2023 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption 15–20 years; ageing potential 30 years
Classification Grand Cru
Region Echezeaux
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Production Details Supply combines grapes from Drouhin Family Properties with grapes and musts purchased from partners. Whole-cluster use is stated as 20–50% depending on the vintage, without fixing the 2023 percentage. Fermentation and maceration last 2–3 weeks in small open vats with punching down and pumping over; press ends are separated by tasting. Maturation is 16–20 months in oak barrels, including 30% new barrels. The sheet recommends serving at 61–62°F.
Tasting Notes Véronique Boss-Drouhin describes bright, intense colour; cherry, peach and apricot, cocoa and cedar aromas; a silky, velvety texture; dark chocolate and a very long finish. The producer's 2023 vintage context adds ripe red and black berries, excellent ripeness, smoothness and complexity.
2022 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption 15–20 years; ageing potential 30 years
Classification Grand Cru
Region Echezeaux
Soil Clay and limestone
Orientation Due East
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details The importer sheet says supply combines grapes from Drouhin Family Properties with grapes and musts purchased from partners. The producer specifies hand harvesting in open-work crates and careful sorting when necessary. Whole-cluster use is 20–50% depending on the vintage, without fixing the 2022 percentage. Fermentation and maceration last 2–3 weeks in small open vats with punching down and pumping over; pressing is vertical and press ends are separated by tasting. Maturation is 16–20 months in oak barrels, including 30% new barrels, using French high-forest oak. Serving recommendations conflict: the producer page gives 16–18°C (61–65°F), while the importer sheet gives 61–62°F.
Tasting Notes Véronique Boss-Drouhin describes bright, intense colour; cherry, peach and apricot, cocoa and cedar aromas; silky and velvety texture; dark chocolate and a very long finish. The producer's 2022 red-wine vintage context adds blackberry, blueberry, blackcurrant, peony, violet, spices, silky tannins, freshness and balance.
Critics Ratings Tim Atkin MW: 95/100; Jancis Robinson: 17/20; Burghound: 92–94/100; Wine Advocate: 91–93/100; Vinous: 92–94/100
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 15–20 years; ageing potential 30 years
Classification Grand Cru
Region Echezeaux
Soil Clay and limestone
Orientation Due East
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details Hand harvested in open-work crates, with careful sorting when necessary. Whole-cluster use is stated as 20–50% depending on the vintage, without fixing the 2021 percentage. Fermentation and maceration last 2–3 weeks in small open vats with punching down and pumping over; pressing is vertical and press ends are separated by tasting. Maturation is 16–20 months in oak barrels, including 30% new barrels, using French high-forest oak. The site has a moderate incline, and recommended serving temperature is 16–18°C (61–65°F).
Tasting Notes Véronique Boss-Drouhin describes bright, intense colour; cherry, peach and apricot, cocoa and cedar aromas; silky and velvety texture; dark chocolate and a very long finish. The producer's broader 2021-red vintage description emphasizes harmony, elegance, fruit and freshness, with lower alcohol than preceding vintages.
Sources: www.drouhin.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 15–25 years; ageing potential 40 years
Classification Grand Cru
Region Echezeaux
Soil Clay and limestone
Orientation Due East
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details Hand harvested in open-work crates, with careful sorting when necessary. Whole-cluster use is stated as 20–50% depending on the vintage, without fixing the 2020 percentage. Fermentation and maceration last 2–3 weeks in small open vats with punching down and pumping over; pressing is vertical and press ends are separated by tasting. Maturation is 16–20 months in oak barrels, including 30% new barrels, using French high-forest oak. The site has a moderate incline, and recommended serving temperature is 16–18°C (61–65°F).
Tasting Notes Véronique Boss-Drouhin describes bright, intense colour; cherry, peach and apricot, cocoa and cedar aromas; silky and velvety texture; dark chocolate and a very long finish. The producer's broader 2020-vintage description emphasizes concentration, intense ruby colour, expressive red and black fruit and visible terroir nuance.
Sources: www.drouhin.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 15–25 years; ageing potential 40 years
Classification Grand Cru
Region Echezeaux
Soil Clay and limestone
Orientation Due East
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details Hand harvested in open-work crates, with careful sorting when necessary. Whole-cluster use is stated as 20–50% depending on the vintage, without fixing the 2019 percentage. Fermentation and maceration last 2–3 weeks in small open vats with punching down and pumping over; pressing is vertical and press ends are separated by tasting. Maturation is 16–20 months in oak barrels, including 30% new barrels, using French high-forest oak. The site has a moderate incline, and recommended serving temperature is 16–18°C (61–65°F).
Tasting Notes Véronique Boss-Drouhin describes bright, intense colour; cherry, peach and apricot, cocoa and cedar aromas; silky and velvety texture; dark chocolate and a very long finish. The producer's broader 2019-vintage description emphasizes maturity, amplitude, silkiness, charm and delicacy.
Sources: www.drouhin.com ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 15–25 years; ageing potential 40 years
Classification Grand Cru
Region Echezeaux
Soil Clay and limestone
Orientation Due East
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details Hand harvested in open-work crates, with careful sorting when necessary. Whole-cluster use is stated as 20–50% depending on the vintage, without fixing the 2018 percentage. Fermentation and maceration last 2–3 weeks in small open vats with punching down and pumping over; pressing is vertical and press ends are separated by tasting. Maturation is 16–20 months in oak barrels, including 30% new barrels, using French high-forest oak. The site has a moderate incline, and recommended serving temperature is 16–18°C (61–65°F).
Tasting Notes Véronique Boss-Drouhin describes bright, intense colour; cherry, peach and apricot, cocoa and cedar aromas; silky and velvety texture; dark chocolate and a very long finish. The producer's broader 2018-red vintage description emphasizes vividness, structure, aromatic expression and balance between alcohol and acidity.
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