2024 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–20 years; stated ageing potential 25 years
Classification Premier Cru
Region Le Clos des Mouches
Soil Clay and limestone; rocky upper soils and limestone-and-marl soils in the center of the clos
Orientation East/South-East Exposure On A Mild Mid-Slope Incline
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand harvested in open-work crates and carefully sorted when necessary. Whole-crop use is stated only as a vintage-dependent 20–50%. Fermentation and maceration last 2–3 weeks in small open vats, with punching down and pumping over; press ends are separated by tasting. Maturation is in oak barrels, including 25% new barrels, for 14–18 months.
Tasting Notes Véronique Boss-Drouhin: deep ruby; fresh and intense; Morello cherry, raspberry and blackberry; smoky notes evolving toward liquorice; with maturity, pepper, tobacco, humus and undergrowth; fleshy texture, freshness, silky tannins and a harmonious, persistent finish
2023 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption after 10–20 years; stated ageing potential 25 years
Classification Premier Cru
Region Le Clos des Mouches
Soil Clay and limestone; rocky upper soils and limestone-and-marl soils in the center of the clos
Orientation East/South-East Exposure On A Mild Mid-Slope Incline
Estate Grown Yes
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand harvested in open-work crates and sorted when necessary. Whole-crop use is qualified as 20–50% depending on vintage. Fermentation and maceration last 2–3 weeks in small open vats with punching down and pumping over; press ends are separated by tasting. The wine matures in oak barrels, including 25% new barrels, for 14–18 months.
Tasting Notes Tim Atkin MW: crushed blueberries, cherry cordial, candied rose petals and chimney smoke, with talc-like tannins, thirst-quenching acidity and a light, ethereal palate
Critics Ratings 94
2022 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption after 10–20 years; stated ageing potential 25 years
Classification Premier Cru
Region Le Clos des Mouches
Soil Clay and limestone; rocky upper soils and limestone-and-marl soils in the center of the clos
Orientation East/South-East Exposure On A Mild Mid-Slope Incline
Estate Grown Yes
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Estate fruit is hand harvested in open-work crates and sorted when necessary. Whole-crop use is qualified as 20–50% depending on vintage. Fermentation and maceration last 2–3 weeks in small open vats with punching down and pumping over; press ends are separated by tasting. Maturation is in oak barrels, including 25% new barrels, for 14–18 months.
Tasting Notes Tim Atkin MW: dried cranberries, rose petals, blueberry compote and underbrush, with fine-boned tannins, vivacious acidity and a persistent finish
Critics Ratings 94
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 10–25 years; stated ageing potential 35 years
Classification Premier Cru
Region Le Clos des Mouches
Soil Clay and limestone; rocky upper soils and limestone-and-marl soils in the center of the clos
Orientation East/South-East Exposure On A Mild Mid-Slope Incline
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand harvested in open-work crates and sorted when necessary. Whole-crop use is stated only as a vintage-dependent 20–50%. Fermentation and maceration last 2–3 weeks in small open vats with punching down and pumping over; press ends are separated by tasting. Maturation is in oak barrels, including 25% new barrels, for 14–18 months.
Tasting Notes Producer’s 2020 vintage assessment: remarkable concentration, intense ruby color, expressive and complex red- and black-fruit aromas, perceptible terroir nuances and strong cellaring potential
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