2023 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8 to 13 years after vintage; ageing potential 15 years
Classification Premier Cru
Region Maranges
Soil Clay and limestone
Orientation Slope With Good South Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French oak
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from supply partners working to specifications; hand harvested in open-work crates and carefully sorted if necessary; totally destemmed; fermentation and maceration last 2 to 3 weeks in small open vats with punching down and pumping over; press fractions are separated by tasting. Élevage lasts 14 to 16 months in oak barrels, including 20 to 25% new barrels, using wood from French high forests.
Tasting Notes Véronique Boss-Drouhin: bright vivid red; intense, fruity nose with wet undergrowth and wild-nature notes; fleshy and well structured, becoming rounder with age, with a flavourful finish. The producer's 2023 Pinot Noir profile adds ripe red and black berries and smooth, long, complex palates.
2022 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8 to 13 years after vintage; ageing potential 15 years
Classification Premier Cru
Region Maranges
Soil Clay and limestone
Orientation Slope With Good South Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French oak
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from supply partners working to specifications; hand harvested in open-work crates and carefully sorted if necessary; totally destemmed; fermentation and maceration last 2 to 3 weeks in small open vats with punching down and pumping over; press fractions are separated by tasting. Élevage lasts 14 to 16 months in oak barrels, including 20 to 25% new barrels, using wood from French high forests.
Tasting Notes Véronique Boss-Drouhin: bright vivid red; intense, fruity nose with wet undergrowth and wild-nature notes; fleshy and well structured, becoming rounder with age, with a flavourful finish. The producer's 2022 red-wine profile adds blackberry, blueberry, blackcurrant, peony, violet, spices, silky tannins, freshness and ample structure.
Sources: www.drouhin.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8 to 13 years after vintage; ageing potential 15 years
Classification Premier Cru
Region Maranges
Soil Clay and limestone
Orientation Slope With Good South Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French oak
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from supply partners working to specifications; hand harvested in open-work crates and carefully sorted if necessary; totally destemmed; fermentation and maceration last 2 to 3 weeks in small open vats with punching down and pumping over; press fractions are separated by tasting. Élevage lasts 14 to 16 months in oak barrels, including 20 to 25% new barrels, using wood from French high forests.
Tasting Notes Véronique Boss-Drouhin: bright vivid red; intense, fruity nose with wet undergrowth and wild-nature notes; fleshy and well structured, becoming rounder with age, with a flavourful finish. The producer's 2021 red-wine profile describes harmony, elegance, fruit and freshness.
Sources: www.drouhin.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8 to 15 years after vintage; ageing potential 20 years
Classification Premier Cru
Region Maranges
Soil Clay and limestone
Orientation Slope With Good South Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French oak
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from supply partners working to specifications; hand harvested in open-work crates and carefully sorted if necessary; totally destemmed; fermentation and maceration last 2 to 3 weeks in small open vats with punching down and pumping over; press fractions are separated by tasting. Élevage lasts 14 to 16 months in oak barrels, including 20 to 25% new barrels, using wood from French high forests.
Tasting Notes Véronique Boss-Drouhin: bright vivid red; intense, fruity nose with wet undergrowth and wild-nature notes; fleshy and well structured, becoming rounder with age, with a flavourful finish. The producer's 2020 profile adds marked concentration, intense ruby colour, and expressive red- and black-fruit aromas.
Sources: www.drouhin.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8 to 15 years after vintage; ageing potential 20 years
Classification Premier Cru
Region Maranges
Soil Clay and limestone
Orientation Slope With Good South Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French oak
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from supply partners working to specifications; hand harvested in open-work crates and carefully sorted if necessary; totally destemmed; fermentation and maceration last 2 to 3 weeks in small open vats with punching down and pumping over; press fractions are separated by tasting. Élevage lasts 14 to 16 months in oak barrels, including 20 to 25% new barrels, using wood from French high forests.
Tasting Notes Véronique Boss-Drouhin: bright vivid red; intense, fruity nose with wet undergrowth and wild-nature notes; fleshy and well structured, becoming rounder with age, with a flavourful finish. The producer's 2019 profile describes ample, silky wines with charm and delicacy.
Sources: www.drouhin.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption 8 to 13 years after vintage; ageing potential 15 years
Classification Premier Cru
Region Maranges
Soil Clay and limestone
Orientation Slope With Good South Exposure
Fermentation Vessels Small open vats
Pressing Method Vertical Press; Press Fractions Separated According To Tasting
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types French oak
Serving Temperature 16°C · 61°F
Production Details Purchased grapes and musts from supply partners working to specifications; hand harvested in open-work crates and carefully sorted if necessary; totally destemmed; fermentation and maceration last 2 to 3 weeks in small open vats with punching down and pumping over; press fractions are separated by tasting. Élevage lasts 14 to 16 months in oak barrels, including 20 to 25% new barrels, using wood from French high forests.
Tasting Notes Véronique Boss-Drouhin: bright vivid red; intense, fruity nose with wet undergrowth and wild-nature notes; fleshy and well structured, becoming rounder with age, with a flavourful finish. The producer's 2017 profile describes balanced wines, integrated tannins and attractive concentration.
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