Joseph Drouhin Echezeaux France 2008

Winemaker's Notes:

This Grand Cru is admirably situated right above Clos Vougeot, another Grand Cru, on a gentle slope facing due East. Le Musigny is just to the North. The Drouhin family owns a vineyard there. The average age of the vines is twenty-five. Replanting is done very selectively to avoid having too many young vines at one time, which would lower the quality of the wine. No fertilizers are used and a very severe pruning (the Guyot style) reduces the yield even further. The harvest is always done by hand. The vinification follows the classic method : the grapes, sometimes not even destalked, are gently pressed ; the fermentation and maceration occur in wooden open vats with punching down of the cap and pumping over the juice. It lasts about 18 to 20 days. The must is then put in oak barrels (Allier, Vosges or Tronçais forests). Left to age for about 18 months, it is fined with egg-whites prior to bottling.

Region: France » Lyonnais

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Winery: Joseph Drouhin
Color: Red
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Joseph Drouhin:
DEDICATION TO THE DIVERSITY OF BURGUNDY With close to 90 different appellations, Joseph Drouhin offers a fascinating array of Burgundy terroirs in all their authenticity and subtle variations. A FAMILY HERITAGE For the last 130 years, Maison Joseph Drouhin has been in the hands of the Drouhin family. Today, the fourth generation is at the helm, animated by the same passion that inspired the founder of the company.

This Grand Cru is admirably situated right above Clos Vougeot, another Grand Cru, on a gentle slope facing due East. Le Musigny is just to the North. The Drouhin family owns a vineyard there. The average age of the vines is twenty-five. Replanting is done very selectively to avoid having too many young vines at one time, which would lower the quality of the wine. No fertilizers are used and a very severe pruning (the Guyot style) reduces the yield even further. The harvest is always done by hand. The vinification follows the classic method : the grapes, sometimes not even destalked, are gently pressed ; the fermentation and maceration occur in wooden open vats with punching down of the cap and pumping over the juice. It lasts about 18 to 20 days. The must is then put in oak barrels (Allier, Vosges or Tronçais forests). Left to age for about 18 months, it is fined with egg-whites prior to bottling.

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