2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Cellaring 10–25 years; ageing potential 35 years
Classification Premier Cru
Region Les Damodes
Soil Clay mixed with limestone pebbles
Orientation East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand harvested in open-work crates, with careful sorting if necessary. Whole-crop proportion varies from 20–50% according to vintage. Fermentation and maceration last 2–3 weeks, with cap punching and pump-over. The wine matures in oak barrels for 14–18 months; decisions during maturation are guided by tasting and technical analysis.
Tasting Notes Véronique Boss-Drouhin: deep dark-ruby colour; red-fruit and spice aromas; generous palate developing smooth tannins. The producer's 2023 vintage note additionally describes ripe red and black berries, excellent ripeness, and smooth, long, complex palates.
Sources: www.drouhin.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.9%
pH 3.2
Total Acidity 3.95 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Pinot Noir
Drinking Window Optimal consumption 10–25 years; ageing potential 35 years
Classification Premier Cru
Region Les Damodes
Soil Clay and limestone-pebble soils
Orientation East
Vineyard Yield 40 hL/ha
Fermentation Vessels Small open vats in a temperature-controlled environment
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Contains Added Sulfites Yes
Serving Temperature 16°C · 61°F
Closure Natural Cork
Production Details The importer records 10,000 vines/ha. The producer states that grapes are hand harvested in open-work crates and carefully sorted if necessary; whole-crop use varies from 20–50%. Fermentation and maceration last 2–3 weeks, with cap punching and pump-over. Both sources give 14–18 months of barrel maturation; their conflicting new-oak proportions are retained separately.
Tasting Notes Véronique Boss-Drouhin: deep dark-ruby colour; red-fruit and spice aromas; generous palate developing smooth tannins. Enotria: cedar, cherries, blackberries and sweet spice, with a powerful, elegant, richly textured profile.
Food Pairing Lean red meats such as venison, fillet steak and lamb; roasted white meats including pork, veal and chicken
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 10–25 years; ageing potential 35 years
Classification Premier Cru
Region Les Damodes
Soil Hard-limestone outcrops
Orientation Due East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand harvested in open-work crates, with meticulous sorting if necessary. Whole-crop proportion varies from 20–50% according to vintage. Fermentation and maceration last 2–3 weeks, with cap punching and pump-over. The wine matures in oak barrels for 14–18 months; weekly tastings and technical analyses guide maturation decisions.
Tasting Notes Véronique Boss-Drouhin: deep ruby colour; expressive red-fruit and spice aromas; powerful attack developing rounded tannins. The producer characterizes 2020 as concentrated, intensely coloured, expressive and complex, with red and black fruit and strong terroir definition.
Sources: www.drouhin.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 10–25 years; ageing potential 35 years
Classification Premier Cru
Region Les Damodes
Soil Clay mixed with limestone pebbles
Orientation East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand harvested in open-work crates, with careful sorting if necessary. Whole-crop proportion varies from 20–50% according to vintage. Fermentation and maceration last 2–3 weeks, with cap punching and pump-over. The wine matures in oak barrels for 14–18 months; tasting and technical analysis guide maturation decisions.
Tasting Notes Véronique Boss-Drouhin: deep dark-ruby colour; red-fruit and spice aromas; generous palate developing smooth tannins. The producer describes the 2019 vintage as mature, ample, silky, charming and delicate.
Sources: www.drouhin.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 10–20 years; ageing potential 25 years
Classification Premier Cru
Region Les Damodes
Soil Clay mixed with limestone pebbles
Orientation East
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand harvested in open-work crates, with careful sorting if necessary. Whole-crop proportion varies from 20–50% according to vintage. Fermentation and maceration last 2–3 weeks, with cap punching and pump-over. The wine matures in oak barrels for 14–18 months; tasting and technical analysis guide maturation decisions.
Tasting Notes Véronique Boss-Drouhin: deep dark-ruby colour; red-fruit and spice aromas; generous palate developing smooth tannins. The producer characterizes 2017 as balanced, concentrated and already approachable, with integrated tannins.
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