2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 8 to 13 years; ageing potential 15 years
Region Gevrey-Chambertin
Soil Lean, Chalky soil with a red-brown cover layer of clayey marl
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Ends Separated According To Tasting
Indigenous Yeast Yes
Oak Types French oak from high forests
Serving Temperature 16°C · 61°F
Production Details Grapes and musts are purchased from supply partners operating to specifications. Grapes are harvested by hand in open-work crates and carefully sorted if necessary, followed by total destemming. Fermentation and maceration last 2 to 3 weeks in small open vats, with cap punching and pumping-over. The wine is pressed vertically and press ends are separated by tasting. Maturation is in oak barrels, including 20 to 25% new barrels, for 14 to 16 months; the wood comes from French high forests.
Tasting Notes Bright ruby; black cherry, wild blackberry and liquorice; subtle wood; mild spice, nutmeg and leather with evolution; later mushroom and damp-earth nuances; harmonious tannin, freshness and velvety texture; ripe red and black berries with a smooth, long and complex palate
2022 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 8 to 13 years; ageing potential 15 years
Region Gevrey-Chambertin
Soil Lean, Chalky soil with a red-brown cover layer of clayey marl
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Ends Separated According To Tasting
Indigenous Yeast Yes
Oak Types French oak from high forests
Serving Temperature 16°C · 61°F
Production Details Producer specification: purchased grapes and musts; hand harvest in open-work crates with sorting if necessary; total destemming; fermentation and maceration for 2 to 3 weeks in small open vats with cap punching and pumping-over; vertical pressing with press ends separated by tasting; oak-barrel maturation including 20 to 25% new barrels for 14 to 16 months, using French high-forest oak.
Tasting Notes Bright ruby; black cherry, wild blackberry and liquorice; subtle wood; mild spice, nutmeg and leather with evolution; later mushroom and damp-earth nuances; harmonious tannin, freshness and velvety texture
Critics Ratings Stephen Tanzer 90/100; Antonio Galloni, Vinous 89/100; Jancis Robinson 16.5/20
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 8 to 13 years; ageing potential 15 years
Region Gevrey-Chambertin
Soil Lean, Chalky soil with a red-brown cover layer of clayey marl
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Ends Separated According To Tasting
Indigenous Yeast Yes
Oak Types French oak from high forests
Serving Temperature 16°C · 61°F
Production Details Grapes and musts are purchased from supply partners. Grapes are harvested by hand in open-work crates and sorted if necessary, then totally destemmed. Fermentation and maceration last 2 to 3 weeks in small open vats with cap punching and pumping-over. Indigenous yeast is used, followed by vertical pressing and tasting-based separation of press ends. Maturation is in oak barrels, including 20 to 25% new barrels, for 14 to 16 months; the oak comes from French high forests.
Tasting Notes Bright ruby; black cherry, wild blackberry and liquorice; subtle wood; mild spice, nutmeg and leather with evolution; later mushroom and damp-earth nuances; harmonious tannin, freshness and velvety texture
Sources: www.drouhin.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 8 to 15 years; ageing potential 20 years
Region Gevrey-Chambertin
Soil Lean, Chalky soil with a red-brown cover layer of clayey marl
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Ends Separated According To Tasting
Indigenous Yeast Yes
Oak Types French oak from high forests
Serving Temperature 16°C · 61°F
Production Details Grapes and musts are purchased from supply partners. Grapes are harvested by hand in open-work crates and sorted if necessary, then totally destemmed. Fermentation and maceration last 2 to 3 weeks in small open vats with cap punching and pumping-over. Indigenous yeast is used, followed by vertical pressing and tasting-based separation of press ends. Maturation is in oak barrels, including 20 to 25% new barrels, for 14 to 16 months; the oak comes from French high forests.
Tasting Notes Bright to intense ruby; black cherry, wild blackberry, liquorice, red and black fruits; subtle wood; mild spice, nutmeg and leather with evolution; later mushroom and damp-earth nuances; harmonious tannin, freshness and velvety texture; expressive, complex and concentrated
Sources: www.drouhin.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2016 / 750ml | CHF 940.47Recorded amount · package unit unverified | vinpark.ch ↗ |
| Shop price | 2018 / 750ml | CHF 735.08Recorded amount · package unit unverified | vinpark.ch ↗ |
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