There is no greater pleasure for the wine lover than to drive along the "Route des Grands Crus", this narrow road that winds through some of the most prestigious vineyards of the Côte d'Or. Coming from Beaune and going North, before reaching the village of Chambolle still hidden from view, we pass Grands-Echezeaux and Clos Vougeot. The path starts to climb a little. We have arrived at a small promontory, bathed in sunshine, with a splendid view over the plain in the distance. The soil feels light. It is strewn with small pebbles : this is Musigny. 

The first owner of this legendary vineyard may have been a Gallo-Roman by the name of Mucius, but is is really in the Middle Ages, under the care of the monks, that Musigny aquired the fame that it still commands. 

The Domaine of Joseph DROUHIN owns a sizeable parcel in this Grand Cru. Under Robert Drouhin's exacting viticultural practices, the Pinot Noir grape is severely pruned and its yield kept down to a strict minimum. Musigny is and will always be a rare wine. The grapes are still picked by hand and very gently pressed. The juice is then left to ferment in a small oak vat. The skins and pips rise to the surface, creating a thick lid called "chapeau" (hat). 

Twice a day, once in the morning, once in the evening (just like in the old days), this chapeau is punched down manually, and some of the juice pumped over. This process (pigeage) allows the tannins, perfumes and colouring matter to blend harmoniously throughout and to maximize the full potential of the terroir. The fermentation lasts about 18 to 20 days. The must is then put in oak barrels (Allier, Vosges or Tronçais forests) where, during the Winter, a second fermentation takes place. Left to age for about 18 months, the wine is fined with egg-whites prior to bottling, a technique left unchanged through the years. 

Musigny is a wine of great purity of colour, with deep ruby-like reflections. The aromas, when the wine is young, are reminiscent of violet and cherry, but it is only with some ageing that the true flavours come out : refined and complex, they take on inimitable nuances of fallen leaves, damp earth, moss and even hints of fur or leather. At this level, the tasting sensations are incomparable in terms of finesse and harmony. The tannins are quite elegant, while very much alive. Silk and velvet are the main attributes of the texture. rare, exotic woods and candied cherry dominate the aftertaste. 
Red meat and game are the ideal accompaniments. In fact, the simpler the preparation, the better for this extraordinarily subtle and refined Grand Cru of Burgundy.