Site: a pretty village tucked away in a small valley north of Beaune. The vines are planted on two hills with two different exposures, north and south.Histoire & tradition: the Gallo-Roman village was called Sabinius and played an important role in the history of viticulture. The monks of Cîteaux owned vineyards in this region.Soil: a complex mixture of limestone pebbles, red or yellow clay and other small stones.Drouhin Estate: 0,8 ha. (2 acres).
Viticulture
Biological cultivation since 1990; biodynamic cultivation a few years later.Vine 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.Supply: grapes from the domaine in addition to grapes and wine purchased from regular supply partners (long-term contracts)
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 (10% in new oak)Length: 12 to 15 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
"A delicate and elegant wine. On the nose, characteristic aromas of spice and violet, mingled with wild blackberry. On the palate, refined and supple. Persistent aftertaste, with delicious and subtle flavours that linger on for quite a long time".
Vintage
This vintage was marked by a concentration of juice in the berries just before the harvest. The wines show a very nice intense ruby colour. The nose is complex and very expressive of red fruits and black fruits but above all the expressions of the terroirs are already noticeable.
