Grape Variety :
Site: south of Beaune, next to Pommard.
History & tradition: because of the purity of its air, Volnay was apparently the favorite residence of the ladies at the court of the Duke of Burgundy. The other attraction was of course the charm of its wines.
Soil: marl and limestone with small pebbles.
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: 45 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines provided by regular supply partners (long-term contracts).
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
"A wine of great elegance with a vivid and bright colour. When the wine is young, the aromas are reminiscent of violet and black currant. With age, the aromas take on notes of ripe or candied fruit, mushroom and mild spices. On the palate, a pleasant sensation of roundness and velvety texture. Long aftertaste, with touches of candied fruit and vanilla".
Temperature: 16°C (61-62°F).
Cellaring: 8 to 20 years.