Classification Grand Cru
Region Chambertin-Clos de Beze
Soil Red clay, Chalk and broken stones
Orientation East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press-End Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Production Details Supply includes grapes from some Drouhin family-property parcels plus grapes and musts purchased from partners. Grapes are hand harvested in open-work crates and carefully sorted if necessary. Whole-crop use is stated as a vintage-dependent 20–50%; fermentation and maceration last 2–3 weeks with punching down and pumping over. Barrel élevage lasts 16–20 months in oak from French high forests. Recommended serving temperature is 16–18°C.
Tasting Notes Véronique Boss-Drouhin describes black cherry, dark chocolate, undergrowth, truffle, liquorice, candied fruit, leather and musk, with structured tannins and velvety texture. The producer's 2019 vintage note describes ample, silky wines with maturity, charm and delicacy.
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