Maison Joseph DrouhinMaison Joseph Drouhin
Maison Joseph Drouhin

Pernand-Vergelesses

Appellation Village

Grape Variety :

Chardonnay.

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Vineyard

Site: at the northern end of the Côte de Beaune, it is one of the most picturesque villages in Burgundy: a pretty church with its multicoloured tile steeple, a few houses and the sloping vineyards all around it.
History & tradition: the name comes from "Per-Nan", the "spring that disappears" in Celtic.
Soil: clay and limestone.

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Viticulture

Plantation density: 10,000 stocks/ha in order to extract all possible nuances from the terroir.
Pruning: Guyot.
Yield: 49hl/ha, low on purpose to limit the production of each vine stock.
Supply: grapes and must purchased from regular suppliers.

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Vinification

Pressing: very slow so as to respect fruit. Juices from the very last pressings are not retained.
No yeasts or enzymes are used. The wine goes directly into barrels after "débourbage" (decanting of white wine to reduce sediment).

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Ageing

Type: in barrels (25% in new oak).
Length: 12 months.

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Tasting note by Véronique Boss-Drouhin

"An unusual wine that is also very seductive. Pale colour with a greenish hue. Pleasant aromas of honey and honeysuckle are often detected: they evolve towards slightly exotic notes as the wine matures. In the mouth, the wine has character, energy and even mineral notes. Intense, fruity and fresh in the aftertaste, it is a wine that faithfully reflects its Burgundy character".

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Vintage

Pretty, bright golden yellow colour. This is a consistent and attractive vintage: the aromas are ripe, more like mature fruit than flowers, with notes of honey and roasted hazelnut. Very attractive as a whole. The acidity level is lower than 2004. The natural alcoholic degree is slightly higher than usual but does not give any heaviness to the wines. The aromas are quite long on the palate and well defined, with some complexity. Ready to drink. 2005 is less exotic than 2003 and as true to type as 2004 was. In fact, there is more resemblance with 2002, or even 1989.

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Serving

Temperature: 13°C (55°C).
Cellaring: 2 to 6 years.

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