Côte de Beaune Joseph Drouhin

Grape Variety : Pinot Noir.

Vineyard :

Site : on the hill overlooking the city of Beaune. This appellation should not be confused with Côte de Beaune-Villages (a blend of various villages from the Côte de Beaune).

History & tradition : this is a particular wine since it comes from the vines of the Joseph Drouhin estate (total vineyard area around 3 hectares - 7.5 acres) as well as from the younger vines of Clos des Mouches and other Premier Crus of Beaune that have been declassified (a Beaune wine can be declassified into Côte de Beaune).

Soil : chalky, not very deep. The slope can be steep and the exposure is South/South-East.

Drouhin estate : 2,6 ha. (6.5 acres).

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 controlJoseph 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 aging 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 true delight and a great harmony! A beautiful purple colour. On the nose, delicate and fruity aromas such as strawberry and red currant. On the palate, the tannins are refined and lend a nice roundness to the body. Elegant aftertaste".

Serving :

Temperature : 16°C (61-62°F).

Cellaring : 5 to 8 years.