2023 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption: 15 to 20 years; ageing potential: 30 years
Classification Grand Cru
Region Griotte-Chambertin
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Ends Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details Producer specification: grapes are hand harvested in open-work crates and carefully sorted if necessary. The whole-crop proportion is stated as 20–50% depending on the vintage, not as a measured 2023 percentage. Fermentation and maceration last 2–3 weeks, with punching down and pumping over. Oak maturation lasts 16–20 months. Recommended serving temperature is 16–18°C (61–65°F).
Tasting Notes Véronique Boss-Drouhin: complex and subtle, with cherry liqueur, preserved cherry, fine leather and nutmeg; with maturity, truffle and venison; persistent, with present but non-aggressive tannins. The importer sheet additionally describes violet, black cherry, damp earth, refined tannins and a cherry-and-candied-fruit finish. Tim Atkin MW notes forest floor, dried roses, cherry cobbler, bergamot, succulent fruit, acidic tension and soft tannins.
Critics Ratings 96
Vintages
2022 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption: 15 to 20 years; ageing potential: 30 years
Classification Grand Cru
Region Griotte-Chambertin
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Ends Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Production Details Producer specification: grapes are hand harvested in open-work crates and carefully sorted if necessary. The whole-crop proportion is stated as 20–50% depending on the vintage, not as a measured 2022 percentage. Fermentation and maceration last 2–3 weeks, with punching down and pumping over. Oak maturation lasts 16–20 months. Recommended serving temperature is 16–18°C (61–65°F).
Tasting Notes Véronique Boss-Drouhin: complex and subtle, with cherry liqueur, preserved cherry, fine leather and nutmeg; with maturity, truffle and venison; long and persistent, with present but non-aggressive tannins. The importer sheet also describes violet, black cherry, damp earth, refined tannins and a cherry-and-candied-fruit finish.
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