External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 91 pts. in 11 notes) - hiding notes with no text | | | Tasted by vinkeger on 8/31/2019 & rated 92 points: Kirsebærrød med begynnende modning. Flott nese! Perfekt moden, harmonisk og kompleks. Fresh men mørk frukt, Vosne-krydder, kald Earl Grey, skoglige toner av mose og treverk. «Dannet mann med hatt» smeller det fra Drej5000. Syrlig og tobakksinfisert frukt i anslaget. Tobakken henger med gjennom midtpartiet. Ganske syrlig og tannisk, frukten blir nok et hakk skinny. Finishen er nok noe kort, men ellers er dette en flott moden vin som gir en salig opplevelse. (986 views) | | | Tasted by ricknat1 on 3/28/2015 & rated 89 points: Ripe and roasted to me, others preferred more. (2232 views) | | | Tasted by rpenn77 on 2/15/2015 & rated 86 points: This was over the hill. (2088 views) | | | Tasted by Bill Bucklew on 4/13/2013 & rated 92 points: Decanted for 2 hours......this wine really opened up and became quite elegant and a favorite at the table with bright red cherry notes, mild asian spices and dried mushrooms. This did not show well out of the bottle, give it some time to open up. (2826 views) | | | Tasted by Bill Bucklew on 11/10/2012 & rated 90 points: A predominantly dark fruit nose with notes of black cherry and restrained plum compote with a hint of dried red cherries. The palate continues to be a bit disappointing, with a muddy contrast of muddled fruit and secondaries, where nothing stands out. Not offensive, just a bit boring, the fruit is evaporating, therefore I think it's time to drink up. (2843 views) | | | Tasted by tooch on 5/10/2012 & rated 88 points: Dinner at The Bristol (The Bristol - Chicago, IL): This falls squarely into the category of austere 1996 Burgundy. The nose was quiet with dark brambly fruit, subtle spice, and wet earth notes. The palate was pretty hard and acidic but did offer up dark fruit, violet tones and a subtle earthiness. Another fickle 1996 Burgundy...hard to tell if/when this one will come around. (3330 views) | | | Tasted by DougLee on 12/17/2011 & rated 93 points: Probably should have waited longer but with simply-prepared chicken roasting in the oven, this bottle seemed a perfect choice. Cork stained all the way to the top but the wine quickly proved excellent. Popped and savored over several hours. Brilliant ruby color. Nose opened up after an hour to be quite perfumed, with cranberry, caramel, violets, iodine, and earth scents all contributing to a beautiful bouquet. Nicely acidic still, with lush layers of raspberry, black cherry, boysenberry, and caramel overlying persistent iron and mineral structure on the palate. Long, vibrant finish with iron and red fruit echoing throughout. Terrific showing with many years of life left. (1630 views) | | | Tasted by theusualsuspect on 10/30/2011 & rated 92 points: Clearly serious Burgundy. Fine red fruit extract. Powerful palate impression. Bu after fifteen years in still plenty astringent. This after two hours in the decanter. I long ago learned that Burgundy can really last beyond what people generally think. I think this wine is in that window. Think 2025 and beyond. (1755 views) | | | Tasted by DougLee on 9/18/2011 & rated 92 points: I've gotten the impression from reading about Joseph Drouhin that the Grands-Echezeaux can be one of the standouts in the portfolio. When a couple of bottles from the 1996 vintage became available for a reasonable tariff, it seemed prudent to grab them and taste one. Popped and poured. Ruby color. Nose of red plum, raspberry, violets, tea notes, earth. More structured and more minerally on the palate compared to the '96 Drouhin Chambolle Amoureuses tasted recently, but still laced with pure and soaring red fruits, iodine, caramel, and leather. Fine-grained but still somewhat stern tannis. Refreshingly acidic. Finish long and grippy, marked by raspberry and iron filings. Excellent showing with more to come with extended time in the cellar. The remaining bottle will rest 5 to 10 years. (1093 views) | | | Tasted by toomuchwine on 4/1/2008 & rated 91 points: bright cherries, a little sour and still fresh. Plenty of life left here. (4/08) (1251 views) |
| Joseph Drouhin Producer Website
Joseph Drouhin always had a passion for wine, and in 1880 in Burgundy, he founded the independent company that still bears his name. Today, his great grandchildren, Philippe, Véronique, Laurent and Frédéric, run the family-owned company from their ancestors house. Each has their own personality, but together, they share a common passion for the vine and the wine. Day after day, they strive for harmony, the hallmark of Joseph Drouhin wines.
Founded in Beaune in 1880, Maison Joseph Drouhin’s cellars have spread from the historical Cellars of the Dukes of Burgundy and the Kings of France in Beaune (12th-18th centuries) to the Moulin de Vaudon, an 18th Century watermill in Chablis.
A rigorous attention to detail, self-imposed discipline, a desire to learn, a rigorous sense of values, passion and daring, are the qualities that have been handed down through the generations, together with the art of winemaking and a never ending search for quality.
The Joseph Drouhin Domaine was assembled parcel by parcel over the years and today comprises 73 hectares (182.5 acres) of vineyards in Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Chablis. It is one of the most important domains in Burgundy, with more than two thirds of the vineyards classified as Premier and Grand Crus.
Today, the fourth generation is at the helm. Each has his role to play in imposing the Family “ Charter of Excellence”. Charter of Excellence
Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoGrands-Echezeaux Grand Cru On weinlagen-info |
|
