Joseph Drouhin Musigny Grand Cru

AFRJDA101

Joseph Drouhin Musigny Grand Cru

Grape Variety

Pinot Noir
Country

France
Region

Burgundy
Capacity

750ml
Temperature

16-18∘C

International Rating
Tasting Notes
Product Features
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Burghound97(2016)

Robert Parker96(2016)

Tasting notes

TASTE NOTE

Tasting Notes

Musigny is remarkable for its great purity of colour. The aromas are reminiscent of violet and fruit stone when the wine is young. After eight to ten years, these aromas become very refined and complex: fallen leaves, damp earth, moss and hints of fur or leather. The tasting sensations are incomparable in terms of finesse and harmony. The tannins are elegant, although very much alive. Silk and velvet match the liveliness of the acidity. The lingering aftertaste is dominated by hints of rare, exotic woods as well as candied cherry.

Product Features

Feature of product

Joseph Drouhin

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.

Terroir

Musigny is located on a chalky terrace overlooking Clos Vougeot; it is between two small valleys, the "combe" of Chambolle and the "combe" of Orveaux. On a mild incline, with a due east exposure. The brown soil is chalky, strewn with some pebbles and not too clayey soil.

A true pioneer of vine growing in this area was a certain Mucius who owned vineyard on this hillside in Gallo-Roman times. It is really in the early Middle Ages, with the help of the monks, that Musigny rose to the rank it now occupies.

Vinification

Maceration and vinification take 2 to 3 weeks. Fermentation temperatures under total control. "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.

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