|Sub-district||Côte de Nuits|
Crazy aromas of smoked meat, white pepper, dried fruit, orange peel and flowers. Full body, round and chewy tannins and a flavorful and intense finish. Shows so much richness and depth. A great wine for the vintage. Rating: 96 Nick Stock, www.jamessuckling.com (Feb 2019)
Currently out of stock in our warehouse.
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Nicely rich. Some cocoa-powder like dusting. Fruit is nice, rich plum juice and some firmer darker berries too. A cooler drive and a nice feel. Fruit ripens as it opens on the palate. 40% Whole cluster. This is serious and seriously charming too. Drinking range: 2022 - 2030L&S(Nov 2018)
(40% whole clusters). While not quite as aromatically complex as the GE, it’s close as this also features a panoply of spice elements along with exceptionally fresh and dense red currant, violet and plum aromas. Interestingly the mouth feel of the middle weight flavors is super-fine, indeed almost lilting and delicate, with a relatively pliant if sneaky long finish. This is lovely if a bit atypical. Drinking range: 2025 - Rating: 91-94 Allen Meadows, www.Burghound.com(Apr 2019)
There are six barrels of the 2017 Chambertin-Clos de Bèze Grand Cru, a wine that was vinified with large amounts of whole cluster once again this year, and its bouquet of orange rind, peony, cinnamon and red berry fruit is strongly marked by stem inclusion. On the palate, it's medium-bodied, ample and delicate, with melting tannins, juicy acids and a sapid finish. Charming and open-knit, to my taste the technique is dominating the terroir here, though readers who live for the distinctive signature of whole-cluster fermentation will want to add a few points to my score. Rating: 90-92 William Kelley, The Wine Advocate(Jan 2019)
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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