2023 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption 8–10 years; ageing potential 15 years
Classification Premier Cru
Region Perrieres
Soil Poor soil with outcrops of dry, Chalky layers
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing; Last-Press Juice Separated From Free-Run Juice
Serving Temperature 13°C · 55°F
Production Details Grapes and musts are purchased from supply partners working to producer specifications. Grapes are hand-harvested into open-work crates and sorted if necessary. After slight settling, the juice enters barrels. Alcoholic fermentation, malolactic fermentation and maturation occur in oak barrels; approximately 20–25% of the barrels are new. Maturation lasts 16–18 months, using oak from French high forests.
Tasting Notes Véronique Boss-Drouhin: syrup, grilled almond and preserved-fruit aromas; silky, ample and fresh palate; grilled-bread and fruit-jam flavors. The producer’s 2023 vintage note adds yellow fruit, floral hints, generosity, freshness and finesse.
Sources: www.drouhin.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption 8–10 years; ageing potential 15 years
Classification Premier Cru
Region Perrieres
Soil Poor soil with outcrops of dry, Chalky layers
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing; Last-Press Juice Separated From Free-Run Juice
Serving Temperature 13°C · 55°F
Production Details Grapes and musts are purchased from supply partners working to producer specifications. Grapes are hand-harvested into open-work crates and sorted if necessary. After slight settling, the juice enters barrels. Alcoholic fermentation, malolactic fermentation and maturation occur in oak barrels; approximately 20–25% of the barrels are new. Maturation lasts 16–18 months, using oak from French high forests.
Tasting Notes Véronique Boss-Drouhin: syrup, grilled almond and preserved-fruit aromas; silky, ample and fresh palate; grilled-bread and fruit-jam flavors. The producer’s 2022 vintage note adds citrus, ripe fruit, floral fragrance, pastry-like spice, roundness and balance.
Sources: www.drouhin.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption 8–10 years; ageing potential 15 years
Classification Premier Cru
Region Perrieres
Soil Poor soil with outcrops of dry, Chalky layers
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing; Last-Press Juice Separated From Free-Run Juice
Serving Temperature 13°C · 55°F
Production Details Grapes and musts are purchased from supply partners working to producer specifications. Grapes are hand-harvested into open-work crates and sorted if necessary. After slight settling, the juice enters barrels. Alcoholic fermentation, malolactic fermentation and maturation occur in oak barrels; approximately 20–25% of the barrels are new. Maturation lasts 16–18 months, using oak from French high forests.
Tasting Notes Véronique Boss-Drouhin: syrup, grilled almond and preserved-fruit aromas; silky, ample and fresh palate; grilled-bread and fruit-jam flavors. The producer characterizes the 2021 whites as less opulent, balanced and aromatic.
Sources: www.drouhin.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption 8–20 years; ageing potential 20 years
Classification Premier Cru
Region Perrieres
Soil Poor soil with outcrops of dry white limestone plates
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing Of Whole Bunches; Last-Press Juice Separated From Free-Run Juice
Serving Temperature 13°C · 55°F
Production Details Grapes and musts are purchased from supply partners working to producer specifications. Grapes are hand-harvested into open-work crates and carefully sorted if necessary. Following settling, the white juice passes directly into barrels. Alcoholic fermentation, malolactic fermentation and maturation occur in oak barrels; approximately 20–25% of the barrels are new. Maturation lasts 16–18 months, using oak from French high forests.
Tasting Notes Véronique Boss-Drouhin: syrup, grilled almond and preserved-fruit aromas; silky, ample and fresh palate; grilled and preserved-fruit flavors. The producer’s 2020 vintage note adds honeyed fruit and dried-fruit aromas.
Sources: www.drouhin.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption 8–20 years; ageing potential 20 years
Classification Premier Cru
Region Perrieres
Soil Poor soil with outcrops of dry, Chalky layers
Fermentation Vessels Oak barrels
Pressing Method Slow Pneumatic Pressing; Last-Press Juice Separated From Free-Run Juice
Serving Temperature 13°C · 55°F
Production Details Grapes and musts are purchased from supply partners working to producer specifications. Grapes are hand-harvested into open-work crates and sorted if necessary. After slight settling, the juice enters barrels. Alcoholic fermentation, malolactic fermentation and maturation occur in oak barrels; approximately 20–25% of the barrels are new. Maturation lasts 16–18 months, using oak from French high forests.
Tasting Notes Véronique Boss-Drouhin: syrup, grilled almond and preserved-fruit aromas; silky, ample and fresh palate; grilled-bread and fruit-jam flavors. The producer characterizes the 2019 wines as gracious, delicate and fresh.
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