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Optimal consumption: 15 to 20 years
Ageing potential: 30 years
Producing commune: Gevrey-Chambertin.
Site: this very small vineyard (less than 3 hectares- 7.5 acres), in the shape of a square, is completely surrounded by the other Grands Crus of Gevrey-Chambertin. A remarkable wine is produced here.
History & tradition: the name « Griotte » may recall the Morello cherry (a sort of wild or sour cherry used in cooking or preserves), which is part of the aromas often found in the nose of this wine. But in fact, « Griotte » comes from « Criots » (as in Criots-Bâtard-Montrachet) which has the same origin as the word « craie » (chalk in French). An interesting case where etymology sheds light on the geology.
by Véronique Boss-Drouhin
Tasting Griotte-Chambertin is always cause for reflexion: the aromas are complex and subtle, with hints of cherry liqueur, preserved cherry, fine leather, nutmeg. When the wine matures, there are hints of truffle and venison. The flavours are also arresting in their own way and the tannins, although present, are never aggressive or coarse. Long and persistent on the palate, with a glorious aftertaste.
The vagaries of the 2021 vintage have greatly affected yields, resulting in one of the smallest harvests Burgundy has ever seen. The reds are harmonious and elegant, with lower alcohol concentrations compared to previous vintages. It is a vintage with a rather Burgundian style showing fruitiness and a lot of freshness.Vintage review
Throughout its 100-hectare (247 acres) estate, Maison Joseph Drouhin has adopted organic viticulture practices since the late 1980s and biodynamic viticulture since the 1990s. Our credo is to provide « natural answers to natural problems ». All our practices show the greatest respect for the soil, the vine, and the environment. Our deliberately low production yields allow our grapes to reveal the precise expression of each terroir.
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.