2023 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption after 15–20 years; ageing potential 30 years
Classification Grand Cru
Region Grands Echezeaux
Soil Chalk over the bajocian limestone layer
Orientation Due East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Ends Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details The exact-vintage importer sheet says the supply includes fruit from Drouhin family-property parcels plus grapes and must purchased from partners under specifications. Grapes are hand-harvested in openwork crates and sorted if needed. Whole-crop use is stated as 20–50% depending on the vintage. Fermentation and maceration last 2–3 weeks with punch-downs and pump-overs; maturation lasts 16–20 months in oak. Producer service guidance is 16–18°C (61–65°F).
Tasting Notes Cherry, dark chocolate or cocoa bean; with maturity, undergrowth, truffle, fine leather, cigar and cedar; refined tannins, silky and velvety body, and a very long finish
2022 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption after 15–20 years; ageing potential 30 years
Classification Grand Cru
Region Grands Echezeaux
Soil Chalk over the bajocian limestone layer
Orientation Due East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Ends Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details The exact-vintage importer sheet says the supply includes fruit from Drouhin family-property parcels plus grapes and must purchased from partners under specifications. Grapes are hand-harvested in openwork crates and sorted if needed. Whole-crop use is stated as 20–50% depending on the vintage. Fermentation and maceration last 2–3 weeks with punch-downs and pump-overs; maturation lasts 16–20 months in oak. Producer service guidance is 16–18°C (61–65°F).
Tasting Notes Cherry, dark chocolate or cocoa bean; with maturity, undergrowth, truffle, fine leather, cigar and cedar; refined tannins, silky and velvety body, and a very long finish
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15–20 years; ageing potential 30 years
Classification Grand Cru
Region Grands Echezeaux
Soil Chalk over the bajocian limestone layer
Orientation Due East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Ends Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details Grapes are hand-harvested in openwork crates and sorted if needed. Whole-crop use is stated as 20–50% depending on the vintage. Fermentation and maceration last 2–3 weeks with punch-downs and pump-overs; maturation lasts 16–20 months in oak. Service guidance is 16–18°C (61–65°F).
Tasting Notes Cherry, dark chocolate or cocoa bean; with maturity, undergrowth, truffle, fine leather, cigar and cedar; refined tannins, silky and velvety body, and a very long finish
Sources: www.drouhin.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15–25 years; ageing potential 40 years
Classification Grand Cru
Region Grands Echezeaux
Soil Chalk over the bajocian limestone layer
Orientation Due East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Ends Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details Grapes are hand-harvested in openwork crates and sorted if needed. Whole-crop use is stated as 20–50% depending on the vintage. Fermentation and maceration last 2–3 weeks with punch-downs and pump-overs; maturation lasts 16–20 months in oak. Service guidance is 16–18°C (61–65°F).
Tasting Notes Cherry, dark chocolate or cocoa bean; with maturity, undergrowth, truffle, fine leather, cigar and cedar; refined tannins, silky and velvety body, and a very long finish
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 Grand Cru
Region Grands Echezeaux
Soil Chalk over the bajocian limestone layer
Orientation Due East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Ends Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details Grapes are hand-harvested in openwork crates and sorted if needed. Whole-crop use is stated as 20–50% depending on the vintage. Fermentation and maceration last 2–3 weeks with punch-downs and pump-overs; maturation lasts 16–20 months in oak. Service guidance is 16–18°C (61–65°F).
Tasting Notes Cherry, dark chocolate or cocoa bean; with maturity, undergrowth, truffle, fine leather, cigar and cedar; refined tannins, silky and velvety body, and a 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