2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Producer cellaring guidance: optimal consumption after 8 to 15 years; ageing potential 20 years.
Classification Premier Cru
Region Les Sizies
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Serving Temperature 16°C · 61°F
Production Details Grapes are harvested by hand in open-work crates and carefully sorted if necessary. The fruit is totally destemmed, followed by 2–3 weeks of fermentation and maceration in small open vats with punching down and pumping over. After vertical pressing and tasting-based separation of press fractions, the wine matures for 14–16 months in oak barrels, including 20–25% new barrels, made from French high-forest oak.
Tasting Notes Véronique Boss-Drouhin: deep bright ruby; redcurrant, blackcurrant and undergrowth on the nose; ample palate with cherry and spice; harmonious with persistent aromatic length.
2022 Technical Specifications
Grape Varieties Pinot Noir
Classification Premier Cru
Region Les Sizies
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Serving Temperature 16°C · 61°F
Production Details Grapes are harvested by hand in open-work crates and carefully sorted if necessary. The fruit is totally destemmed, followed by 2–3 weeks of fermentation and maceration in small open vats with punching down and pumping over. After vertical pressing and tasting-based separation of press fractions, the wine matures for 14–16 months in oak barrels, including 20–25% new barrels, made from French high-forest oak.
Tasting Notes Véronique Boss-Drouhin: deep bright ruby; redcurrant, blackcurrant and undergrowth on the nose; ample palate with cherry and spice; harmonious with persistent aromatic length.
Sources: www.drouhin.com ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Producer cellaring guidance: optimal consumption after 8 to 15 years; ageing potential 20 years.
Classification Premier Cru
Region Les Sizies
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Serving Temperature 16°C · 61°F
Production Details Grapes are harvested by hand in open-work crates and carefully sorted if necessary. The fruit is totally destemmed, followed by 2–3 weeks of fermentation and maceration in small open vats with punching down and pumping over. After vertical pressing and tasting-based separation of press fractions, the wine matures for 14–16 months in oak barrels, including 20–25% new barrels, made from French high-forest oak.
Tasting Notes Véronique Boss-Drouhin: deep bright ruby; redcurrant, blackcurrant and undergrowth on the nose; ample palate with cherry and spice; harmonious with persistent aromatic length.
Sources: www.drouhin.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Producer cellaring guidance: optimal consumption after 8 to 13 years; ageing potential 15 years.
Classification Premier Cru
Region Les Sizies
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Serving Temperature 16°C · 61°F
Production Details Grapes are harvested by hand in open-work crates and carefully sorted if necessary. The fruit is totally destemmed, followed by 2–3 weeks of fermentation and maceration in small open vats with punching down and pumping over. After vertical pressing and tasting-based separation of press fractions, the wine matures for 14–16 months in oak barrels, including 20–25% new barrels, made from French high-forest oak.
Tasting Notes Véronique Boss-Drouhin: deep bright ruby; redcurrant, blackcurrant and undergrowth on the nose; ample palate with cherry and spice; harmonious with persistent aromatic length.
Sources: www.drouhin.com ↗ · Compare this vintage
2016 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Producer cellaring guidance: optimal consumption after 8 to 13 years; ageing potential 15 years.
Classification Premier Cru
Region Les Sizies
Soil Clay and limestone
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Serving Temperature 16°C · 61°F
Production Details Grapes are harvested by hand in open-work crates and carefully sorted if necessary. The fruit is totally destemmed, followed by 2–3 weeks of fermentation and maceration in small open vats with punching down and pumping over. After vertical pressing and tasting-based separation of press fractions, the wine matures for 14–16 months in oak barrels, including 20–25% new barrels, made from French high-forest oak.
Tasting Notes Véronique Boss-Drouhin: deep bright ruby; redcurrant, blackcurrant and undergrowth on the nose; ample palate with cherry and spice; harmonious with persistent aromatic length.
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