2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15–20 years; ageing potential 30 years
Classification Corton Grand Cru
Region Corton
Soil Well-drained mixture of clay and small rocks
Orientation South-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from partner growers operating under specifications; hand harvested in open-work crates and carefully sorted if necessary. The sheet gives a general whole-crop range of 20–50% depending on the vintage, without identifying the actual 2023 proportion. Fermentation and maceration last 2–3 weeks in small open vats, with punch-downs and pump-overs; indigenous yeasts are used. Pressing is in a vertical press and press fractions are separated by tasting. Maturation lasts 16–20 months in oak barrels, including 30% new barrels, using oak from French high forests.
Tasting Notes Véronique Boss-Drouhin describes a deep-coloured, structured but non-harsh Corton with a powerful nose tending toward candied fruit and spices, velvety texture, candied-fruit palate and a very long, complex finish. The producer's 2023 vintage note adds ripe red and black berries and smooth, long, complex palates.
2022 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15–20 years; ageing potential 30 years
Classification Corton Grand Cru
Region Corton
Soil Well-drained mixture of clay and small rocks
Orientation South-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from partner growers operating under specifications; hand harvested in open-work crates and carefully sorted if necessary. The sheet gives a general whole-crop range of 20–50% depending on the vintage, without identifying the actual 2022 proportion. Fermentation and maceration last 2–3 weeks in small open vats, with punch-downs and pump-overs; indigenous yeasts are used. Pressing is in a vertical press and press fractions are separated by tasting. Maturation lasts 16–20 months in oak barrels, including 30% new barrels, using oak from French high forests.
Tasting Notes Véronique Boss-Drouhin describes a deep-coloured, structured but non-harsh Corton with candied fruit, spices, velvety texture and a very long, complex finish. The producer's 2022 vintage note adds blackberry, blueberry, blackcurrant, peony, violet, spices, silky tannins, freshness and a full-bodied palate.
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15–20 years; ageing potential 30 years
Classification Corton Grand Cru
Region Corton
Soil Well-drained mixture of clay and small rocks
Orientation South-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from partner growers operating under specifications; hand harvested in open-work crates and carefully sorted if necessary. The sheet gives a general whole-crop range of 20–50% depending on the vintage, without identifying the actual 2021 proportion. Fermentation and maceration last 2–3 weeks in small open vats, with punch-downs and pump-overs; indigenous yeasts are used. Pressing is in a vertical press and press fractions are separated by tasting. Maturation lasts 16–20 months in oak barrels, including 30% new barrels, using oak from French high forests.
Tasting Notes Véronique Boss-Drouhin describes a deep-coloured Corton with candied fruit, spices, firm structure balanced by velvety texture and a long, complex finish. The producer's 2021 vintage note characterizes the reds as harmonious, elegant, fruity and fresh, with lower alcohol concentrations than preceding vintages.
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15–25 years; ageing potential 40 years
Classification Corton Grand Cru
Region Corton
Soil Well-drained mixture of clay and small rocks
Orientation South-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from partner growers operating under specifications; hand harvested in open-work crates and carefully sorted if necessary. The sheet gives a general whole-crop range of 20–50% depending on the vintage, without identifying the actual 2020 proportion. Fermentation and maceration last 2–3 weeks in small open vats, with punch-downs and pump-overs; indigenous yeasts are used. Pressing is in a vertical press and press fractions are separated by tasting. Maturation lasts 16–20 months in oak barrels, including 30% new barrels, using oak from French high forests.
Tasting Notes Véronique Boss-Drouhin describes candied fruit, spices, substantial but non-harsh structure, velvety texture and a long, complex finish. The producer's 2020 vintage note adds remarkable concentration, intense ruby colour, an expressive complex nose, and red and black fruit.
Sources: www.drouhin.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15–25 years; ageing potential 40 years
Classification Corton Grand Cru
Region Corton
Soil Well-drained mixture of clay and small rocks
Orientation South-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from partner growers operating under specifications; hand harvested in open-work crates and carefully sorted if necessary. The sheet gives a general whole-crop range of 20–50% depending on the vintage, without identifying the actual 2019 proportion. Fermentation and maceration last 2–3 weeks in small open vats, with punch-downs and pump-overs; indigenous yeasts are used. Pressing is in a vertical press and press fractions are separated by tasting. Maturation lasts 16–20 months in oak barrels, including 30% new barrels, using oak from French high forests.
Tasting Notes Véronique Boss-Drouhin describes candied fruit, spices, firm structure balanced by velvety texture and a very long, complex finish. The producer's 2019 vintage note characterizes the wines as ample, silky, charming and delicate.
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