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Chambolle-Musigny Premier Cru Hauts-Doix

Chambolle-Musigny Hauts-Doix

Premier Cru


  • Cellaring

    Optimal consumption: 10 to 25 years

    Ageing potential: 35 years

  • Tasting temperature

    16-18°C (61-65°F)

Grape variety

Pinot Noir


Producing commune: Chambolle-Musigny.

Site: at ther heart of the Côte de Nuits, in the village of Chambolle-Musigny. This small vineyard is located between Les Charmes and Les Amoureuses.

History & tradition: the name of the village Chambolle is probably derived from the Celtic "cambola" (meaning fertile land near a stream, soil of good quality), already reputed for its vineyards in Gallo-Roman times and cultivated by the monks in the Middle Ages. "Doix" in Burgundy are springs gushing from the bottom of the slope.

Soil: complex limestone subsoil, dating from the Jurassic age and ideally suited to the Pinot Noir grape.



by Véronique Boss-Drouhin

The wine displays a lively, bright red colour. Its aromas are rich and straightforward: violet, black cherry, blackcurrant, truffle. On the palate, the tannins are silky. Acidity and texture are well-balanced. In the aftertaste, long lasting and fine flavours of candied fruit.


Nice fruity character combined with a very seductive mouth resulting from the excellent maturity of the grapes. 2009 holds the promise of the great Burgundian vintages ending in 9 and vintages like 2005, 1978, 1961…

Vintage review


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 25% of new barrels.

The ageing lasts between 14 to 18 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.