2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 25 years; ageing potential 40 years
Classification Grand Cru
Region Clos de la Roche
Soil Rocky soil with hard rock close to or outcropping at the surface
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high forests
Serving Temperature 16°C · 61°F
Production Details Grapes are hand-harvested in open-work crates and carefully sorted if necessary. The sheet gives a vintage-dependent whole-cluster range of 20–50%, not an exact 2019 proportion. Fermentation and maceration last 2–3 weeks, with punch-downs and pump-overs. Maturation lasts 16–20 months in oak barrels; the range was retained without conversion to exact days.
Tasting Notes Véronique Boss-Drouhin: deep ruby; black cherry, musk and cigar aromas; velvety texture and coated tannins; exceptionally long finish with spice and candied-fruit notes. The producer's 2019 vintage note additionally describes ample, silky, delicate wines.
2018 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 25 years; ageing potential 40 years
Classification Grand Cru
Region Clos de la Roche
Soil Rocky soil with hard rock close to or outcropping at the surface
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high forests
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. The sheet supplies a vintage-dependent whole-cluster range of 20–50%, not an exact 2018 proportion. Fermentation and maceration last 2–3 weeks with punch-downs and pump-overs. Oak maturation lasts 16–20 months.
Tasting Notes Véronique Boss-Drouhin: deep ruby, black cherry, musk and cigar; velvety texture, coated tannins, spice and candied fruit, with exceptional length. The producer's 2018 vintage note describes vivid, structured, aromatically expressive reds with balance between alcohol and acidity.
Sources: www.drouhin.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 20 years; ageing potential 30 years
Classification Grand Cru
Region Clos de la Roche
Soil Rocky soil with hard rock close to or outcropping at the surface
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high forests
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. Whole-cluster use is given only as a vintage-dependent 20–50% range. Fermentation and maceration last 2–3 weeks with punch-downs and pump-overs. Oak maturation lasts 16–20 months.
Tasting Notes Véronique Boss-Drouhin: deep ruby; black cherry, musk and cigar; velvety texture, coated tannins, spice and candied fruit; exceptional length. The producer's 2017 vintage note describes balanced wines with integrated tannins, concentration and early approachability.
Sources: www.drouhin.com ↗ · Compare this vintage
2016 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 20 years; ageing potential 30 years
Classification Grand Cru
Region Clos de la Roche
Soil Rocky soil with hard rock close to or outcropping at the surface
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high forests
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. Whole-cluster use is stated only as a vintage-dependent 20–50% range. Fermentation and maceration last 2–3 weeks with punch-downs and pump-overs. Oak maturation lasts 16–20 months.
Tasting Notes Véronique Boss-Drouhin: deep ruby; black cherry, musk and cigar; velvety texture, coated tannins, spice and candied fruit; exceptional length. The 2016 vintage note adds deep ruby colour, black fruit, violet and spice, with a round, generous palate.
Sources: www.drouhin.com ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 25 years; ageing potential 40 years
Classification Grand Cru
Region Clos de la Roche
Soil Rocky soil with hard rock close to or outcropping at the surface
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high forests
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. Whole-cluster use is given as a vintage-dependent 20–50% range rather than an exact 2015 value. Fermentation and maceration last 2–3 weeks with punch-downs and pump-overs. Oak maturation lasts 16–20 months.
Tasting Notes Véronique Boss-Drouhin: deep ruby; black cherry, musk and cigar; velvety texture, coated tannins, spice and candied fruit; exceptional length. The producer's 2015 vintage note describes ripe red fruit, tannic structure and good length.
Sources: www.drouhin.com ↗ · Compare this vintage
2014 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10 to 15 years; ageing potential 25 years
Classification Grand Cru
Region Clos de la Roche
Soil Rocky soil with hard rock close to or outcropping at the surface
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high forests
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. Whole-cluster use is stated only as a vintage-dependent 20–50% range. Fermentation and maceration last 2–3 weeks with punch-downs and pump-overs. Oak maturation lasts 16–20 months.
Tasting Notes Véronique Boss-Drouhin: deep ruby; black cherry, musk and cigar; velvety texture, coated tannins, spice and candied fruit; exceptional length. The producer's 2014 note describes structured wines with supple tannins and concentration and says they can be drunk now.
Sources: www.drouhin.com ↗ · Compare this vintage
2013 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 20 years; ageing potential 30 years
Classification Grand Cru
Region Clos de la Roche
Soil Rocky soil with hard rock close to or outcropping at the surface
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak from high forests
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. Whole-cluster use is reported only as a vintage-dependent 20–50% range. Fermentation and maceration last 2–3 weeks with punch-downs and pump-overs. Oak maturation lasts 16–20 months.
Tasting Notes Véronique Boss-Drouhin: deep ruby; black cherry, musk and cigar; velvety texture, coated tannins, spice and candied fruit; exceptional length. The producer's 2013 vintage note characterizes the wines as youthful and full of character, with substantial ageing potential.
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