Volnay Taille Pieds

Premier Cru
Volnay Taille Pieds

Grape Variety :

Pinot Noir


Site: south of Beaune, on the slopes, next to Pommard.
History & tradition: because of the purity of its air, Volnay was apparently the favourite residence of the ladies at the court of the Duke of Burgundy. The other attraction was of course the charm of its wines.
Volnay Premier Cru Taille pieds is located at mid-hill facing south. The slope is so steep that the work was made very difficult and the farmers happened to "cut their feet" ("taille pieds").
Soil: marl and limestone of different colours with small pebbles.


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: 45 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines provided by regular supply partners (long-term contracts).


- 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.


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

"Elegance and breed in this very delicate wine which develops seductive flavours and, above all, acquires a superb complexity with age".


The reds were vinified harmoniously. We managed to keep a good proportion of whole bunches in a great number of cuvées. The malolactic fermentations were late and as they lasted over a long period, the wines acquired fullness and complexity. They display a neat and bright ruby-red colour. The wines are elegant, long on the aftertaste and with ample character. 2010 will certainly provide some great wines.


Temperature: 16°C (61-62°F).
Cellaring: 8 to 20 years.