Grape Variety :
Site: at mid-slope, on the hillside above the city of Beaune.
History & tradition: the name "Beaune" comes from "Belen", the Celtic god, and "Belena" the river that crosses the city. Some of the vineyards, surrounded by small walls and paths still extant today, were already cultivated at the time of the Gallo-Romans.
The Beaune Premier Cru wines are produced on small vineyards, too small to be harvested and vinified together. The name given to this wine is therefore Beaune Premier Cru (since the components of this "cuvée" are all Premier Crus).
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).
- 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 but should never be detrimental to the finesse and typical character of the wine.
"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 (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.
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
"Generous wine of intense and brilliant red colour, with a fleshy texture. Open and pleasant nose. The aromas, reminiscent of red fruit, humus and undergrowth, evolve with age towards touches of spice and vanilla".
The reds display a bright ruby-red colour and reveal aromas of black fruit and spices above silky tannins. 2011 wines are well-balanced.
Temperature: 16°C (61-62°F).
Cellaring: 5 to 10 years.