Are you sure you want to perform this action?
Our wines
Chambolle-Musigny
Premier Cru
Service
-
Cellaring
Optimal consumption: 10 to 20 years
Ageing potential: 25 years
-
Tasting temperature
16°C (61-62°F)
Grape variety
Pinot Noir
Vineyard
Producing commune: Chambolle-Musigny.
Site: at the heart of the famous Chambolle-Musigny vineyard, with a nice East exposure.
History & tradition: the name of the village Chambolle is probably derived from the Celtic "cambola" (meaning fertile land near a stream, soil of good quality), already reputed for its vineyards in Gallo-Roman times and cultivated by the monks in the Middle Ages. Joseph Drouhin owns several Premier Cru parcels. Since they are too small, these Premier Cru vineyards (Noirots, Hauts Doix, Borniques, Plantes, Combottes) are harvested and vinified together. The name given to this wine is therefore Chambolle-Musigny Premier Cru (since the components of this "cuvée" are all Premiers Crus).
Soil: the limestone of the subsoil is of Jurassic age origin, ideally suited for Pinot Noir.
DOWNLOAD THE SHEET
Tasting
by Véronique Boss-Drouhin
Fine lace and silk are the words most often associated with this wine. Bright, intense colour and complex aromas evoking violet, black cherry and damp earth. According to the vintages, there are also notes of truffle and game. Refined tannins coat the palate. Good balance between texture and acidity. Long aftertaste, with notes of cherry and candied fruit.
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.
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: 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.