Chambolle Musigny 1er cru Joseph Drouhin

Grape Variety : Pinot Noir.

Vineyard :

Site : at the heart of the famous Chambolle-Musigny vineyard, with a nice East exposure. J

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 Premier Cru parcels. Since they are too small, these Premier Cru vineyards (Noirots, Hauts Doix, Borniques, Plantes, Combottes) are harvested and vinified together. The name given to this wine is therefore Chambolle-Musigny Premier Cru (since the components of this "cuvée" are all Premier Crus).

Soil : the limestone of the subsoil is of Jurassic age origin, ideally suited for Pinot Noir. Drouhin estate: 1.3 ha. (3.25 acres).

Average age of the vines : 32 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 yeastsmaceration 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".

Serving :

Temperature : 16°C (61-62°F).

Cellaring : 8 to 25 years.