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Only the Beaune Clos des Mouches is an estate wine, although some of the others contain wine from Drouhin-owned property, as indicated. (Continue reading here.)
Showing posts with label Drouhin. Show all posts
Showing posts with label Drouhin. Show all posts
Joseph DROUHIN 2022 Part I -- Whites Tasted from Cask Samples
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This sampling of Drouhin’s 2022 whites and that of the 2022 reds that will be in my subsequent post provide yet evidence of the great success of the 2022 vintage. I hope to be able to taste more of Drouhin’s 2022’s later this autumn.
At the opening level, there are good wines that should not cause the shock of the prices for prestige vineyards in white Burgundy. Further down, the prices will undoubtedly be higher because of limited supply and increasing demand, but the quality is there. (Continue reading here.)
Joseph DROUHIN (Beaune) -- 2018 Part III: White Wines Tasted from Bottle and Cask Sample
My overview of how the 2018 vintage went at Drouhin is here.
I found the whites to include some wines that simply were not very good, a shocking situation for Drouhin, one of the finest and most consistent producers in Burgundy. Perhaps these disappointing wines, which I have not found in well over thirty years of tasting through Drouhin’s wines, are a reflection of the very complicated and fast ripening process at harvest? My notes here are only on the wines that I found to be of sufficiently good quality.
Wines that were in bottle when I tasted them in most cases had been bottled several months before and so should have recovered from any bottle sickness.
Joseph DROUHIN (Beaune) 2018 Part II -- Red Wines from the Côte de Nuits Tasted from Barrel Samples
Harvesting on the Côte de Nuits began on 5 September with the grand cru vineyards. Other information about the 2018 harvest at Drouhin is here.
(Continue reading here.)
(Continue reading here.)
Joseph DROUHIN (Beaune) -- 2018 Part I: Côte Chalonnaise and Côte de Beaune Reds Tasted from Cask Samples and Bottle
(Please see my overall view of the 2018 vintage in the Côte d’ Or here.)
Harvesting on the Côte de Beaune began with the Corton-Charlemagne on 29 August and largely was finished on the Côte de Beaune by 6 September. The best whole clusters were selected, making the wines generally 25-50% whole clusters. Pumping over generally was used instead of punching down, and macerations lasted between 15 and 21 days. There was no acidification of the reds except maybe the press wine (which was largely not used, so essentially no acidification). Alcohols generally range between 12.5º and 14.3º.
Joseph DROUHIN (Beaune) -- 2016 Part V: Red Grands Crus Tasted from Barrel Samples
(Originally published February 2018)
This sampling of the Drouhin grands crus indicates excellent wines for those who can find and afford them. (Continue reading here.)
This sampling of the Drouhin grands crus indicates excellent wines for those who can find and afford them. (Continue reading here.)
Joseph DROUHIN (Beaune) -- 2016 Part IV: Côte de Nuits Village and Premier Cru Reds Tasted from Barrel Samples
(Originally published February 2018)
Drouhin has put together here an attractive set of reds that should drink well young, yet also have the capacity for at least medium-term aging. (Continue reading here.)
Joseph DROUHIN (Beaune) -- 2016 Part III: Côte Chalonnaise and Côte de Beaune Reds Tasted from Bottle and Barrel Samples
(Originally published February 2018)
In the areas hit by frost, although later generation grapes largely did catch up to the first generation grapes, substantial triage nevertheless was necessary to eliminate those grapes that did were not fully ripe. Drouhin uses whole clusters in vintages it feels are appropriate, but here, in order to preserve the fresh and fruity quality of the wines, grapes were either mostly or entirely destemmed.
Of particular note, also, is that year-in and year-out, Drouhin provides outstanding wine and great value for the lesser appellations. (Continue reading here.)
Joseph DROUHIN (Beaune) 2016 Part II: Premier Cru and Grand Cru Côte de Beaune Whites Tasted from Bottle and Barrel Samples
(Originally published February 2018)
These high-end whites are typical of what I found in my visits for 2016: fresh wines often with good energy that are typical of their terroirs. (Continue reading here.)
These high-end whites are typical of what I found in my visits for 2016: fresh wines often with good energy that are typical of their terroirs. (Continue reading here.)
Joseph DROUHIN (Beaune) -- 2016 Part I: Chablis, Côte Chalonnaise, and village Côte de Beaune whites Tasted from Bottle
(Originally published February 2018)
Harvest dates are given below for each wine. All grapes were destemmed. Many of Drouhin’s whites started malolactic fermentation in the autumn before the weather turned cold.
Harvest dates are given below for each wine. All grapes were destemmed. Many of Drouhin’s whites started malolactic fermentation in the autumn before the weather turned cold.
In Chablis, Drouhin’s 2016 yield was less than half a crop. All the damage was due to the frost; the hail on 13 May did not affect Drouhin’s wines. What remained on the vines made for very good wines, though.
These Chablis wines go under the name Drouhin-Vaudon, the Domaine de Vaudon being Drouhin’s initial purchase in the region, many years ago.
The Vaudéir and Clos were raised in oak, the others in stainless steel. (Continue reading here.)
Joseph DROUHIN (Beaune) -- 2017 Part IV: Whites Tasted from Bottle and from Cask Sample
The outstanding quality of 2017 whites is on full display here. (Continue reading here.)
Joseph DROUHIN (Beaune) -- 2017 Part III -- Côte de Nuits Grands Crus Tasted from Barrel Samples
Harvesting on the Côte de Nuits began 7 September. See here for other details about vintage conditions. (Continue reading here.)
Joseph DROUHIN (Beaune) -- 2017 Part II: Côte de Nuits Village and Premier Cru Reds Tasted from Cask Samples
Harvesting on the Côte de Nuits began 7 September. See here for other details about vintage conditions. (Continue reading here.)
Joseph DROUHIN (Beaune) -- 2017 Part I: Côte Chalonnaise and Côte de Beaune Reds Tasted from Bottle and Barrel/Cask Sample
Harvesting began on the Côte de Beaune on 1 September, and on the Côte Chalonnaise on 4 September. There were some problems with worms eating buds, but still the quantities produced were good, so the worms may have helped to keep quantities from being overly abundant.
Drouhin used more whole clusters than usual for the top wines; Drouhin’s usage is a sandwich method where the clusters are on top and bottom, with destemmed grapes between. Bruno Clavelier does something similar.
Malolactic fermentations began in the winter and sometimes went quite rapidly. (Continue reading here.)
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