Maison Joseph DrouhinMaison Joseph Drouhin
Maison Joseph Drouhin

Chambolle-Musigny Hauts-Doix

Premier Cru

Grape Variety :

Pinot Noir

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Vineyard

Site: at ther heart of the Côte de Nuits, in the village of Chambolle-Musigny. This small vineyard is located between Les Charmes and Les Amoureuses.
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. "Les Doix" in Burgundy are springs gushing from the bottom of the slope.
Soil: complex limestone subsoil, dating from the Jurassic age and ideally suited to the Pinot Noir grape.
Drouhin estate: 0.34 ha (0.84 acre).

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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.

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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.

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Ageing

Type : en fûts dont 20% de fût neuf.
Durée : 14-18 mois.
Provenance des bois : forêts françaises de haute futaie.
Séchage des bois : la Maison tient à maîtriser totalement le séchage de ses bois durant plus de 3 ans, ce qui contribue à l'élégance des vins.

Tout au long du processus, les décisions se prennent essentiellement en fonction des dégustations, pièce par pièce. Ces données sont naturellement complétées par les analyses techniques. Comme pour l'ensemble des vins de la Maison, priorité absolue est donnée à l'expression du terroir au respect de l'effet millésime.

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Tasting note by Véronique Boss-Drouhin

"The wine displays a lively, bright red colour. Its aromas are rich and straightforward: violet, black cherry, blackcurrant, truffle. On the palate, the tannins are silky. Acidity and texture are well-balanced. In the aftertaste, long lasting and fine flavours of candied fruit".

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Vintage

The wines display bright red shades. They are charming and full. The Grands Crus can be kept over 10 years. They are similar to 2011 wines with a little more concentration.

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Serving

Temperature: 16-18°C (61-65°F).
Cellaring: 8 to 25 years.

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