2017 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 15–20 years; ageing potential 30 years
Classification Grand Cru
Region Les Bressandes
Soil Well-drained mixture of clay and small rocks
Orientation South-East Exposure On A Rather Steep Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Grapes are hand harvested into open-work crates and carefully sorted if necessary. The producer describes 20–50% whole-crop use depending on the vintage, followed by 2–3 weeks of fermentation and maceration in small open vats with punch-downs and pump-overs; the exact 2017 whole-crop share and maceration duration are not specified. Maturation is in oak barrels for 16–20 months, including 30% new barrels, using French high-forest oak.
Tasting Notes Véronique Boss-Drouhin describes powerful candied-fruit aromas developing spice and musk, a velvety texture balancing tannin and acidity, and a persistent palate. The producer’s 2017 vintage note adds balanced, integrated tannins and strong concentration.
2016 Technical Specifications
Alcohol 13.0%
Residual Sugar 3 g/L
Total Acidity 4.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 15–20 years; ageing potential 30 years
Classification Grand Cru
Region Les Bressandes
Soil Well-drained mixture of clay and small rocks
Orientation South-East Exposure On A Rather Steep Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Contains Added Sulfites Yes
Serving Temperature 16°C · 61°F
Closure Natural Cork
Production Details Grapes are hand harvested into open-work crates and carefully sorted if necessary. The producer describes 20–50% whole-crop use depending on the vintage, followed by 2–3 weeks of fermentation and maceration in small open vats with punch-downs and pump-overs; the exact 2016 whole-crop share and maceration duration are not specified. Maturation is in oak barrels for 16–20 months, including 30% new barrels, using French high-forest oak.
Tasting Notes Véronique Boss-Drouhin describes candied fruit developing spice and musk, a velvety texture, and a persistent palate. The producer’s 2016 vintage note adds deep ruby colour, ripe black-fruit, violet and spice notes, with a round, generous palate.
2015 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 15–25 years; ageing potential 40 years
Classification Grand Cru
Region Les Bressandes
Soil Well-drained mixture of clay and small rocks
Orientation South-East Exposure On A Rather Steep Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Grapes are hand harvested into open-work crates and carefully sorted if necessary. The producer describes 20–50% whole-crop use depending on the vintage, followed by 2–3 weeks of fermentation and maceration in small open vats with punch-downs and pump-overs; the exact 2015 whole-crop share and maceration duration are not specified. Maturation is in oak barrels for 16–20 months, including 30% new barrels, using French high-forest oak.
Tasting Notes Véronique Boss-Drouhin describes powerful candied-fruit aromas developing spice and musk, a velvety texture balancing tannin and acidity, and a persistent palate. The producer’s 2015 vintage note adds ripe red-fruit notes, tannic structure and good length.
Sources: www.drouhin.com ↗ · Compare this vintage
2014 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 10–15 years; ageing potential 25 years
Classification Grand Cru
Region Les Bressandes
Soil Well-drained mixture of clay and small rocks
Orientation South-East Exposure On A Rather Steep Slope
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Grapes are hand harvested into open-work crates and carefully sorted if necessary. The producer describes 20–50% whole-crop use depending on the vintage, followed by 2–3 weeks of fermentation and maceration in small open vats with punch-downs and pump-overs; the exact 2014 whole-crop share and maceration duration are not specified. Maturation is in oak barrels for 16–20 months, including 30% new barrels, using French high-forest oak.
Tasting Notes Véronique Boss-Drouhin describes powerful candied-fruit aromas developing spice and musk, a velvety texture balancing tannin and acidity, and a persistent palate. The producer’s 2014 vintage note adds structure, supple tannins and strong concentration.
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