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Chassagne-Montrachet Premier Cru Chenevottes

Chassagne-Montrachet Chenevottes

Premier Cru


  • Cellaring

    Optimal consumption: 8 to 10 years

    Ageing potential: 15 years

  • Tasting temperature

    13°C (55°F)


Grape variety



Producing commune: Chassagne-Montrachet.

Site: located in the South of the Côte de Beaune, Chassagne-Montrachet is one of the villages, together with Meursault and Puligny-Montrachet, making up the celebrated « Côte des blancs » (the slope of the whites). Chassagne-Montrachet Chenevottes stretches central-east of Chassagne-Montrachet, not far from the Montrachet.

History & tradition: the name comes from « cassanos », a Celtic word used for a place where oak trees grow; « rachet » means a poor, dry, infertile soil, a paradox when thinking of the richness of the Chassagne-Montrachet wines!

Soil: complex soil, made up of marl, limestone, yellow or red clay, scree and gravel; these soils are mostly light and easy to cultivate; they are located on a mild slope, with good exposure.



by Véronique Boss-Drouhin

Tasting Chassagne-Montrachet Chenevottes is always an outstanding event. The wine is extremely bright with a light golden colour. Its aromas are neat, intense, elegant, bearing individual characteristics: hawthorn, apricot, a light fragrance of Virginia tabacco and, after a few years maturing, some hints of grilled dried fruit and fine spice. On the palate, the wine delivers fresh and silky impressions with long lasting flavours lingering a long time in the aftertaste.


2015 is a great vintage showing richness and maturity. Despite the mildness of the wines, they all keep their typicity. 

Vintage review


Supply: this wine comes 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: slow pressing in a pneumatic press. The juice of the last press is separated from the free run-juice. The juice is transferred into wine barrel after a little settling.  

Ageing: the alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 20% to 25%.

The ageing lasts between 16 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.