Côte de Beaune-VillagesAppellation Village
Grape Variety :
Site: according to the appellation laws, 16 different villages of the Côte de Beaune (Aloxe-Corton, Beaune, Pommard and Volnay are the exceptions) can be blended to make Côte de Beaune Villages. Joseph Drouhin carefully selects the grapes of only a few of these villages.
History & tradition: guided by rigorous tasting and age-old experience, Maison Joseph Drouhin decides which villages will be selected.
Soil: clay and limestone.
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Yield: 46 hl/ha - low on purpose, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines are purchased from regular supply partners (long-term contracts).
"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: vertical press; separation of free run juice from pressed juice.
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.
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
"This wine is both simple and elegant. A nice purple colour. Delicate red fruit aromas on the nose. This is a great example of what the Pinot Noir grape can produce on the Burgundian terroir".
Côte de Beaune: the wines develop a supple structure with plesant tannins. Côte de Nuits: the wines have more concentration but they are easy to taste. They all display deep colours. They are evolving nicely, increasing in complexity and elegance.
Temperature: 16°C (61-62°F).
Cellaring: 5 to 7 years.