Blagny La Pièce Sous le BoisPremier Cru
Grape Variety :
Le site : a few kilometers south of Beaune, in the prestigious area of Meursault and Puligny-Montrachet. This plot, facing southeast, overlooks Perrières and Charmes.
History & tradition: the name of the appellation is derived from its location, just under Blagny woods.
Soil: stony soil, with outcrops of dry, chalky layers.
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).
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 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.
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
"The nose develops floral notes and a lot of finesse. On the palate, it is supple and velvety, with a Volnay profile, and great elegance".
This vintage was marked by a concentration of juice in the berries just before the harvest. The wines show a very nice intense ruby colour. The nose is complex and very expressive of red fruits and black fruits but above all the expressions of the terroirs are already noticeable.
Temperature: 16°C (61-62°F).
Cellaring: 5 to 20 years.