Bourgogne Pinot NoirAppellation Régionale
Grape Variety :
Site: a dozen of various appellations especially rigorously selected by Joseph Drouhin are used for this wine.
History & tradition: the first plantings of Pinot Noir in Burgundy probably go back to 150 BC. This wine, made 100% with this famous grapes, is the archetype of Bourgogne Pinot Noir for Joseph Drouhin.
Soil: clay and limestone.
Plantation density: 10,000 vine stocks/hectare.
Yield: 62 hl/ha, purposely low in order to extract all possible nuances from the terroir.
Supply: grapes and wine purchased from regular suppliers.
- 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.
Stainless-steel vats (7 to 8 months).
One to two-year old barrels for the wines of higher origin.
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
"A wine full of charm: bright ruby colour and a nose rich with aromas of red fruit (raspberry, red currants, wild strawberry). On the palate, the wine is pleasant, fruity and refreshing, with light tannins and great elegance".
As every year we sorted the grapes at once to select the most beautiful bunches that were to be kept in whole clusters and to remove berries that could present a lack of maturity. The sanitary state was very satisfactory with almost no rot. Very quickly at the beginning of the fermentations the colours were released and gradually the varietal character of Pinot Noir was expressed. We favoured this aromatic expression to look for balanced wines without too much power. The tannins are nicely melted, the acidity levels from normal to low. The fermentations and macerations lasted about 3 weeks. In the course of the winter, the malolactic fermentations were triggered and proceeded sometimes rather quickly. The Côte de Beaune has very nice wines with a good concentration.
Temperature: 12/13°C (53-55°F)
Cellaring: 1 to 3 years