Site: in the north of the Côte de Nuits, it occupies a choice location with its exposure to the east and its mild incline.History & tradition: vines have been cultivated here since 630AD, when a certain Bertin decided to emulate the monks, his neighbors. The wine he made turned out to be spectacular - and the rest is history!Soil: lean and chalky, with a red-brown cover layer of clayey marl.
Viticulture
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.Pruning: Guyot.Yield: 38 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.Grape Supply: grapes provided by regular supply partners.
Vinification
Maceration:
maceration and vinification take 2 to 3 weeks.
indigenous yeasts.
maceration and fermentation temperatures under total control.
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
Ageing
Type: in barrels (20% in new oak).Length: 14 to 18 months.Origin of the wood: French oak forests.Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then 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.
Tasting note by Véronique Boss-Drouhin
"Chambertin is a wine that gives unique sensations, a kaleidoscope of flavours and aromas. The hue is deep with an intense ruby colour. Flavours are opulent and earthy. They evoke black cherry, bitter chocolate then liquorice, black truffle and underbrush. With its massive backbone of velvety tannins in near perfect balance, it has great potential for ageing".
Serving
Temperature: 16-18°C (61-65°F)Cellaring: 10 to 40 years.
