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Our wines
Vosne-Romanée Premier Cru
Service
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Cellaring
Optimal consumption: 10 to 20 years
Ageing potential: 25 years
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Tasting temperature
16°C (61-62°F)
Grape variety
Pinot Noir
Vineyard
Producing communes: Vosne-Romanée and Flagey-Echezeaux.
Site: north of Nuits-Saint-Georges, this is one the most celebrated villages of Burgundy, producing world-famous wines such as Romanée-Conti or Richebourg.
History & tradition: the Gauls from the village of Vaona were drafted to serve in the army of Caesar for a period of 20 years. As a reward, the Emperor granted them vineyards, some of which were named « Romanée » by the following generations.
Soil: chalky marl with excellent drainage and exposure ideally suited to the Pinot Noir grape.
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Tasting
by Véronique Boss-Drouhin
Beautiful bright deep colour. The wines offer a great aromatic complexity. The nose exudes notes of violet, Morello cherry, strawberry, combined with hints of coffee, chocolate and even truffle. The palate confirms the delicacy of pinot noir. Its refined aromas are supported by silky tannins. Lingering elegant aftertaste.
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 25% of new barrels.
It 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.