2010 Joseph Drouhin Clos des Mouches

Site: at the southern end of the Beaune appellation, next to Pommard. The Drouhin vineyard is at mid-slope, on a mild incline with an east/south-east exposure. It is the largest parcel of the Clos des Mouches (14 hectares - 35 acres), one half planted with chardonnay, the other half with pinot noir. History & tradition: the name "mouches" means flies. There were once bee-hives in this sun-drenched "clos" (vineyard enclosure); the bees in the local dialect were called "mouches à miel" (honey flies), hence the name Clos des Mouches. It is one of the first vineyards acquired by Maurice Drouhin (the founder's son) in the 1920's. With great determination, he bought 41 different parcels from 8 proprietors. Soil: clay and limestone. Rocky soil in the upper part of the vineyard. At the center, the soil is limestone and marl. This light composition is responsible for the great finesse of the wine. Domaine area: 6.75 ha. (16.875 acres). Average age of the vines: 39 years.

The reds were vinified harmoniously. We managed to keep a good proportion of whole bunches in a great number of cuvées. The malolactic fermentations were late and as they lasted over a long period, the wines acquired fullness and complexity. They display a neat and bright ruby-red colour. The wines are elegant, long on the aftertaste and with ample character. 2010 will certainly provide some great wines.

Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit. Sorting of the grapes: in the vineyard and at the cuverie (winery) if necessary. Maceration: • maceration and vinification take 2 to 3 weeks • indigenous yeasts • maceration and fermentation temperatures under total control Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character. "Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over (remontage) per day till the end of the fermentation. Pressing: separation of free run juice from pressed juice.

Type: in barrels (20% in new oak). Length: 14 to 18 months. Origin of the wood: French oak forests (Tronçay in particular). Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine. Follow-up: barrel by barrel. Fining ("collage", to clarify the wine): light, after careful tasting. Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical

"An exceptional wine. Beautiful, deep-red ruby colour, with the bright sheen of great Burgundies. Intense and fresh nose for the young wines. Primary notes of red fruit dominate, such as Morello cherry ("griotte", or wild cherry), raspberry, blackberry. There are hints of complexity with smoky flavours evolving towards liquorice. When the wine is maturing, aromas of pepper, tobacco, humus and undergrowth appear. When drinking the wine, the first impression is always clear-cut and the texture fleshy. The body is firm without being rough, well meshed without being heavy. There is great freshness in the younger wines. With age, the wine gets rounder. It takes on "gras" (velvety texture) and a more precise architecture, supported by silky tannins. It is lively and refined at the same time. There remains a final and most pleasing sensation of harmony, fullness and delicate tannins, as the wine lingers on the palate".