2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–20 years; ageing potential 25 years
Classification Premier Cru
Region Clos Prieur
Soil Fairly deep and compact marly earth
Fermentation Vessels Small open vats
Pressing Method Vertical Press, With Press Ends Separated By 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 Hand-harvested in open-work crates and carefully sorted if necessary. The stated whole-crop proportion is 20–50% depending on the vintage, not an exact figure for 2023. Fermentation and maceration last 2–3 weeks in small open vats with punching-down and pumping-over. Maturation lasts 14–18 months in oak barrels. The producer also renders the 16°C serving recommendation as 61–62°F.
Tasting Notes Deep garnet; candied black fruit; Morello cherry; vanilla; soft tannins; silky texture; very long finish
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–20 years; ageing potential 25 years
Classification Premier Cru
Region Clos Prieur
Soil Fairly deep and compact marly earth
Fermentation Vessels Small open vats
Pressing Method Vertical Press, With Press Ends Separated By Tasting
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 Hand-harvested in open-work crates and carefully sorted if necessary. Whole-crop use is stated as 20–50% depending on vintage, not as an exact 2021 proportion. Fermentation and maceration last 2–3 weeks with punching-down and pumping-over. Maturation lasts 14–18 months in oak barrels.
Tasting Notes Deep garnet; candied black fruit; Morello cherry; vanilla; soft tannins; silky texture; very long finish
Sources: www.drouhin.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–25 years; ageing potential 35 years
Classification Premier Cru
Region Clos Prieur
Soil Fairly deep and compact marly earth
Fermentation Vessels Small open vats
Pressing Method Vertical Press, With Press Ends Separated By Tasting
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 Hand-harvested in open-work crates and carefully sorted if necessary. Whole-crop use is stated as 20–50% depending on vintage, not as an exact 2020 proportion. Fermentation and maceration last 2–3 weeks with punching-down and pumping-over. Maturation lasts 14–18 months in oak barrels. The producer renders 16°C as 61–62°F.
Tasting Notes Deep garnet; candied black fruit; Morello cherry; vanilla; soft tannins; silky texture; very long finish
Sources: www.drouhin.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–25 years; ageing potential 35 years
Classification Premier Cru
Region Clos Prieur
Soil Fairly deep and compact marly earth
Fermentation Vessels Small open vats
Pressing Method Vertical Press, With Press Ends Separated By Tasting
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 Hand-harvested in open-work crates and carefully sorted if necessary. Whole-crop use is stated as 20–50% depending on vintage, not as an exact 2019 proportion. Fermentation and maceration last 2–3 weeks with punching-down and pumping-over. Maturation lasts 14–18 months in oak barrels. The producer renders 16°C as 61–62°F.
Tasting Notes Deep garnet; candied black fruit; Morello cherry; vanilla; soft tannins; silky texture; very long finish
Sources: www.drouhin.com ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–25 years; ageing potential 35 years
Classification Premier Cru
Region Clos Prieur
Soil Fairly deep and compact marly earth
Fermentation Vessels Small open vats
Pressing Method Vertical Press, With Press Ends Separated By Tasting
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 Hand-harvested in open-work crates and carefully sorted if necessary. Whole-crop use is stated as 20–50% depending on vintage, not as an exact 2018 proportion. Fermentation and maceration last 2–3 weeks with punching-down and pumping-over. Maturation lasts 14–18 months in oak barrels. The producer renders 16°C as 61–62°F.
Tasting Notes Deep garnet; candied black fruit; Morello cherry; vanilla; soft tannins; silky texture; very long finish
Sources: www.drouhin.com ↗ · Compare this vintage
2016 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–20 years; ageing potential 25 years
Classification Premier Cru
Region Clos Prieur
Soil Fairly deep and compact marly earth
Fermentation Vessels Small open vats
Pressing Method Vertical Press, With Press Ends Separated By Tasting
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 Hand-harvested in open-work crates and carefully sorted if necessary. Whole-crop use is stated as 20–50% depending on vintage, not as an exact 2016 proportion. Fermentation and maceration last 2–3 weeks with punching-down and pumping-over. Maturation lasts 14–18 months in oak barrels. The producer renders 16°C as 61–62°F.
Tasting Notes Deep garnet; candied black fruit; Morello cherry; vanilla; soft tannins; silky texture; very long finish
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