Grape Variety :

Pinot Noir

Vineyard

Site: in the southern section of Pommard, the Pommard Chanlins-Bas 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.Domaine area: 0,20 ha (0,49 acres).

Viticulture

Biological cultivation since 1990; biodynamic cultivation a few years later.Vine stocks: "sélection massale" (propagation of new vine stocks from a number of selected vines) done at the Drouhin nursery; also clones of recognized quality.Soil maintenance: compost of manure and white wood, sometimes guano (seabird manure used as fertilizer). Soil is ploughed either by tractor or by horse to manage spreading of weeds.Treatment: only authorized products for biological cultivation are used: infusions and macerations of plant materials, sulfur and copper, powdered rock. Natural predators are not eliminated.Plantation density: from 10,000 to 12,500 stocks/ha in order to extract all possible nuances from the terroir and limit the production of each vine stock.Pruning: Guyot.

Vinification

Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit.Sorting of the grapes: in the vineyard and at the cuverie (winery) if necessary.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 to a wine but should never be detrimental to its finesse and typical character.

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. Follow-up: barrel by barrel.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

"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

This vintage was marked by a concentration of juice in the berries just before the harvest. The wines show a very nice intense ruby colour. The nose is complex and very expressive of red fruits and black fruits but above all the expressions of the terroirs are already noticeable.

Serving

Temperature: 16°C (61-62°F).Cellaring: 5 to 20 years.