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Chorey-les-Beaune Rouge
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Chorey-les-Beaune Rouge

Chorey-les-Beaune Rouge
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Service

  • Cellaring

    Optimal consumption: 5 to 8 years

    Ageing potential: 10 years

  • Tasting temperature

    16°C (61-62°F)

Grape variety

Pinot Noir

Vineyard

Producing commune: Chorey-les-Beaune.

Site: very close to Beaune, as the name indicates. This is a small appellation around the tiny village of Chorey, at the foot of the hill of Corton.
Chorey-les-Beaune is located on the ancient Roman lane, « Agrippa » way, built in 12 B.C.

History & tradition: the wine is often sold under the more common appellation of Côte-de-Beaune Villages. Joseph Drouhin owns vineyards in Chorey.

Soil: clay and limestone.

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Tasting

by Véronique Boss-Drouhin

A very pleasant wine. Bright, clear red colour. Aromas are surprising in their intensity and fruit. On the palate, a tender, supple, graceful, round body. Very flavourful in the aftertaste, with a hint of blackberry jam. When the wine gets older, wild blackberry is the dominant aroma. After 3 or 5 years, the wine takes on a distinctive smell of truffle and undergrowth evolving towards notes of venison.

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: total destemming. 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 20% of new barrels.
The ageing lasts between 12 to 16 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.