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Our wines
Pommard Premier Cru Chanlins-Bas
Service
-
Cellaring
Optimal consumption: 10 to 25 years
Ageing potential: 35 years
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Tasting temperature
16°C (61-62°F)
Grape variety
Pinot Noir
Vineyard
Producing commune: Pommard.
Site: in the southern section of Pommard, the Pommard Chanlins-Bas Premier Cru is located near the Rugiens.
History & tradition: there must have been vines planted here for a long time. More than 2,000 years ago, the Gauls selected and propagated the Pinot Noir grape in this location. A temple dedicated to Pomona, the Celtic goddess, may be at the origin of the name.
Soil: clay and limestone.
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Tasting
by Véronique Boss-Drouhin
The Pommard Premier Cru Chanlins-Bas shows a beautiful bright ruby-red colour. Its nose reveals mild and rich notes of red and black fruits (red currant, blackberry, blueberry). The palate offers a beautiful finesse and a long aftertaste on a delicate tannic structure.
Vintage
2023 stands out as one of the hotest years in Burgundy, surpassing even 2022.
This vintage is marked by its generosity, both in quantity and quality, with consistent yields across all regions in Burgundy.
The wines offer flavours of ripe red and black berries.
The climate's generosity is evident in these Pinots Noirs.
They show excellent ripeness with smooth, long, and complex palates.
2023 is a vintage of high quality.
Viticulture
Throughout its 100-hectare (245 acres) estate, Maison Joseph Drouhin has adopted organic viticulture practices since the late 1980s and biodynamic viticulture since the 1990s. Our credo is to provide « natural answers to natural problems ». All our practices show the greatest respect for the soil, the vine, and the environment. Our deliberately low production yields allow our grapes to reveal the precise expression of each terroir.
Winemaking
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.