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Our wines
Charmes-Chambertin
Grand Cru
Service
-
Cellaring
Optimal consumption: 15 to 20 years
Ageing potential: 30 years
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Tasting temperature
16°C (61-62°F)
Grape variety
Pinot Noir
Vineyard
Producing commune: Gevrey-Chambertin.
Site: the Grand Cru vineyard of Charmes is located below Chambertin, next to Griotte-Chambertin.
History & tradition: were there "charmes" (beech trees) growing here at one time? Or were people just referring to the characteristics of the wine? A 19th Century official document does mention the "untilled land of charmes"...
Soil: outcroppings of limestone with thin topsoil; rocky soil with some marl.
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Tasting
by Véronique Boss-Drouhin
A generous and distinctive wine, often superb. The colour is intense and bright. On the nose, the first impression that arises is that of cherry. Then, woody and fine spicy aromas appear, with an elegant hint of musk in some vintages. The flavours are extraordinary in their richness and harmony, neither too rough nor too heavy. The architecture of the wine is held up by fine and noble tannins, giving the body a silky texture (called "gras"). Acidity brings energy and liveliness to the whole. The aftertaste is a pure delight.
Vintage
The brightness and intensity of the 2022 reds are impressive. The nose, of great complexity, combines aromas of blackberry, blueberry and blackcurrant with floral scents of peony and violet. On the palate, the spices underline silky, high-quality tannins. Ample, full-bodied and fresh, these wines are an archetype of balance between aromas and structure with a very real ageing potential.
Vintage reviewWinemaking
Supply: this wine comes 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 30% of new barrels.
The ageing lasts between 16 to 20 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.