2024 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption at 4–10 years; ageing potential 15 years
Classification Grand Cru
Region Vaudesir
Soil Kimmeridgian limestone containing tiny marine fossils in a whitish mortar
Orientation Two Principal Exposures: Due South In The Northern Section And South-West In The Southern Section
Fermentation Vessels Existing or older oak barrels
Pressing Method Slow Whole-Bunch Pressing In A Pneumatic Press; Last-Press Juice Is Separated From Free-Run Juice
Barrel Size 500
Used Oak Only Yes
Serving Temperature 13°C · 55°F
Production Details Grapes are hand-harvested into open-work crates and carefully sorted if necessary. After slow whole-bunch pneumatic pressing, the last-press juice is kept separate from the free-run juice; following light settling, the juice enters existing or older 500 L oak barrels. Alcoholic fermentation and maturation take place in those barrels, with no new oak, for 12–15 months.
Tasting Notes Wine-level note by Véronique Boss-Drouhin: pure, limpid colour with a faint green hint; flowers, fruit, lemon and occasional coriander; harmonious, elegant palate with light salty notes and a remarkably long, complex finish. The broader 2024 white-wine commentary on this page adds fresh fruit, citrus, almond, white blossom, freshness and purity.
Food Pairing Aperitif; often drunk on its own
2023 Technical Specifications
Alcohol 13.0%
Grape Varieties Chardonnay
Drinking Window Optimal consumption at 4–10 years; ageing potential 15 years
Classification Grand Cru
Region Vaudesir
Soil Kimmeridgian limestone containing tiny marine fossils in a whitish mortar
Orientation Two Principal Exposures: Due South In The Northern Section And South-West In The Southern Section
Fermentation Vessels Existing or older oak barrels
Pressing Method Slow Whole-Bunch Pressing In A Pneumatic Press; Last-Press Juice Is Separated From Free-Run Juice
Barrel Size 500
Used Oak Only Yes
Serving Temperature 13°C · 55°F
Production Details Grapes are hand-harvested into open-work crates and carefully sorted if necessary. After slow whole-bunch pneumatic pressing, the last-press juice is kept separate from the free-run juice; following light settling, the juice enters existing or older 500 L oak barrels. Alcoholic fermentation and maturation take place in those barrels, with no new oak, for 12–15 months.
Tasting Notes Wine-level note by Véronique Boss-Drouhin: flowers, fruit, lemon and occasional coriander; harmonious, elegant palate with light salty notes and a long, complex finish. The broader 2023 vintage commentary on this page describes the white wines as aromatic, with yellow fruit and flowers, an ample, full-bodied palate, generosity, freshness and finesse.
Food Pairing Aperitif; often drunk on its own
2022 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption at 4–10 years; ageing potential 15 years
Classification Grand Cru
Region Vaudesir
Soil Kimmeridgian limestone containing tiny marine fossils in a whitish mortar
Orientation Two Principal Exposures: Due South In The Northern Section And South-West In The Southern Section
Fermentation Vessels Existing or older oak barrels
Pressing Method Slow Whole-Bunch Pressing In A Pneumatic Press; Last-Press Juice Is Separated From Free-Run Juice
Barrel Size 500
Used Oak Only Yes
Serving Temperature 13°C · 55°F
Production Details Grapes are hand-harvested into open-work crates and carefully sorted if necessary. After slow whole-bunch pneumatic pressing, the last-press juice is kept separate from the free-run juice; following light settling, the juice enters existing or older 500 L oak barrels. Alcoholic fermentation and maturation take place in those barrels, with no new oak, for 12–15 months.
Tasting Notes Wine-level note by Véronique Boss-Drouhin: flowers, fruit, lemon and occasional coriander; harmonious, elegant palate with light salty notes and a long, complex finish. The broader 2022 white-wine commentary on this page adds citrus, ripe fruit, floral fragrance, lightly spiced pastry, a tender and fleshy texture, roundness, a rich aftertaste and balance.
Food Pairing Aperitif; often drunk on its own
2021 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Optimal consumption at 4–10 years; ageing potential 15 years
Classification Grand Cru
Region Vaudesir
Soil Kimmeridgian limestone containing tiny marine fossils in a whitish mortar
Orientation Two Principal Exposures: Due South In The Northern Section And South-West In The Southern Section
Fermentation Vessels Existing or older oak barrels
Pressing Method Slow Whole-Bunch Pressing In A Pneumatic Press; Last-Press Juice Is Separated From Free-Run Juice
Barrel Size 500
Used Oak Only Yes
Serving Temperature 13°C · 55°F
Production Details Grapes are hand-harvested into open-work crates and carefully sorted if necessary. After slow whole-bunch pneumatic pressing, the last-press juice is kept separate from the free-run juice; following light settling, the juice enters existing or older 500 L oak barrels. Alcoholic fermentation and maturation take place in those barrels, with no new oak, for 12–15 months.
Tasting Notes Wine-level note by Véronique Boss-Drouhin: flowers, fruit, lemon and occasional coriander; harmonious, elegant palate with light salty notes and a long, complex finish. The broader 2021 white-wine commentary on this page describes the wines as less opulent than preceding vintages, balanced and aromatic.
Food Pairing Aperitif; often drunk on its own
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