Maison Joseph DrouhinMaison Joseph Drouhin
Maison Joseph Drouhin

Musigny

Grand Cru

Grape Variety :

Pinot Noir.

...
more

Vineyard

Site: Musigny is located on a chalky terrace overlooking Clos Vougeot; it is between two small valleys, the "combe" of Chambolle and the "combe" of Orveaux.
History & tradition: a true pioneer of vine growing in this area was a certain Mucius who owned vineyard on this hillside in Gallo-Roman times. It is really in the early Middle Ages, with the help of the monks, that Musigny rose to the rank it now occupies.
Soil: on a mild incline, with a due east exposure. The brown soil is chalky, strewn with some pebbles and not too clayey.
Drouhin estate: 0,67 ha. (1.675 acre).
Average age of the vines: 33 years.

...
more

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.

...
more

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.

    ...
    more

    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.

    ...
    more

    Tasting note by Véronique Boss-Drouhin

    "Musigny is remarkable for its great purity of colour. The aromas are reminiscent of violet and fruit stone when the wine is young. After eight to ten years, these aromas become very refined and complex: fallen leaves, damp earth, moss and hints of fur or leather. The tasting sensations are incomparable in terms of finesse and harmony. The tannins are elegant, although very much alive. Silk and velvet match the liveliness of the acidity. The lingering aftertaste is dominated by hints of rare, exotic woods as well as candied cherry".

    ...
    more

    Vintage

    The colours are very pretty, often very intense. The bouquet is also intense with notes of ripe red fruits. Overall the wines show a nice tannic structure. At the moment we are already noticing a very long finish; a sign of great wines.

    ...
    more

    Serving

    Temperature: 16-18°C (61-65°F).
    Cellaring: 10 to 50 years.

    ...
    more