No drink driving
Pinot Noir
France
750ml
Burgundy
16-18∘C
Burghound91(2015)
Robert Parker92(2015)
Fine lace and silk are the words most often associated with this wine. Bright, intense colour and complex aromas evoking violet, black cherry and damp earth. According to the vintages, there are also notes of truffle and game. Refined tannins coat the palate. Good balance between texture and acidity. Long aftertaste, with notes of cherry and candied fruit.
Joseph Drouhin domaine is one of the largest estates in the region. It owns vineyards in all of Burgundy: Chablis , Côte de Nuits and Côte de Beaune, Côte Chalonnaise . It is comprised of a majority of Premier and Grand Crus. The Domaine was put together through the years, thanks to judicious purchases and agreements between families. Some vineyards are among the most famous in Burgundy.
For some village or regional appellations, Joseph Drouhin complements its supplies by purchasing grapes from other vineyard owners who have been long time partners and share the same quest of excellence.
The name of the village Chambolle is probably derived from the Celtic "cambola", already reputed for its vineyards in Gallo-Roman times and cultivated by the monks in the Middle Ages.
At the heart of the famous Chambolle-Musigny vineyard, with a nice East exposure. Soil is the limestone of the subsoil is of Jurassic age origin, ideally suited for Pinot Noir. Joseph Drouhin owns several Premier Cru parcels. Since they are too small, these Premier Cru vineyards (Noirots, Hauts Doix, Borniques, Plantes, Combottes) are harvested and vinified together.
Maceration and vinification take 2 to 3 weeks. Fermentation temperatures under total control. Extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character. "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 separation of free run juice from pressed juice. Ageing in barrels (20% in new oak). Length: 14 to 18 months.
