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Our wines
Fixin Clos de la Perrière
Premier Cru
Service
-
Cellaring
Optimal consumption: 5 to 8 years
Ageing potential: 10 years
-
Tasting temperature
13°C (55°F)
Grape variety
Chardonnay
Vineyard
Producing communes: Fixin and Brochon.
Site: Fixin is located in the Côte de Nuits area, between Dijon and Gevrey-Chambertin. It produces both Village and Premier cru wines, mostly red wines, but some plots are planted with Chardonnay grape variety.
Fixin Premier Cru Clos de la Perrière extends on homogeneous brown limestone soils and enjoys a south-east exposure, at an altitude of 350 to 380 metres (1148 to 1246 feet).
History and tradition: Fixin does not produce any Grand Cru; however, during the 19th century, one of its appellations competed with the greatest Burgundy wines: the Clos de la Perrière used to be compared to the Chambertin! The Monks of Cîteaux, during the 12th century, were the first to discover the mysteries of the quality of these wines. In 1142, they settled in the heart of this 5-hectare vineyard (just over 12 acres) and built there the « Manoir de la Perrière » which they dedicated to wine ageing. They chose the Clos de la Perrière on purpose, considering its good « terroir » and ideal exposure.
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Tasting
by Véronique Boss-Drouhin
This rare wine of the Côte de Nuits is unique and cannot be compared to any other Burgundy white wine. It reveals a beautifully defined personality, a somewhat firm structure and flavours based on floral notes.
Vintage
2011 wines are aromatic and full of freshness. They show a great potential. They are balanced with good acidity levels.
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: slow pressing in a pneumatic press. The juice of the last press is separated from the free run-juice. The juice is transferred into wine barrel after a little settling.
Ageing: the alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 20%.
The ageing lasts between 14 to 16 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.