Grape Variety :
Site: Aloxe is a charming village located north of Beaune and lying below the imposing hill of Corton, famous for its Grands Crus.
History & tradition: the ability of these wines to travel well contributed to the fame of Burgundy in places like Great Britain, Russia and Central Europe.
Soil: chalky soil with a large proportion of iron oxide, giving the soil its characteristic reddish colour and the wine its structure.
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).
"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
"A well-structured wine, without any hardness. Beautiful intense red colour. Powerful nose, with aromas of candied fruit, evolving with age towards spicy and musky aromas. A solid framework is felt on the palate. Long aftertaste with flavours reminiscent of the same candied fruit aromas".
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: 16°C (61-62°F).
Cellaring: 5 to 10 years.