2024 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 25 years; ageing potential 40 years
Classification Grand Cru
Region Mazis-Chambertin
Soil Mix of red clay, Chalk and broken stones
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Types French oak
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates, with careful sorting if necessary. The sheet describes a vintage-dependent whole-crop proportion of 20–50%, followed by 2–3 weeks of fermentation and maceration in small open vats with punch-downs and pump-overs; press fractions are separated by tasting. Maturation is in French oak barrels, 30% new, for 16–20 months.
Tasting Notes Intense deep colour; powerful red- and black-fruit and liquorice aromas; structured, fine and long, with silky tannins
2021 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Cellaring: 5 to 20 years
Classification Grand Cru
Region Mazis-Chambertin
Soil Mix of red clay, Chalk and broken stones
Indigenous Yeast Yes
Oak Types French oak
Production Details Vineyard planting density is 10,000 vines per hectare and pruning is Guyot. Maceration and vinification last 2–3 weeks with indigenous yeasts and controlled temperatures. Maturation is in French oak barrels, 20% new, for 14–18 months. The serving recommendation is 61–62°F.
Tasting Notes Intense deep colour; powerful, complex red- and black-fruit and liquorice aromas; structured and fine, with silky tannins and a long finish
Food Pairing Feathered game, preferably with a wine sauce
Sources: dreyfusashby.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 25 years; ageing potential 40 years
Classification Grand Cru
Region Mazis-Chambertin
Soil Mix of red clay, Chalk and broken stones
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Types French oak
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. The page describes a vintage-dependent whole-crop proportion of 20–50%, followed by 2–3 weeks of fermentation and maceration in small open vats with punch-downs and pump-overs. A vertical press is used and press fractions are separated by tasting. Maturation is in French oak barrels, 30% new, for 16–20 months.
Tasting Notes Ample, silky, charming and delicate
Sources: www.drouhin.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Optimal consumption after 15 to 20 years; ageing potential 30 years
Classification Grand Cru
Region Mazis-Chambertin
Soil Mix of red clay, Chalk and broken stones
Fermentation Vessels Small open vats
Pressing Method Vertical Press
Indigenous Yeast Yes
Oak Types French oak
Serving Temperature 16°C · 61°F
Production Details Hand-harvested in open-work crates and sorted if necessary. The page describes a vintage-dependent whole-crop proportion of 20–50%, followed by 2–3 weeks of fermentation and maceration in small open vats with punch-downs and pump-overs. A vertical press is used and press fractions are separated by tasting. Maturation is in French oak barrels, 30% new, for 16–20 months.
Tasting Notes Balanced and concentrated, with integrated tannins; approachable and ready to drink
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