CÔTE DE BEAUNE
2013 Domaine Joseph Drouhin
|Sub-district||Côte de Beaune|
(Drouhin indicated that this has a high percentage of declassified Beaune 1ers in it). This too is very pinot in character with a mix of fresh red berries and spice nuances leading to vibrant flavors that, unlike the Rully, display touches of dryness and austerity on the ever-so-slightly warm finale. 2016+ Rating: 86 Allen Meadows, www.Burghound.com (Apr 2015)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Mostly estate fruit. 50-ha appellation that needs explaining but also may include declassified lots from Beaune premiers crus. Lots of the sourcing for this wine is premier cru. Major hail problem. Juicy red fruit and spice aroma. More savoury on the palate. Just seems so healthy and wholesome. Lithe and delicious. GV Drinking range: 2016 - 2020 Rating: 16.5 Julia Harding MW, www.JancisRobinson.com(Jan 2015)
The 2013 Côte de Beaune shrugs off the hail damage and offers plenty of rounded red currant and Morello fruit on the nose. The palate is medium-bodied with a fine structure, good definition, harmonious, if missing just a little flesh on the austere finish. But there is a sense of control here that is very appealing. Drinking range: 2016 - 2021 Rating: 89 Neal Martin, www.robertparker.com(Dec 2014)
Domaine Joseph Drouhin
Joseph Drouhin, founded in 1880 and still family owned, are one of the most well-respected names in Burgundy, especially through their flagship wine, the iconic Clos des Mouches. Joseph Drouhin, founded in 1880 and still family owned, are one of the most well respected names in Burgundy, especially through their flagship wine, the iconic Clos des Mouches.
Small refinements continue to be made here. The presses have been changed - a reversion to basket pressing for the reds, and for whites the presses are open - along with a number of other growers they are following the trend to think that slight oxidation of the juice before fermentation is not a problem and may add complexity as well as avoiding later problems of premature oxidation in bottle.
For the reds there has been the introduction of selective whole-bunch fermentation in the Côte de Nuits wines. The house style remains one that 'emphasises the natural elegance of great Burgundies' as they describe it.
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