• BH: 86

    Burghound Score

    86

    Close
  • WS: 91

    Wine Spectator Score

    91

    Close
+ Add Critic Score

Submit a Critic Score

Score:

Name of Critic:

Close

Joseph Drouhin Gevrey-Chambertin 1985

Winemaker's Notes:

In 640, a modest vigneron of the Côte de Nuits, Bertin, noticed that his field ("champ" in French) had an excellent exposure to the sun. He then decided to plant some Pinot Noir grapes, just like his neighbours, the monks, had done. The result was so extraordinary that the reputation of his vineyard soon spread beyond the boundaries of his region and everyone was eager to drink his wine now called "Chambertin". The soil is a mix of red clay, chalk and broken stones facing due East at mid slope. The total surface is around 12,9 hectares (32,25 acres). Tradition characterizes Joseph Drouhin's winemaking and vineyard management : short pruning (single Guyot), plowing, leaf removal, small yield (35hl/ha), 100% hand picking. Grapes go through a very severe selection when brought in. Fermentation and maceration are conducted in open wooden vats for 18 days. Pumping over and punching the cap down is done daily. The wine ages for a minimum of two years in new oak barrels. Towards the end of its ageing, the wine is fined with egg whites. It is then racked before being bottled. Chambertin is a wine that gives unique sensations, a kaleidoscope of flavours and aromas. The hue is deep with an intense ruby colour. Flavours are opulent and earthy. They evoke black cherry, bitter chocolate then liquorice, black truffle and underbrush. With its massive backbone of velvety tannins in near perfect balance, it has great potential for ageing. Dishes accompanying Chambertin should be worthy of this great wine : "Boeuf à la Moëlle" (beef cooked in marrow) for instance, or the famed "Coq au Chambertin". Cowmilk cheeses, duly ripened and served with fresh baked bread, are also recommended.

Joseph Drouhin:
In 1880, Joseph Drouhin, who was from the Chablis region originally, chose the city of Beaune to found the business that bears his name.  Over the years and with each generation, the vineyard estate grew.  At the same time, the founder's passionate search for excellence and knowledge was handed down like a family heirloom; Maison Joseph Drouhin continues to ensure this valuable ... Read more
In 1880, Joseph Drouhin, who was from the Chablis region originally, chose the city of Beaune to found the business that bears his name.  Over the years and with each generation, the vineyard estate grew.  At the same time, the founder's passionate search for excellence and knowledge was handed down like a family heirloom; Maison Joseph Drouhin continues to ensure this valuable family heritage. Dedication to the diversity of Burgundy has always been the sole focus and vocation of Maison Joseph Drouhin, as vineyards - mostly premier and grand crus - were acquired in all major areas.   Out of firm conviction, Drouhin has adopted a biological and biodynamic approach to viticulture.  Listening to nature: from vine to glass, at every step in the elaboration of the wine, a profound respect and deference to nature prevails. From its very beginning, Maison Joseph Drouhin has aimed for an ideal of perfection and elegance.  The style of Joseph Drouhin combines balance, harmony and character, providing infinite pleasure.   Thanks to its open-minded world view, Joseph Drouhin introduces the best of Burgundy to all continents.  Its active presence in many countries is the surest proof of its desire to get acquainted and understand other cultures and styles of living. Read less

In 640, a modest vigneron of the Côte de Nuits, Bertin, noticed that his field ("champ" in French) had an excellent exposure to the sun. He then decided to plant some Pinot Noir grapes, just like his neighbours, the monks, had done. The result was so extraordinary that the reputation of his vineyard soon spread beyond the boundaries of his region and everyone was eager to drink his wine now called "Chambertin". The soil is a mix of red clay, chalk and broken stones facing due East at mid slope. The total surface is around 12,9 hectares (32,25 acres). Tradition characterizes Joseph Drouhin's winemaking and vineyard management : short pruning (single Guyot), plowing, leaf removal, small yield (35hl/ha), 100% hand picking. Grapes go through a very severe selection when brought in. Fermentation and maceration are conducted in open wooden vats for 18 days. Pumping over and punching the cap down is done daily. The wine ages for a minimum of two years in new oak barrels. Towards the end of its ageing, the wine is fined with egg whites. It is then racked before being bottled. Chambertin is a wine that gives unique sensations, a kaleidoscope of flavours and aromas. The hue is deep with an intense ruby colour. Flavours are opulent and earthy. They evoke black cherry, bitter chocolate then liquorice, black truffle and underbrush. With its massive backbone of velvety tannins in near perfect balance, it has great potential for ageing. Dishes accompanying Chambertin should be worthy of this great wine : "Boeuf à la Moëlle" (beef cooked in marrow) for instance, or the famed "Coq au Chambertin". Cowmilk cheeses, duly ripened and served with fresh baked bread, are also recommended.

Best Wine Deals

See More Deals

Pinot Noir Top Lists







Snooth Media Network