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Our wines

Chambertin-Clos de Bèze Grand Cru
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Chambertin-Clos de Bèze

Grand Cru

Chambertin-Clos de Bèze Grand Cru
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Service

  • Cellaring

    Optimal consumption: 15 to 20 years

    Ageing potential: 30 years

  • Tasting temperature

    16-18°C (61-65°F)

Grape variety

Pinot Noir

Vineyard

Producing communes: Gevrey-Chambertin.

Site: the Grand Cru vineyard of Chambertin-Clos de Bèze is found in the northern part of the Côte de Nuits. It occupies a choice location with its exposure to the east and its mild incline.

History & tradition: the monks from the Abbey of Bèze became owners of vineyards in Gevrey as early as 630AD. They cultivated this vineyard and built a wall around it which is no longer extant today.

Soil: a mix of red clay, chalk and broken stones.

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Tasting

by Véronique Boss-Drouhin

A beautiful, intense ruby-red colour. Powerful but refined aromas. When the wine is young, the aromas are reminiscent of black cherry and dark chocolate. With age, they evolve towards notes of undergrowth, truffle and liquorice. After 15 years or so, the aromas of candied fruit remain but are mingled with nuances of leather and musk. Tannins provide a good structure, perfectly balanced by the velvety texture of the wine. The long aftertaste brings back the aromas of cherry and liquorice: a kaleidoscope of sensations.

Vintage

The vagaries of the 2021 vintage have greatly affected yields, resulting in one of the smallest harvests Burgundy has ever seen. The reds are harmonious and elegant, with lower alcohol concentrations compared to previous vintages. It is a vintage with a rather Burgundian style showing fruitiness and a lot of freshness.

Vintage review

Winemaking

Supply: this wine comes from grapes harvested on some parcels of the Drouhin Family Properties as well as from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: whole crop harvest of 20 to 50% depending on the vintage. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.

Ageing:  in oak barrels including 30% of new barrels.

The ageing lasts between 16 to 20 months.

Origin of the wood: oak grown in French high forest.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is 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.