2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 10 to 25 years; ageing potential: 35 years
Classification Premier Cru
Region Les Chanlins-Bas
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press
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 into open-work crates and carefully sorted if necessary. The producer gives 20–50% whole crop depending on the vintage. Fermentation and maceration last 2–3 weeks, with punching down and pumping over; press fractions are separated according to tasting. Maturation in oak barrels lasts 14–18 months.
Tasting Notes Véronique Boss-Drouhin: bright ruby-red; mild, rich redcurrant, blackberry and blueberry; fine palate, delicate tannic structure and long finish.
2022 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 10 to 25 years; ageing potential: 35 years
Classification Premier Cru
Region Les Chanlins-Bas
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press
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 into open-work crates and carefully sorted if necessary. The producer gives 20–50% whole crop depending on the vintage. Fermentation and maceration last 2–3 weeks, with punching down and pumping over; press fractions are separated according to tasting. Maturation in oak barrels lasts 14–18 months.
Tasting Notes Véronique Boss-Drouhin: bright ruby-red; mild, rich redcurrant, blackberry and blueberry; fine palate, delicate tannic structure and long finish.
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 10 to 25 years; ageing potential: 35 years
Classification Premier Cru
Region Les Chanlins-Bas
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press
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 into open-work crates and carefully sorted if necessary. The producer gives 20–50% whole crop depending on the vintage. Fermentation and maceration last 2–3 weeks, with punching down and pumping over; press fractions are separated according to tasting. Maturation in oak barrels lasts 14–18 months.
Tasting Notes Véronique Boss-Drouhin: bright ruby-red; mild, rich redcurrant, blackberry and blueberry; fine palate, delicate tannic structure and long finish.
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 5 to 12 years; ageing potential: 15 years
Classification Premier Cru
Region Les Chanlins-Bas
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand-harvested into open-work crates and carefully sorted if necessary; the fruit was totally destemmed. Fermentation and maceration last 2–3 weeks, with punching down and pumping over; press fractions are separated according to tasting. Maturation in oak barrels lasts 12–16 months.
Tasting Notes Véronique Boss-Drouhin: bright deep red; fresh, velvety redcurrant, blackberry and blueberry developing toward chocolate, leather and pepper; powerful yet harmonious tannins and a very long finish.
2018 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 5 to 12 years; ageing potential: 15 years
Classification Premier Cru
Region Les Chanlins-Bas
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand-harvested into open-work crates and carefully sorted if necessary; the fruit was totally destemmed. Fermentation and maceration last 2–3 weeks, with punching down and pumping over; press fractions are separated according to tasting. Maturation in oak barrels lasts 12–16 months.
Tasting Notes Véronique Boss-Drouhin: bright deep red; fresh, velvety redcurrant, blackberry and blueberry developing toward chocolate, leather and pepper; powerful yet harmonious tannins and a very long finish.
2017 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 5 to 8 years; ageing potential: 10 years
Classification Premier Cru
Region Les Chanlins-Bas
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French high-forest oak
Serving Temperature 16°C · 61°F
Production Details Hand-harvested into open-work crates and carefully sorted if necessary; the fruit was totally destemmed. Fermentation and maceration last 2–3 weeks, with punching down and pumping over; press fractions are separated according to tasting. Maturation in oak barrels lasts 12–16 months.
Tasting Notes Véronique Boss-Drouhin: bright deep red; fresh, velvety redcurrant, blackberry and blueberry developing toward chocolate, leather and pepper; powerful yet harmonious tannins and a very long finish.
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