• WS: 96

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    96

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  • BH: 90

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    90

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  • WA: 80

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    (90-93)

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Wijn Antiquariaat EUR 295.00 750ml
USD $

Joseph Drouhin Marquis de Laguiche Chassagne-Montrachet Blanc 1998

Winemaker's Notes:

The grapes are pressed gently after sorting. The juice then undergoes a natural decanting (débourbage). The great wines of Côte d’Or ferment in wooden vats. Chablis and Chablis Premier Cru ferment in stainless-steel. Drouhin uses “bâtonnage” (stirring) in order to reactivate the lees in suspension. Again, the need for stirring (and its frequency) is left to the human palate. After the first alcoholic fermentation, Drouhin lets the malolactic fermentation occur entirely. As the malic acid turns into lactic acid, the characteristics of the terroir are enhanced. The taste of the wine becomes more focused and the aromas more complex. The aging of the wines As with fermentation, each general principle must be adapted to a particular situation and eve ry detail has its importance. It begins with the quality and age of the barrels. Drouhin buys its own carefully chosen oak from the forests of Allier, Vosges and Nevers. The staves are left in the open air to dry out for at least two years and a half (as opposed to 18 months, the norm in Burgundy). Drouhin has a privileged relationship with a barrel-maker : François Frères. Each barrel (228 liters, i.e. 57 gallons) is stamped with a bar-code in order to have complete traceability (Drouhin was one of the first firms to do this). What percentage of old or new barrels be used for aging? Again, it must be decided case by case. New wood releases a lot of tannin and various aromas which the wine must be able to absorb.

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

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The grapes are pressed gently after sorting. The juice then undergoes a natural decanting (débourbage). The great wines of Côte d’Or ferment in wooden vats. Chablis and Chablis Premier Cru ferment in stainless-steel. Drouhin uses “bâtonnage” (stirring) in order to reactivate the lees in suspension. Again, the need for stirring (and its frequency) is left to the human palate. After the first alcoholic fermentation, Drouhin lets the malolactic fermentation occur entirely. As the malic acid turns into lactic acid, the characteristics of the terroir are enhanced. The taste of the wine becomes more focused and the aromas more complex. The aging of the wines As with fermentation, each general principle must be adapted to a particular situation and eve ry detail has its importance. It begins with the quality and age of the barrels. Drouhin buys its own carefully chosen oak from the forests of Allier, Vosges and Nevers. The staves are left in the open air to dry out for at least two years and a half (as opposed to 18 months, the norm in Burgundy). Drouhin has a privileged relationship with a barrel-maker : François Frères. Each barrel (228 liters, i.e. 57 gallons) is stamped with a bar-code in order to have complete traceability (Drouhin was one of the first firms to do this). What percentage of old or new barrels be used for aging? Again, it must be decided case by case. New wood releases a lot of tannin and various aromas which the wine must be able to absorb.

Dietary Information: Organic


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