2023 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption after 8–10 years; ageing potential 15 years
Classification Premier Cru
Region Les Embazees
Soil Complex, Mostly light soils of marl, Limestone, Yellow or red clay, Scree and gravel
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing, With Last-Press Juice Separated From Free-Run Juice
Oak Types French high-forest oak
Serving Temperature 13°C · 55°F
Production Details Made from grapes and musts purchased from supply partners under producer specifications. Grapes are hand-harvested in open-work crates and carefully sorted if necessary. After pressing, the juice enters barrel following light settling. Alcoholic fermentation, malolactic fermentation and élevage occur in oak barrels, approximately 20–25% new, with élevage lasting 16–18 months.
Tasting Notes Light golden and bright; hawthorn, acacia and honeysuckle evolving toward hazelnut, honey and ripe pear; opulent palate with persistent flavors
2022 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption after 8–10 years; ageing potential 15 years
Classification Premier Cru
Region Les Embazees
Soil Complex, Mostly light soils of marl, Limestone, Yellow or red clay, Scree and gravel
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing, With Last-Press Juice Separated From Free-Run Juice
Oak Types French high-forest oak
Serving Temperature 13°C · 55°F
Production Details Made from grapes and musts purchased from supply partners under producer specifications. Grapes are hand-harvested in open-work crates and carefully sorted if necessary. After pressing, the juice enters barrel following light settling. Alcoholic fermentation, malolactic fermentation and élevage occur in oak barrels, approximately 20–25% new, with élevage lasting 16–18 months.
Tasting Notes Light golden and bright; hawthorn, acacia and honeysuckle evolving toward hazelnut, honey and ripe pear; opulent palate with persistent flavors
2021 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption after 8–10 years; ageing potential 15 years
Classification Premier Cru
Region Les Embazees
Soil Complex, Mostly light soils of marl, Limestone, Yellow or red clay, Scree and gravel
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing, With Last-Press Juice Separated From Free-Run Juice
Oak Types French high-forest oak
Serving Temperature 13°C · 55°F
Production Details Made from grapes and musts purchased from supply partners under producer specifications. Grapes are hand-harvested in open-work crates and carefully sorted if necessary. After pressing, the juice enters barrel following light settling. Alcoholic fermentation, malolactic fermentation and élevage occur in oak barrels, approximately 20–25% new, with élevage lasting 16–18 months.
Tasting Notes Light golden and bright; hawthorn, acacia and honeysuckle evolving toward hazelnut, honey and ripe pear; opulent palate with persistent flavors
2020 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption after 8–20 years; ageing potential 20 years
Classification Premier Cru
Region Les Embazees
Soil Complex, Mostly light soils of marl, Limestone, Yellow or red clay, Scree and gravel
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing, With Last-Press Juice Separated From Free-Run Juice
Oak Types French high-forest oak
Serving Temperature 13°C · 55°F
Production Details Made from grapes and musts purchased from supply partners under producer specifications. Grapes are hand-harvested in open-work crates and carefully sorted if necessary. After pressing, the juice enters barrel following light settling. Alcoholic fermentation, malolactic fermentation and élevage occur in oak barrels, approximately 20–25% new, with élevage lasting 16–18 months.
Tasting Notes Light golden and bright; hawthorn, acacia and honeysuckle evolving toward hazelnut, honey and ripe pear; opulent palate with persistent flavors
2019 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption after 8–20 years; ageing potential 20 years
Classification Premier Cru
Region Les Embazees
Soil Complex, Mostly light soils of marl, Limestone, Yellow or red clay, Scree and gravel
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing, With Last-Press Juice Separated From Free-Run Juice
Oak Types French high-forest oak
Serving Temperature 13°C · 55°F
Production Details Made from grapes and musts purchased from supply partners under producer specifications. Grapes are hand-harvested in open-work crates and carefully sorted if necessary. After pressing, the juice enters barrel following light settling. Alcoholic fermentation, malolactic fermentation and élevage occur in oak barrels, approximately 20–25% new, with élevage lasting 16–18 months.
Tasting Notes Light golden and bright; hawthorn, acacia and honeysuckle evolving toward hazelnut, honey and ripe pear; opulent palate with persistent flavors
2018 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption after 8–20 years; ageing potential 20 years
Classification Premier Cru
Region Les Embazees
Soil Complex, Mostly light soils of marl, Limestone, Yellow or red clay, Scree and gravel
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing, With Last-Press Juice Separated From Free-Run Juice
Oak Types French high-forest oak
Serving Temperature 13°C · 55°F
Production Details Made from grapes and musts purchased from supply partners under producer specifications. Grapes are hand-harvested in open-work crates and carefully sorted if necessary. After pressing, the juice enters barrel following light settling. Alcoholic fermentation, malolactic fermentation and élevage occur in oak barrels, approximately 20–25% new, with élevage lasting 16–18 months.
Tasting Notes Light golden and bright; hawthorn, acacia and honeysuckle evolving toward hazelnut, honey and ripe pear; opulent palate with persistent flavors
2017 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption after 8–10 years; ageing potential 15 years
Classification Premier Cru
Region Les Embazees
Soil Complex, Mostly light soils of marl, Limestone, Yellow or red clay, Scree and gravel
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing, With Last-Press Juice Separated From Free-Run Juice
Oak Types French high-forest oak
Serving Temperature 13°C · 55°F
Production Details Made from grapes and musts purchased from supply partners under producer specifications. Grapes are hand-harvested in open-work crates and carefully sorted if necessary. After pressing, the juice enters barrel following light settling. Alcoholic fermentation, malolactic fermentation and élevage occur in oak barrels, approximately 20–25% new, with élevage lasting 16–18 months.
Tasting Notes Light golden and bright; hawthorn, acacia and honeysuckle evolving toward hazelnut, honey and ripe pear; opulent palate with persistent flavors
2016 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption after 8–10 years; ageing potential 15 years
Classification Premier Cru
Region Les Embazees
Soil Complex, Mostly light soils of marl, Limestone, Yellow or red clay, Scree and gravel
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing, With Last-Press Juice Separated From Free-Run Juice
Oak Types French high-forest oak
Serving Temperature 13°C · 55°F
Production Details Made from grapes and musts purchased from supply partners under producer specifications. Grapes are hand-harvested in open-work crates and carefully sorted if necessary. After pressing, the juice enters barrel following light settling. Alcoholic fermentation, malolactic fermentation and élevage occur in oak barrels, approximately 20–25% new, with élevage lasting 16–18 months.
Tasting Notes Light golden and bright; hawthorn, acacia and honeysuckle evolving toward hazelnut, honey and ripe pear; opulent palate with persistent flavors
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