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.