2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–20 years; stated ageing potential 25 years
Classification Premier Cru
Region Les Baudes
Soil Complex jurassic-age limestone subsoil
Orientation Mild Incline With Due-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press-End Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Production Details Grapes are harvested by hand in open-work crates and carefully sorted if necessary. The producer's specification allows 20–50% whole-crop use depending on the vintage, followed by 2–3 weeks of fermentation and maceration with punching-down and pumping-over. Maturation lasts 14–18 months in oak. Recommended serving temperature is 16–18°C.
Tasting Notes Véronique Boss-Drouhin: lively bright red; violet, black cherry, humus and truffle, developing a touch of venison near maturity; restrained, delicate tannins; harmonious acidity and texture; long candied-fruit and kirsch finish. The producer's 2023 context adds ripe red and black berries and a smooth, long, complex palate.
2022 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–20 years; stated ageing potential 25 years
Classification Premier Cru
Region Les Baudes
Soil Complex jurassic-age limestone subsoil
Orientation Mild Incline With Due-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press-End Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Production Details Grapes are harvested by hand in open-work crates and carefully sorted if necessary. The producer's specification allows 20–50% whole-crop use depending on the vintage, followed by 2–3 weeks of fermentation and maceration with punching-down and pumping-over. Maturation lasts 14–18 months in oak. Recommended serving temperature is 16–18°C.
Tasting Notes Véronique Boss-Drouhin: lively bright red; violet, black cherry, humus and truffle, developing a touch of venison near maturity; restrained, delicate tannins; long candied-fruit and kirsch finish. The 2022 commentary adds blackberry, blueberry, blackcurrant, peony, violet and spice, with silky tannins and an ample, full-bodied, fresh palate.
Sources: www.drouhin.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–20 years; stated ageing potential 25 years
Classification Premier Cru
Region Les Baudes
Soil Complex jurassic-age limestone subsoil
Orientation Mild Incline With Due-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press-End Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Production Details Grapes are harvested by hand in open-work crates and carefully sorted if necessary. The producer's specification allows 20–50% whole-crop use depending on the vintage, followed by 2–3 weeks of fermentation and maceration with punching-down and pumping-over. Maturation lasts 14–18 months in oak. Recommended serving temperature is 16–18°C.
Tasting Notes Véronique Boss-Drouhin: lively bright red; violet, black cherry, humus and truffle, developing a touch of venison near maturity; restrained, delicate tannins; long candied-fruit and kirsch finish. The 2021 commentary characterizes the reds as harmonious, elegant, fruity and notably fresh.
Sources: www.drouhin.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–25 years; stated ageing potential 35 years
Classification Premier Cru
Region Les Baudes
Soil Complex jurassic-age limestone subsoil
Orientation Mild Incline With Due-East Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press-End Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Production Details Grapes are harvested by hand in open-work crates and carefully sorted if necessary. The producer's specification allows 20–50% whole-crop use depending on the vintage, followed by 2–3 weeks of fermentation and maceration with punching-down and pumping-over. Maturation lasts 14–18 months in oak. Recommended serving temperature is 16–18°C.
Tasting Notes Véronique Boss-Drouhin: lively bright red; violet, black cherry, humus and truffle, developing a touch of venison near maturity; restrained, delicate tannins; long candied-fruit and kirsch finish. The 2019 commentary describes ample, silky, charming and delicate wines arising from great maturity.
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