2023 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption 10–25 years; ageing potential 35 years
Classification Volnay Premier Cru
Region Clos des Chenes
Soil Clay and limestone
Estate Grown Yes
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Grapes are harvested by hand in open-work crates and carefully sorted if necessary. Depending on the vintage, 20–50% whole clusters are used. Fermentation and maceration last 2–3 weeks in small open vats, with cap punching and pumping-over. Indigenous yeasts are used, followed by vertical pressing and tasting-based separation of press fractions. Maturation lasts 14–18 months in oak barrels, including 25% new barrels made from French high-forest oak.
Tasting Notes Véronique Boss-Drouhin: intense, luminous ruby; violet, rose jam and wild strawberry; refined tannins; floral and fruity flavors with a long finish
2022 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption 10–25 years; ageing potential 35 years
Classification Volnay Premier Cru
Region Clos des Chenes
Soil Clay and limestone
Estate Grown Yes
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Grapes are harvested by hand in open-work crates and carefully sorted if necessary. Depending on the vintage, 20–50% whole clusters are used. Fermentation and maceration last 2–3 weeks in small open vats, with cap punching and pumping-over. Indigenous yeasts are used, followed by vertical pressing and tasting-based separation of press fractions. Maturation lasts 14–18 months in oak barrels, including 25% new barrels made from French high-forest oak.
Tasting Notes Véronique Boss-Drouhin: intense, luminous ruby; violet, rose jam and wild strawberry; refined tannins; floral and fruity flavors with a long finish
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 10–25 years; ageing potential 35 years
Classification Volnay Premier Cru
Region Clos des Chenes
Soil Calcareous marl of different colors with small stones
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Grapes are harvested manually in open-work crates and carefully sorted if necessary. Depending on the vintage, 20–50% whole clusters are used. Fermentation and maceration last 2–3 weeks in small open vats, with cap punching and pumping-over. Indigenous yeasts are used, followed by vertical pressing and tasting-based separation of press fractions. Maturation lasts 14–18 months in oak barrels, including 25% new barrels made from French high-forest oak.
Tasting Notes Véronique Boss-Drouhin: intense, luminous ruby; violet, rose jam and wild strawberry; fine, noble tannins; velvety floral and fruity notes with persistence
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