Site: at ther heart of the Côte de Nuits, in the village of Chambolle-Musigny. This is a small vineyard, located below Bonnes-Mares. It has a mild incline and faces due east.History & tradition: 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. "Baudes" is an ancient vineyard whose name is of Germanic origin ("Baud").Soil: complex limestone subsoil, dating from the Jurassic age and ideally suited to the Pinot Noir grape.Drouhin estate: 0,33 ha. (0.825 acre)Average age of the vines: 32 years.
Viticulture
Biological cultivation since 1990; biodynamic cultivation a few years laterVine stocks: "sélection massale" (propagation of new vine stocks from a number of selected vines) done at the Drouhin nursery; also clones of recognized quality.Soil maintenance: compost of manure and white wood, sometimes guano (seabird manure used as fertilizer). Soil is ploughed either by tractor or by horse to manage spreading of weeds.Treatment: only authorized products for biological cultivation are used: infusions and macerations of plant materials, sulfur and copper, powdered rock. Natural predators are not eliminated.Plantation density: from 10,000 to 12,500 stocks/ha in order to extract all possible nuances from the terroir and limit the production of each vine stock.Pruning: Guyot.Yield: we aim to keep our yields low, more in line with the previous regulation: around 20% less than allowed by the current law.
Vinification
Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit.Sorting of the grapes: in the vineyard and at the "cuverie" (winery) if necessary.Maceration:
maceration and vinification take 2 to 3 weeks
indigenous yeasts
maceration and fermentation temperatures under total control.
Joseph Drouhin seeks total control of the process of extraction; 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
Type: in barrels (20% in new oak)Length: 14 to 18 months.Origin of the wood: French oak forests.Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.Follow-up: barrel by barrel.Fining (collage, to clarify the wine): light, after careful tasting.Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin
"The wine displays a lively, bright red colour. The aromas are numerous, complex and straightforward: violet, black cherry, humus, truffle and a touch of venison when approaching maturity. On the palate, the amount and strength of the tannins is rather restrained and delicate. Acidity and texture are in harmonious proportion. In the aftertaste, long lasting and fine flavors of candied fruit or kirsch".
Serving
Temperature: 16-18°C (61-65°F).Cellaring: 8 to 25 years.
