sábado, 13 de julio de 2013

Maison Joseph Drouhin (Beaune - Bourgogne)



MAISON JOSEPH DROUHIN - BEAUNE

Firma de Borgoña (Francia) que se ha hecho famosa por sus vinos elegantes y distinguidos, tanto blancos como tintos. En una zona en la que el laberinto de denominaciones es difícil de comprender para el consumidor, esta firma ha conseguido crear una selección fiable de los mejores vinos.

Posee 73 ha de viñedo repartidas por toda la Borgoña (Chablis, Cote de Nuits, Cóte de Beaune y Cote Chalonnaise). Entre sus vinos destaca el Beaune tinto Clos de Mouches. Pero Drouhin es hoy dueño de parcelas en otros grandes crus, como Chambertin Clos de Béze, Bonnes Mares, Musigny y Clos de Vougeot. Poseen una hermosa cava en Beaune y una moderna planta vinificadora en las afueras de la ciudad.

Además, son propietarios del Domaine Drouhin en Oregon. Una de las mejores bodegas de Oregón (EE.UU.), fundada por la firma Joseph Drouhin, en 1988. La propiedad se encuentra en una ladera, en las colinas rojas de Villamette Valley. Lo mejor de la producción son los impresionantes tintos de pinot noir (aterciopelados, elegantes, con finos aromas de cerezas), a los que Véronique Drouhin dedica toda su atención.

Maison Joseph Drouhin. Beaune. Visita-Cata 35€; Solo cata 20€.
1 cour du Parlament de Bourgogne - 201200 Beaune. Tel +33 80 24 84 05
Email: stephanelegrand@drouhin.com


THE DOMAINE JOSEPH DROUHIN - BURGUNDY

Drouhin, Joseph, one of the most respected négociants and winemakers in Burgundy. Founded in 1880, the firm is based above historic cellars in the city of Beaune, dating from the 13th century. Joseph’s son Maurice, who took over control of the firm in 1918, built up its reputation for quality and acquired a number of important vineyard holdings, starting with the Clos des Mouches. After the Second World War, exports of Joseph Drouhin wines increased considerably.

Robert Drouhin took over control of the house in 1957 and made many significant vineyard acquisitions, particularly on the Cote de Nuits, including Musigny, Griotte-Chambertin, Bonnes Mares, and Grands Echezeaux. In 1968, an outpost in Chablis was established so that, of all Beaune merchants, Drouhin is the best placed in this northerly region with holdings in several grands crus and premiers crus. In the mid 2000s the firm’s (increasingly organically cultivated) holdings totalled 71 ha/178 acres plus 3 ha recently acquired in Rully. The firm also has also made and sold Marquis de Laguiche Montrachet since 1947.


The firm has its own nursery. At 12,500 plants per ha its vine density is one of the highest in Burgundy (where the average is 10,000). Drouhin was one of the first firms to investigate and embrace the fundamentals of modern wine-making, although many traditional techniques are also used. Oenologist Laurence Jobard has been responsible for a succession of clean, rigorous wines that are never among Burgundy’s richest but are serious expressions of each appellation. Today the firm is run by Robert's children Philippe,
Véronique, Laurent, and Frédéric, who is manager.

Somewhat ironically in view of Maurice´s; stated aim that Joseph Drouhin should concentrate on burgundy exclusively, Robert Drouhin was the first Burgundian to make a significant investment in a wine region outside France. Domaine Drouhin Oregon, established in 1988, owns 60 ha in oregon and 1989 was its first commercial vintage of Pinot Noir, made from bought-in fruit. Domaine Drouhin Oregon is produced by Véronique.

In 1994, the firm was acquired by its Japanese distributor Snobrand but the Drouhin family bought back the majority in 2003.


MAISON JOSEPH DROUHIN

- Introduction: Founded in Beaune in 1880, Maison Joseph Drouhin's cellars have spread from the historical Cellars of the Dukes of Burgundy and the Kings of France in Beaune (12th-18th centuries) to the Moulin de Vaudon, an 18th Century watermill in Chablis.

A rigorous attention to detail, self-imposed discipline, a desire to learn, a rigorous sense of values, passion and daring, are the qualities that have been handed down through the generations, together with the art of winemaking and a never ending search for quality.

Today, the fourth generation is at the helm. Each has his role to play in imposing the Family "Charter of Excellence".

The Joseph Drouhin Domaine was assembled parcel by parcel over the years and comprises today 73 hectares (182.5 acres) of vineyards in Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Chablis. It is one of the most important domains in Burgundy, with more than two thirds of the vineyards classified as Premier and Grand Crus.

With close to 90 different appellations, Joseph Drouhin offers a fascinating array of Burgundy terroirs in all their authenticity and subtle variations.


- History: Joseph Drouhin was a daring and enterprising young man who came from the Chablis region. In 1880, at the age of 22, he settled in Beaune and founded there his own wine company. His aim was to offer wines of great quality that would bear his name.

His son Maurice succeeded him and began to establish a vineyard domaine for the House, purchasing land in some outstanding appellations such as Clos des Mouches and Clos de Vougeot.

Robert Drouhin, who succeeded Maurice in 1957, gave the domaine its present dimension, acquiring many vineyards, especially in Chablis where he was able to recognize the true potential. He was one of the first in Burgundy to introduce "culture raisonnée" (doing away with pesticides and other chemicals) and to build a laboratory of enology run by Laurence Jobard, the very first woman enologist in Burgundy.

Philippe, Véronique, Laurent and Frédéric are Robert and Françoise Drouhin's four children. They uphold the values of the House and its constant quest for quality, for the pleasure of all those who have a deep appreciation for the natural elegance of Burgundy.


- Family: Today, the House of Joseph Drouhin is run by Joseph's four grand children, born between 1961 and 1968. They grew up practically in the vineyards and cellars. They have acquired their knowledge with their father Robert Drouhin at their side. Each one has his or her role to play and each shares the same passion for vine and wine. From vintage to vintage, they perpetuate the tradition and do not shy away from innovation in their search for elegance and perfection, the hallmark of Maison Joseph Drouhin.

. Frédéric Drouhin: is like the director of an orchestra. His role is to direct the development of the company. Overall strategy is his responsibility. He also pays close attention to the making of the wines. His culinary interests as a chef make him the natural spokesperson for the "art de vivre" of the House.

Frédéric Drouhin received his MBA from the University of Hartford, Connecticut. He furthered his knowledge of business and marketing at several companies before joining the House in 1995.

. Véronique Drouhin-Boss (Head Winemaker): Véronique is the "guardian" of the Joseph Drouhin style. Together with enologist Jérôme Faure-Brac, she supervises the vinification of the wines, tracking their development and ageing through daily tastings with her brothers.

Véronique received her National Diploma of Enology from the University of Dijon and obtained an advanced degree (Diplôme Supérieur de Recherche) for her work on the pinot noir grape varietal. She worked with Laurence Jobard, the enologist of the House, from 1976 to 2005. In 1988, together with her father Robert Drouhin, she vinified the first vintage at Domaine Drouhin in Oregon where she is still in charge of wine making.

Véronique Drouhin-Boss has three children. She is fond of music and gardening.


. Philippe Drouhin (Estates Manager): Philippe is the oldest child and the man of the vine. He joined the House in 1988 and introduced the biological and biodynamic approach. He selects the vine stocks and chooses the methods of caring for the soil and cultivating the vines. His credo is to "bring natural answers to natural problems".

Philippe graduated from the Ecole Supérieure de Commerce of Tours and the Lycée Viticole of Beaune. He also studied enology at the University of Dijon. He lives in Beaune, but loves to travel to deserts and other faraway destinations.

. Laurent Drouhin (Director United States market): Laurent Drouhin lives near New York City. He manages the development of the market and the image of the brand in the United States and the Caribbean. The United States is Joseph Drouhin's top export market.

Laurent graduated from the Ecole Supérieure de Gestion in Paris and soon after became Joseph Drouhin's Marketing Director for the Paris market. He loves the sea and all aquatic sports.

. Robert Drouhin (President of the Control Board): Robert Drouhin was the head of Joseph Drouhin from 1957 to 2003 and was the driving force in its development. He was one of the first in Burgundy to believe in the future of Chablis and created a domaine there between 1968 and 1972.

In 1988, his reputation as a pioneer was confirmed when he created Domaine Drouhin in Oregon.

He was also one of the first to introduce "culture raisonnée" (doing away with pesticides) at the Domaine, even if it meant questionning time-honored methods.

Through all these years, Robert Drouhin and his wife, Françoise, have handed down ethics, passion and knowlege to their children.


- Viticulture: Being able to express the exact character of each terroir is their foremost concern; therefore they have chosen the organic and biodynamic approach.  Their credo is "to bring natural answers to natural problems".

"We respect and ensure the quality of our soils: plowing by horse, allowing the grass to grow between the vines and using natural compost".

"We grow our vine stocks in our own nursery to preserve their genetic heritage and remain in control of quality".

"We let our vines thrive using natural methods only; treatments are based on herb infusions and natural predators are used instead of synthetic products".

"We opted for densely planted vines (up to 12.500 per hectare - 5.000 per acre) and let them take root as deep as possible (as older vines do). The grapes will therefore be receptive to the faintest message emanating from each soil".

"We deliberately favour low yields to allow our grapes to enhance the true type of each soil".

"We pick the grapes in small perforated crates in order to protect and preserve the integrity of the fruit".


- Vinification: The vinification is traditional with as little interference as possible. Technical know-how is always at the service of authenticity.

"We favour the natural rhythm of the vinification process, depending on the terroir and characteristics of the vine: destalking, vertical or horizontal pressing, decanting of the must by gravity, fermentation with indigenous yeasts".

- Ageing: "Our care takes into account the origin of each wine: stainless steel vats to enhance fruit and freshness in Chablis and Mâconnais, oak barrels to develop complexity and finesse in Côte d'Or".

"We gently use new oak and the barrels are made from oak trees individually picked by us in the forests; we let them weather for three years so that all coarse tannins can be eliminated".

"The barrels to be used and the length of time the wines will spend in them are determined according to the appellation and the vintage. Since younger barrels give out more tannin, they will be used only for wines that will gain from it".

"Together with Jérôme Faure-Brac (Joseph Drouhin's enologist), we taste and evaluate each wine on a daily basis so as to follow its evolution. No wine is bottled unless it receives the approval of the Drouhin family".


- The Domaine: With its 73 hectares (182.5 acres), the Joseph Drouhin Domaine is one of the largest estates in the region. It owns vineyards in all of Burgundy: Chablis (38 hectares - 95 acres), Côte de Nuits and Côte de Beaune, (32 hectares - 80 acres), Côte Chalonnaise (3 hectares - 7.5 acres). It is comprised of a majority of Premier and Grand Crus, planted with the two Burgundian grape varietals, pinot noir and chardonnay.

The Domaine was put together through the years, thanks to judicious purchases and agreements between families. Some vineyards are among the most famous in Burgundy, such as Clos des Mouches, Montrachet Marquis de Laguiche, Musigny, Clos de Vougeot, Corton-Charlemagne, etc.

For some village or regional appellations, Joseph Drouhin complements its supplies by purchasing grapes from other vineyard owners who have been long time partners and share the same quest of excellence.

Starting with the vintage 2008, the name "Vaudon" will be associated with Joseph Drouhin for all its Chablis wines as a sign of the firm's allegiance to this historical terroir.

The Moulin de Vaudon, the property of Joseph Drouhin, is an 18th Century watermill straddling the Serein River, close to the Grand Cru vineyards of Chablis. Because of its unique location at the heart of their 38 hectare vineyard estate (95 acres), this historical mill is the headquarters of the Drouhin Domaine in Chablis.


- The premises: The House and Cellars of Joseph Drouhin provide a fascinating overview of the history of Burgundy. The cellars are located at the center of the city of Beaune, within the third enclosure of fortifications built by the Romans under Emperor Aurelian in 380. It is the base of these walls that serves as the actual foundations to the present structure. This impressive network of caves or cellars, covering one hectare (2.5 acres), was built between the 13th and the 18th Centuries and is part of an architectural and cultural heritage without peer.

. The Cellars of the Collégiale Church: These cellars, built in the Gothic style by the Canons of Beaune, are the most beautiful. This is where some of the most prestigious wines of the House are left to age. Above the cellars is the "Cuverie" with the old press.

. The Cellars of the Collégiale Church: These cellars, built in the Gothic style by the Canons of Beaune, are the most beautiful. This is where some of the most prestigious wines of the House are left to age. Above the cellars is the "Cuverie" with the old press.

. The House of the Diénat: The House of the Diénat, on Rue d'Enfer, is located in the historical center of the city, close to the Hospices de Beaune. It faces the Collégiale Church of Notre-Dame. Now the headquarters of Maison Joseph Drouhin, it was built in the 15th Century and is perfectly preserved.


. The Cellars od the Kings of France and the Cave of the Parliament: This 13th Century cellar was built on the foundations of the ancient "castrum" (a Roman fort of the 4h Century). The cellar belonged to the Dukes of Burgundy, who owned an important vineyard domaine in Burgundy. Above this cellar is the great hall of the Parliament where the Dukes enacted legislation. The Dukes resided in Dijon, but their court of law was in Beaune. When coming to Beaune, they stayed at the Hôtel des Ducs, which has now become the Wine Museum (Musée du Vin). At the death of Marie de Bourgogne, the cellars became the property of the French crown (under Louis XI, in the 15th Century).

. The Cellars of the Dukes of Burgundy: These cellars, located under the Hôtel des Ducs de Bourgogne, were built in the 15th Century for the Dukes of Burgundy who often came from Dijon to Beaune to render justice and see to their wines. This is where the Marc de
Bourgogne distilled from Beaune Clos des Mouches is being aged.

. Winery of the Collégiale Church: The "cuverie" and its magnificent vaulted cellar below (Caves de la Collégiale) were built in the 13th Century. The enormous press was erected at this location in 1570. It is a wheel press, called "perroquet" (parrot). Its trough (the surface on which the juice collects under the basket) measures 16.5 m2 (148 sq ft). The wheel itself has a diameter of 3.3m (10 ft)!  It was in use until the French Revolution and was put into service again to press grapes from the Beaune Clos des Mouches vineyard on a few special occasions. Two cuvées of white and red Clos des Mouches were made in 1980 for the Centennial of Maison Joseph Drouhin, in 2000 for the millennium and in 2005 for the 125th anniversary of the House.

. Moulin de Vaudon (Watermill in Chablis): The Moulin de Vaudon, the property of Joseph Drouhin, is an 18th Century watermill straddling the Serein River, close to the Grand Cru vineyards of Chablis. Flowing gently past hillsides covered with vineyards, the river has always been closely identified with Chablis and its region. Because of its unique location at the heart of their 38 hectare vineyard estate (95 acres), this historical mill is the headquarters of the Drouhin Domaine in Chablis.

Joseph Drouhin, a precursor and pioneer in this great wine region for 40 years, will strengthen the identity of their prestigious Chablis Domaine. With this in mind, and starting with the vintage 2008, the name "Vaudon" will be associated with Joseph Drouhin for all its Chablis wines as a sign of the firm's allegiance to this historical terroir.

THE WINES

- Style: The House cherishes an ideal of elegance and perfection.  The "Joseph Drouhin style" marries balance, harmony, finesse and character. This combination of riches provides infinite pleasure.

The wines are recognizable for their great purity of taste. Young, they possess fruity and enticing aromas; with age, wines from great vineyards/appellations acquire a sumptuous complexity.

Some wines are able to age forty years or more. They then become true masterpieces of harmony and excellence, graced by the most entrancing kaleidoscope of aromas.


SAINT-VÉRAN 2011

- Grape Variety : Chardonnay.

- Vineyard:
Site: at the southern end of Burgundy, just north of Beaujolais. The appellation Saint-Véran is actually larger than the territory of the commune.
- History & tradition: the actual village of Saint-Vérand is spelled differently (note the final "d"). Established by decree in 1971, it is the latest appellation in the Mâconnais region.
- Soil: Jurassic limestone, a continuation of the chalky strata found in the Côte d'Or, ideal for growing Chardonnay grapes.

- Viticulture:
- Plantation density: 8,500 vine stocks/hectare.
- Pruning: Guyot.
- Yield: purposely low in order to extract all possible nuances from the terroir.
- Supply: grapes and must purchased from regular suppliers (long term contracts).

- Vinification:
- Pressing: very slow so as to respect the fruit. Juices from the last pressings are not retained.
- No artificial yeasts or enzymes are used.
- Ageing: Type: in stainless steel vats
- Length: 6 to 8 months

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

- Tasting note by Véronique Boss-Drouhin
"A wine that smiles and makes you smile! It is stylistically close to Pouilly-Fuissé, with its golden hue, its greenish reflection and its refreshing taste. The aromas are reminiscent of the ripe Chardonnay grape, with subtle notes of musk. A pleasant roundness coats the palate".

- Vintage
At present, the wines are full of aromas with a beautiful freshness.
They are well-balanced with a good acidity level, and show a great potential.

- Serving
Temperature: 12/13°C (53-54°F).
Cellaring: 1 to 3 years.


CHABLIS 1ER CRU - VAUDON 2010

- The name “Vaudon” will be associated with Joseph Drouhin for all its Chablis wines as a sign of the firm's allegiance to this historical terroir.

- Grape Variety : Chardonnay.

- Vineyard:
- Site: Joseph Drouhin owns around 6 hectares of vines (15 acres) in the Valley of Vauvillien, nestled between the Mont de Milieu and Montée de Tonnerre Premier Cru vineyards. The name "Moulin de Vaudon" comes from the watermill nearby, owned by the Drouhin family and straddling the Serein River
- History & tradition: in the sixties, when the Chablis vineyards were all but abandoned, Robert Drouhin recognized the potential of this region which had been ravaged by the phylloxera disease a century before. He was one of the first Burgundy propriétaires who set about revitalizing the area.
- Soil: the Kimmeridgian limestone contains millions of tiny marine fossils embedded in a kind of whitish mortar which may have been once the bottom of the sea...hundreds of million years ago. This marine origin gives the wines of Chablis their unique flavour.
Drouhin estate: 6.3 ha. (15.75 acres).
- Average age of the vines: 24 years.

- Viticulture:
- Biological cultivation since 1990 and biodynamic cultivation since 1999.
- Soil maintenance: age-old methods. Ploughing: "buttage" (hilling up around the vine-stocks) in autumn; "débuttage" (ploughing back in spring); work between the rows and the vine stocks done with manual tools only.
- Treatment: only authorized products for biological cultivation are used - infusions and macerations of plant materials, sulfur and copper, powdered rock. Natural predators are not eliminated.
- Plantation density: 8,000 to 10,000 stocks/ha.
- Pruning: double Guyot "Vallée de la Marne" (for its resistance to frost).
- Yield: we aim for a lower yield, such as it existed before the new law. This yield is therefore the present maximum yield minus 20%.
- Average yield at the Domaine: 55.13hl/ha (the yield currently authorized for the appellation is now 60hl/ha).

- Vinification:
- Harvesting: by hand.
- Pressing: very slow so as to respect the fruit. Juices from the last pressings are not retained.

- Ageing:
- Type: in oak barrel (0% new wood).
- Length: 12 months.
- Origin of the wood: French oak forests.
- Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
- Follow-up: barrel by barrel.

- Throughout the ageing process, decisions are taken only after careful tasting evaluation.  The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

- Tasting note by Véronique Boss-Drouhin:
"An elegant wine. Brilliant colour, with hints of green. Typical Chablis nose, where aromas of citrus (lemon) fern and even salty sensations predominate. On the palate: vigorous and lively, but in a soft mode. A lot of finesse and balance".

- Vintage:
The wines show great purity of taste and a pleasant floral style. Chablis is very mineral in character, almost briny.

- Serving:
Temperature: 12/13°C (52/53°F).
Cellaring: 1 to 7 years.


CHASSAGNE MONTRACHET 1ER CRU MORGEOT MARQUIS DE LAGUICHE 2010

- Grape Variety : Chardonnay.

- Vineyard:
- Site: south of the Côte de Beaune, not too far from the city of Beaune. It is one of the famous villages of the "Côte des Blancs" producing great white wines (the others are Meursault and Puligny-Montrachet).
- History & tradition: the vineyard (2.26 ha - 5.65 acres) is on a gradual slope. Some old buildings, partially ruined, are found at mid-slope - the Abbey of Morgeot. It had two owners: men of prayer and men of the sword: monks from the abbey and the Laguiche family. During the French Revolution, the abbey was ruined but the estate of the Laguiche family was spared and remains to this day.
- Soil: marl and limestone.

- Viticulture:
- Plantation density: from 10,000 stocks/ha in order to extract all possible nuances from the terroir.
- Pruning: Guyot.
- Yield: 52hl/ha. Low on purpose to limit the production of each vine stock.

- Vinification:
- Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit.
- Sorting: if necessary, the grapes are sorted twice : once when being picked, the second time on the sorting table at the winery.
- Pressing: very slow so as to respect fruit.  Juices from the very last pressings are not retained.
- The wine goes directly into barrels after débourbage (decanting of white wine to reduce sediment).

- Ageing:
- Type: in barrels (20% in new oak).
- Length: 12 months.
- Origin of the wood: French oak forests.
- Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.

- Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

- Tasting note by Véronique Boss-Drouhin:
"This is a wonderful occasion to savour a great wine.Admirable light golden colour. Intense and elegant aromas come to the fore : hawthorn, apricot notes, evolving towards hints of blond tobacco. As the wine ages, there are nuances of dried fruit and rare spices. A silky texture and a subtle touch of tannin give a true personality to the wine. Remarkable aftertaste. A great white Burgundy!".

- Vintage:
At present, the wines are full of aromas with a beautiful freshness.
They are well-balanced with a good acidity level, and show a great potential.

- Serving:
Temperature: 13°C (55°F).
Cellaring: 7 to 20 years.


CHOREY LÈS BEAUNE 2011

- Grape Variety : Pinot Noir.

- Vineyard:
- Site: very close to Beaune, as the name indicates.  This is a small appellation around the tiny village of Chorey, at the foot of the hill of Corton.
- History & tradition: the wine is often sold under the more common appellation of Côte-de-Beaune Villages. Joseph Drouhin owns vineyards in Chorey (pronounced "Sho-Ray").
- Soil: clay and limestone.
- Drouhin estate: 1,3 ha. (3.25 acres).
- Average age of the vines: 53 years.

- Viticulture:
- Biological cultivation since 1990; biodynamic cultivation a few years later.
- Vine stocks: "sélection massale" (propagation of new vine stocks from a number of selected vines) done at the Drouhin nursery; also clones of recognized quality.
- Soil maintenance: compost of manure and white wood, sometimes guano (seabird manure used as fertilizer). Soil is ploughed either by tractor or by horse to manage spreading of weeds.
- Treatment: only authorized products for biological cultivation are used: infusions and macerations of plant materials, sulfur and copper, powdered rock.  Natural predators are not eliminated.
- Plantation density: from 10,000 to 12,500 stocks/ha in order to extract all possible nuances from the terroir and limit the production of each vine stock.
- Pruning: Guyot.
- Yield: we aim to keep our yields low, more in line with the previous regulation: around 20% less than allowed by the current law.
- Supply: grapes from the domaine in addition to grapes and must purchased from regular supply partners (long-term contracts).

- Vinification:
- Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit
- Sorting of the grapes: in the vineyard and at the cuverie (winery) if necessary.
- Maceration:
- maceration and vinification take 2 to 3 weeks
- indigenous yeasts
- maceration and fermentation temperatures under total control
- Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character.
- "Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over (remontage) per day till the end of the fermentation.
- Pressing: separation of free run juice from pressed juice.

- Ageing:
- Type: in barrels (10% in new oak)
- Length: 12 to 15 months.
- Origin of the wood: French oak forests.
- Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
- Follow-up: barrel by barrel.
- Fining ("collage", to clarify the wine): light, after careful tasting.

- Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel.  The data obtained is then completed through technical analysis.  As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

- Tasting note by Véronique Boss-Drouhin:
"A very pleasant wine. Bright, clear red colour. Aromas are surprising in their intensity and fruit. On the palate, a tender, supple, graceful, round body. Very flavourful in the aftertaste, with a hint of blackberry jam. When the wine gets older, wild blackberry is the dominant aroma. After 3 or 5 years, the wine takes on a distinctive smell of truffle and undergrowth evolving towards notes of venison".

- Vintage:
The reds display a bright ruby-red colour and reveal aromas of black fruit and spices above silky tannins.
2011 wines are well-balanced.

- Serving:
Temperature: 16°C (61-62°F).
Cellaring: 5 to 6 years.


CHAMBOLLE MUSIGNY 2009

- Grape Variety : Pinot Noir.

- Vineyard:
- Site: at the heart of Côte de Nuits, between Morey-Saint-Denis and Vougeot.
- History & tradition: the name of the village Chambolle is probably derived from the Celtic "cambola", already reputed for its vineyards in Gallo-Roman times and cultivated by the monks in the Middle Ages. Joseph Drouhin owns several parcels in this appellation.
- Soil: the limestone of the subsoil is of Jurassic age origin, ideally suited for Pinot Noir.
- Drouhin estate: 0,25 ha. (0.625 acre).
- Average age of the vines: 20 years.

- Viticulture:
- Biological cultivation since 1990; biodynamic cultivation a few years later.
- Vine stocks: "sélection massale" (propagation of new vine stocks from a number of selected vines) done at the Drouhin nursery; also clones of recognized quality.
- Soil maintenance: compost of manure and white wood, sometimes guano (seabird manure used as fertilizer). Soil is ploughed either by tractor or by horse to manage spreading of weeds.
- Treatment: only authorized products for biological cultivation are used: infusions and macerations of plant materials, sulfur and copper, powdered rock. Natural predators are not eliminated.
- Plantation density: from 10,000 to 12,500 stocks/ha in order to extract all possible nuances from the terroir and limit the production of each vine stock.
- Pruning: Guyot.
- Yield: we aim to keep our yields low, more in line with the previous regulation: around 20% less than allowed by the current law.

- Vinification:
- Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit.
- Sorting of the grapes: in the vineyard and at the "cuverie" (winery) if necessary.
- Maceration:
- maceration and vinification take 2 to 3 weeks
- indigenous yeasts
- maceration and fermentation temperatures under total control.
- Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character.
- "Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over (remontage) per day till the end of the fermentation.
- Pressing: separation of free run juice from pressed juice.

- Ageing:
- Type: in barrels (20% in new oak).
- Length: 14 to 18 months.
- Origin of the wood: French oak forests.
- Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing - elements to the elegance of the wine.
- Follow-up:  barrel by barrel.
- Fining ("collage", to clarify the wine): light, after careful tasting.

- Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

- Tasting note by Véronique Boss-Drouhin:
"Fine lace and silk are the words most often associated with this wine. Bright, intense colour and complex aromas evoking violet, black cherry and damp earth. According to the vintages, there are also notes of truffle and game. Refined tannins coat the palate. Good balance between texture and acidity. Long aftertaste, with notes of cherry and candied fruit".

- Vintage:
The reds were vinified harmoniously. We managed to keep a good proportion of  whole bunches in a great number of cuvées.
The malolactic fermentations were late and as they lasted over a long period, the wines acquired fullness and complexity. They display a neat and bright ruby-red colour.

The wines are elegant, long on the aftertaste and with ample character. 2010 will certainly provide some great wines, in particular in the Côte de Nuits ... the only regret concerns the low quantity of the crop.

- Serving:
Temperature: 16°C (61-62°F).
Cellaring: 5 to 18 years.


BEAUNE 1ER CRU CLOS DE MOUCHES 2010

- Grape Variety: Pinot Noir.

- Vineyard:
- Site: at the southern end of the Beaune appellation, next to Pommard.  The Drouhin vineyard is at mid-slope, on a mild incline with an east/south-east exposure.  It is the largest parcel of the Clos des Mouches (14 hectares - 35 acres), one half planted with chardonnay, the other half with pinot noir.
- History & tradition: the name "mouches" means flies. There were once bee-hives in this sun-drenched "clos" (vineyard enclosure); the bees in the local dialect were called "mouches à miel" (honey flies), hence the name Clos des Mouches.  It is one of the first vineyards acquired by Maurice Drouhin (the founder's son) in the 1920's. With great determination, he bought 41 different parcels from 8 proprietors. It is planted equally in red and white grapes and both wines have achieved mythical status for the House of Joseph Drouhin.
- Soil: clay and limestone. Rocky soil in the upper part of the vineyard.  At the center, the soil is limestone and marl. This light composition is responsible for the great finesse of the wine.
- Domaine area: 6.75 ha. (16.875 acres).
- Average age of the vines: 39 years.

- Viticulture:
- Biological cultivation since 1990; biodynamic cultivation a few years later.
- Vine stocks: "sélection massale" (propagation of new vine stocks from a number of selected vines) done at the Drouhin nursery; also clones of recognized quality.
- Soil maintenance: compost of manure and white wood, sometimes guano (seabird manure used as fertilizer). Soil is ploughed either by tractor or by horse to manage spreading of weeds
- Treatment: only authorized products for biological cultivation are used: infusions and macerations of plant materials, sulfur and copper, powdered rock.  Natural predators are not eliminated.
- Plantation density: from 10,000 to 12,500 stocks/ha in order to extract all possible nuances from the terroir and limit the production of each vine stock.
- Pruning: Guyot.
- Yield: we aim to keep our yields low, more in line with the previous regulation, around 20% less than allowed by the current law.

- Vinification:
- Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit.
- Sorting of the grapes: in the vineyard and at the cuverie (winery) if necessary.
- Maceration:
- maceration and vinification take 2 to 3 weeks
- indigenous yeasts
- maceration and fermentation temperatures under total control
- Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be - detrimental to its finesse and typical character.
- "Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over (remontage) per day till the end of the fermentation.
- Pressing: separation of free run juice from pressed juice.

- Ageing:
- Type: in barrels (20% in new oak).
- Length: 14 to 18 months.
- Origin of the wood: French oak forests (Tronçay in particular).
- Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.

- Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel.  The data obtained is then completed through technical analysis.  As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

- Tasting note by Véronique Boss-Drouhin:
"An exceptional wine.  Beautiful, deep-red ruby colour, with the bright sheen of great Burgundies. Intense and fresh nose for the young wines. Primary notes of red fruit dominate, such as Morello cherry ("griotte", or wild cherry), raspberry, blackberry. There are hints of complexity with smoky flavours evolving towards liquorice.  When the wine is maturing, aromas of pepper, tobacco, humus and undergrowth appear. When drinking the wine, the first impression is always clear-cut and the texture fleshy. The body is firm without being rough, well meshed without being heavy. There is great freshness in the younger wines. With age, the wine gets rounder. It takes on "gras" (velvety texture) and a more precise architecture, supported by silky tannins.  It is lively and refined at the same time.  There remains a final and most pleasing sensation of harmony, fullness and delicate tannins, as the wine lingers on the palate".

- Vintage:
The reds display a bright ruby-red colour and reveal aromas of black fruit and spices above silky tannins.
2011 wines are well-balanced.

- Serving:
Temperature: 16°C (61-62°F).
Cellaring: 5 to 40 years.

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