2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 10–20 years; ageing potential: 25 years
Classification Premier Cru
Region La Piece Sous le Bois
Soil Stony soil with outcrops of dry, Chalky layers
Orientation Southeast
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Final Press Fractions Separated According To Tasting
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 Grapes and musts are purchased from supply partners working to the producer's specifications. Grapes are harvested by hand in open-work crates and sorted if necessary. The producer's stated protocol uses 20–50% whole crop depending on the vintage, followed by 2–3 weeks of fermentation and maceration with punch-downs and pump-overs. Maturation takes place in oak barrels for 14–18 months. These ranges are not presented as exact 2023 values.
Tasting Notes Véronique Boss-Drouhin: floral, fine, supple and velvety, with a Volnay-like profile and great elegance
2022 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 10–20 years; ageing potential: 25 years
Classification Premier Cru
Region La Piece Sous le Bois
Soil Stony soil with outcrops of dry, Chalky layers
Orientation Southeast
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Final Press Fractions Separated According To Tasting
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 Grapes and musts are purchased from supply partners working to the producer's specifications. Grapes are harvested by hand in open-work crates and sorted if necessary. The stated protocol uses 20–50% whole crop depending on the vintage, followed by 2–3 weeks of fermentation and maceration with punch-downs and pump-overs. Maturation takes place in oak barrels for 14–18 months. These ranges are not presented as exact 2022 values.
Tasting Notes Véronique Boss-Drouhin: floral, fine, supple and velvety, with a Volnay-like profile and great elegance
Sources: www.drouhin.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 10–20 years; ageing potential: 25 years
Classification Premier Cru
Region La Piece Sous le Bois
Soil Stony soil with outcrops of dry, Chalky layers
Orientation Southeast
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Final Press Fractions Separated According To Tasting
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 Grapes and musts are purchased from supply partners working to the producer's specifications. Grapes are harvested by hand in open-work crates and sorted if necessary. The stated protocol uses 20–50% whole crop depending on the vintage, followed by 2–3 weeks of fermentation and maceration with punch-downs and pump-overs. Maturation takes place in oak barrels for 14–18 months. These ranges are not presented as exact 2021 values.
Tasting Notes Véronique Boss-Drouhin: floral, fine, supple and velvety, with a Volnay-like profile and great elegance
Sources: www.drouhin.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption: 10–25 years; ageing potential: 35 years
Classification Premier Cru
Region La Piece Sous le Bois
Soil Stony soil with outcrops of dry, Chalky layers
Orientation Southeast
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Final Press Fractions Separated According To Tasting
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 Grapes and musts are purchased from supply partners working to the producer's specifications. Grapes are harvested by hand in open-work crates and sorted if necessary. The stated protocol uses 20–50% whole crop depending on the vintage, followed by 2–3 weeks of fermentation and maceration with punch-downs and pump-overs. Maturation takes place in oak barrels for 14–18 months. These ranges are not presented as exact 2020 values.
Tasting Notes Véronique Boss-Drouhin: floral, fine, supple and velvety, with a Volnay-like profile and great elegance
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