2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 8–15 years; ageing potential 20 years
Classification Premier Cru
Region Champs Pimont
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated By Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from supply partners; hand-harvested in open-work crates and sorted if necessary; fully destemmed; fermented and macerated for 2–3 weeks with punch-downs and pump-overs. Matured for 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Véronique Boss-Drouhin: intense ruby; raspberry and redcurrant, developing clove and light smoke; supple, elegant tannins, balanced acidity and texture, and a long finish. The 2019 vintage note describes ample, silky, charming and delicate wines.
2017 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 8–13 years; ageing potential 15 years
Classification Premier Cru
Region Champs Pimont
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated By Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from supply partners; hand-harvested in open-work crates and sorted if necessary; fully destemmed; fermented and macerated for 2–3 weeks with punch-downs and pump-overs. Matured for 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Véronique Boss-Drouhin: intense ruby; raspberry and redcurrant, developing clove and light smoke; supple, elegant tannins, balanced acidity and texture, and a long finish. The 2017 vintage note emphasizes balance, integrated tannins, readiness to drink and concentrated fruit.
2016 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 8–13 years; ageing potential 15 years
Classification Premier Cru
Region Champs Pimont
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated By Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from supply partners; hand-harvested in open-work crates and sorted if necessary; fully destemmed; fermented and macerated for 2–3 weeks with punch-downs and pump-overs. Matured for 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Véronique Boss-Drouhin: intense ruby; redcurrant, berry and blackcurrant-bud aromas, developing clove and smoke; supple tannins, balanced acidity and richness, and a long finish. The 2016 vintage note adds ripe black fruit, violet, spice, roundness and generosity.
2015 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 8–15 years; ageing potential 20 years
Classification Premier Cru
Region Champs Pimont
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated By Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from supply partners; hand-harvested in open-work crates and sorted if necessary; fully destemmed; fermented and macerated for 2–3 weeks with punch-downs and pump-overs. Matured for 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Véronique Boss-Drouhin: intense ruby; raspberry and redcurrant, developing clove and light smoke; supple, elegant tannins, balanced acidity and texture, and a long finish. The 2015 vintage note emphasizes ripe red fruit, firm tannic structure and length.
2009 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 8–15 years; ageing potential 20 years
Classification Premier Cru
Region Champs Pimont
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated By Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from supply partners; hand-harvested in open-work crates and sorted if necessary; fully destemmed; fermented and macerated for 2–3 weeks with punch-downs and pump-overs. Matured for 14–16 months in oak barrels, including 20–25% new barrels.
Tasting Notes Véronique Boss-Drouhin: intense ruby; raspberry and redcurrant, developing clove and light smoke; supple, elegant tannins, balanced acidity and texture, and a long finish. The 2009 vintage note emphasizes ripe-fruit character, seductive texture and excellent grape maturity.
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