2023 Technical Specifications
Alcohol 13.5%
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 5 to 8 years; ageing potential: 10 years
Region Chorey-les-Beaune
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Supply combines grapes from some Drouhin family-property parcels with purchased grapes and musts. Grapes are hand-harvested in open-work crates and sorted if necessary, then totally destemmed. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press-end fractions are separated according to tasting. Oak maturation lasts 12–16 months. The producer renders the 16°C service recommendation as 61–62°F.
Tasting Notes Bright, clear red; intense fruit; tender, supple, graceful and round palate; blackberry jam and wild blackberry; developing truffle, undergrowth and venison notes with age
Food Pairing Grilled poultry, charcuterie and light cheeses
2022 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 5 to 8 years; ageing potential: 10 years
Region Chorey-les-Beaune
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Supply combines grapes from some Drouhin family-property parcels with purchased grapes and musts. Grapes are hand-harvested in open-work crates and sorted if necessary, then totally destemmed. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press-end fractions are separated according to tasting. Oak maturation lasts 12–16 months. The producer renders the 16°C service recommendation as 61–62°F.
Tasting Notes Bright, clear red; intense fruit; tender, supple, graceful and round palate; blackberry jam and wild blackberry; developing truffle, undergrowth and venison notes with age
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 5 to 8 years; ageing potential: 10 years
Region Chorey-les-Beaune
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Supply combines grapes from some Drouhin family-property parcels with purchased grapes and musts. Grapes are hand-harvested in open-work crates and sorted if necessary, then totally destemmed. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press-end fractions are separated according to tasting. Oak maturation lasts 12–16 months. The producer renders the 16°C service recommendation as 61–62°F.
Tasting Notes Bright, clear red; intense fruit; tender, supple, graceful and round palate; blackberry jam and wild blackberry; developing truffle, undergrowth and venison notes with age
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 5 to 12 years; ageing potential: 15 years
Region Chorey-les-Beaune
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Supply combines grapes from some Drouhin family-property parcels with purchased grapes and musts. Grapes are hand-harvested in open-work crates and sorted if necessary, then totally destemmed. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press-end fractions are separated according to tasting. Oak maturation lasts 12–16 months. The producer renders the 16°C service recommendation as 61–62°F.
Tasting Notes Bright, clear red; intense fruit; tender, supple, graceful and round palate; blackberry jam and wild blackberry; developing truffle, undergrowth and venison notes with age
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 5 to 12 years; ageing potential: 15 years
Region Chorey-les-Beaune
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Supply combines grapes from some Drouhin family-property parcels with purchased grapes and musts. Grapes are hand-harvested in open-work crates and sorted if necessary, then totally destemmed. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs; press-end fractions are separated according to tasting. Oak maturation lasts 12–16 months. The producer renders the 16°C service recommendation as 61–62°F.
Tasting Notes Bright, clear red; intense fruit; tender, supple, graceful and round palate; blackberry jam and wild blackberry; developing truffle, undergrowth and venison notes with age
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