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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 90 pts. in 35 notes) - hiding notes with no text | | | Tasted by Jeremy Holmes on 6/5/2022: My last half bottle and drinking very well. Colour is still deep and vital. There's some undergrowth and coffee development. It still has a core of cherry fruit and nice floral perfumes. It is silky and layered, with decent mineral cut and excellent persistence. (1806 views) | | | Tasted by beatles on 11/4/2021 & rated 92 points: A rich wine, slowly entering maturity. Plenty of primary Pinit-fruit here, som hints of sous bois, impeccable balance in spite of the rich year. Can be drunk now if you like the fruit to be up front - or kept, if you are looking for something else.
#SøllerødKro (2542 views) | | | Tasted by Jeremy Holmes on 11/17/2020: From half bottle, this was let down somewhat by the cork. It was deep and dense but the ethereal qualities of the wine were planed off by some nutty oxidation. At its core is luscious cherry fruit. It has some earthy development and is very long. (2537 views) | | | Tasted by BradE on 8/16/2020: I have a soft spot for Mouches, and this 99 showed why. Solid, enjoyable, and given their price very fair value. (2762 views) | | | Tasted by ILarsen on 6/6/2020 & rated 92 points: We had a tasting 1991 - 1993 - 1999 - and the clear winner was 1991. 1999 was clearly different to 1991 and 1993 - and also the number three in our tasting - still a great wine - the fruit is still strawberries and cherries - but also clearly some spiciness in this - I think pepper - medium tannins and acidity - a good balance but can only give 92 here. (2531 views) | | | Tasted by Brady D on 3/9/2020: Drank alongside a 1999 Domaine Drouhin Cuvée Laurene from Oregon. Decanted two hours ahead. Served double blind (not blind to me).
Classic burg color, midpoint in the red-blue spectrum. Noticeable rusting shows it’s age. Nose is full of life, a melange of berry and cherry flavors, just starting to develop tertiary notes. Rich, but acidic on the palate, matching the nose. Still quite youthful. This was great, and I preferred it to the good Oregon partner. The secondary markets agree with me.
Drink if you want the fruit emphasized, hold if you want to see what those tertiary notes become. (A) (1830 views) | | | Tasted by Elpaninaro on 5/1/2019: medium red color with moderate bricking, joyous ripe cherry nose with some forest floor coming on, on the palate very pretty, cherry and dark berry fruits with crushed dried herbs, good depth, fine length, some pepper notes with time, despite the excellent cuddly Beaune fruit- this manages to be somewhat feisty in its ways, ready to go and in a great place.
****, now to 2030 (2363 views) | | | Tasted by steinersing on 1/28/2019 & rated 90 points: a bit slimmer than expected for the vintage (2183 views) | | | Tasted by Jeremy Holmes on 1/8/2016: Haven't had one of these halves for a while and Heidi blinded me on one last night. It has strong, chewy structure and excellent depth of fruit. It is ripe with black cherry fruit and a suggestion of dried fig. The vintage's perfume develops in the glass and whilst it is very good it is behaving like a Melbourne Cup hose crying out for more distance in the Caulfield Cup. I shall leave my remaining bottles alone for a while and hope that Heidi doesn't use them for options wines on me. (4538 views) | | | Tasted by SimonG on 5/8/2015 & rated 91 points: Quality Chop House (Quality Chop House): Blind. Despite having drunk this six weeks ago, I don't recognise this. Pretty similar note though. Tight, dark red fruited. A good dose of dry extract. Chewy. Quite long and promising. Needs five to ten years. **** (5041 views) | | | Tasted by SimonG on 3/26/2015 & rated 91 points: Blind. Same wine as previous apparently. Lots of dry extract and tannin in the finish. Deep mid garnet. 1999? Fruit is quite bright and dense but very much in the minerally red spectrum. Beaune? No IDE what though. Densely red-fruited. Ok with food but really needs another five to ten years. **(**) (4550 views) | | | Tasted by Rani on 4/6/2014 & rated 89 points: All blood and guts. Wonderful stench on the nose, significant but fine tannins and dark fruit. Everyone who tasted this blind thought it was a Barolo... Good but not what you'd expect from a Burgumdy. (5170 views) | | | Tasted by Sotto325 on 11/15/2013 & rated 92 points: Nice that a Beaune even from a great vintage can hold up nicely after 14 years. Not worth the $125 price tag of course, but nonetheless very enjoyable now. Do not hold further! A very constant viscous ( for Pinot ) wrapping around the tongue but only with hints of defined fruits emerging from a sophisticated but not varied overlay of warm sauce of medium to dark fruits. Undoubtedly more bright fruit in its youth . Very nicely made but I would opt for a nice 2010 Savigny or an older Vosne. (5416 views) | | | Tasted by BradE on 11/24/2012: Not a rock star, but downright enjoyable. Took a while to open up, and was better after an hour of air. (4446 views) | | | Tasted by Partenaire on 12/20/2010 & rated 86 points: Belle robe ruby avec une nuance orangée. Fermé au premier abord, il a besoin d'aération pour se révéler. Une fois ouvert, des notes assez classiques de fruits rouges, d'épices douces et de piment rouge. En bouche, les tanins sont encore présents, suffisamment enrobés, l'équilibre est bon et les saveurs sont sufissament longues. (5227 views) | | | Tasted by wineismylife on 8/11/2010 & rated 90 points: Dallas 2nd Wednesday Group - August 2010: Tasted non blind at a wine dinner. Served about one hour after opening. Garnet color in the glass, fairly clear hue. Nose of dust, berries and anise. Flavors of tart red berries and cherries. Medium acidity, medium tannins, medium body. Drink or hold. 90? (5805 views) | | | Tasted by Jeremy Holmes on 4/30/2010: Enticing nose of white flowers, cherry fruits and a touch of earth. It is dense, rich and chewy in the mouth with a supremely youthful feel and plenty of energy. It is a delicious drink now but highly unevolved and capable of aging for several decades more I suspect. (4109 views) | | | Tasted by drwine2001 on 8/26/2009: Birthday Dinner for Hannah (Boulette's Larder, San Francisco): From 3 liter bottle. Much less evolved looking than the '04 Fourrier. Weird medicinal, cranberry aroma that singed the nostrils at first, but this was from some higher toned menthol element and not alcohol. It settled down to show rather powerful black fruit and licorice with only the barest hint of secondary development. A forceful wine that still needs a lot of time to soften. (5164 views) | | | Tasted by Jeremy Holmes on 8/17/2009: Buying 24 ‘hand grenades’ of this on release is certainly an act that I’ll never regret, it has allowed me to track the wine each year over a decade. This is quite a sizeable wine with ample underlying structure and plenty of exquisite, perfumed cherry fruits. It is starting to take on some sweet earth development along with a little cedar. Drinking beautifully today with still plenty up its sleeve for future development. (3063 views) | | | Tasted by rwb5150 on 7/6/2009 & rated 80 points: Not quite what I was expecting, disappointing to our group as a whole. I included this wine in a three-way Pinot Noir challenge on my blog, Corks and Caftans. The other wines were the 2006 Bookster Q and the 2006 Cartlidge and Browne. If you have any interest, here is the link:
http://corksandcaftans.wordpress.com/2009/05/23/pinot-noir-challenge-burgundy-v-napa-v-sonoma/ (4290 views) | | | Tasted by TheGreenFrog on 5/23/2009: Good purity of dark fruit. Concentrated with very good acidity. Very good drinking now but with plenty of time ahead. (4026 views) | | | Tasted by Rugan on 8/25/2008 & rated 85 points: Powerful strong wine with stabile tannins. Has become better with age. Can hold an other few years before maturing into a more harmonious wine. (4100 views) | | | Tasted by Jeremy Holmes on 6/8/2008: Bought a box of 375’s of this on release and have been extremely happy with my purchase. This is sweet, fragrant and ethereal with a wonderful nose of sweet earth, Maraschino cherry, pine needle sap and a touch of ginger. It has a beguiling silky texture with a nice base of bedrock and it finishes with great precision and cut. (2834 views) | | | Tasted by Rugan on 11/10/2007 & rated 87 points: Served a bit too warm at 20 degrees. Evolved with after a while after being a bit closed in the begining. Nice flavours, a bit earthy, fresh acidity. Medium lengt.
Was expecting a bit more to be honest in terms of depth and powerfullnes.
Nice wine :) (4327 views) | | | Tasted by rjonwine@gmail.com on 3/15/2007 & rated 92 points: 2005 Joseph Drouhin Burgundy tasting with Veronique Drouhin (Beltramo's in Menlo Park, California): Red color with rust-colored bricking; iodine and chlorine on big roses nose; mature palate with tart red fruit, roses, good acidity; medium-plus finish (3169 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Robin Kick MW
Decanter, 100 Years of Beaune Clos des Mouches 1er Cru Drouhin (7/22/2021)
(Domaine Joseph Drouhin, Beaune, 1er Cru Clos des Mouches, Burgundy, France, Red) Subscribe to see review text. | By Allen Meadows
Burghound (7/29/2011)
(Maison Joseph Drouhin Beaune "Clos des Mouches" 1er Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Sep/Oct 2006, Issue #5, The Beauty of Beaune: Report on Joseph Drouhin’s Clos des Mouches, Louis Jadot’s Clos des Ursules, and a Host of Others
(Joseph Drouhin Beaune “Clos des Mouches”) Login and sign up and see review text. | By Allen Meadows
Burghound (10/5/2002)
(Maison Joseph Drouhin Beaune Clos des Mouches 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/27/2002)
(Joseph Drouhin, Clos des Mouches Rouge Beaune Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, 1999 Red Burgundy in the Bottle (May 2002)
(Beaune “Clos des Mouches”- Joseph Drouhin) Login and sign up and see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2002, Issue #6
(Maison Joseph Drouhin Beaune Clos des Mouches Villages Red) Subscribe to see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2001, Issue #2
(Joseph Drouhin Beaune Clos des Mouches Villages Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2001, IWC Issue #95
(Domaine/Maison Joseph Drouhin Beaune Clos des Mouches) Subscribe to see review text. | By Allen Meadows
Burghound
(Maison Joseph Drouhin Beaune "Clos des Mouches" 1er Cru Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/15/2007)
(Joseph Drouhin Beaune 1er Cru Clos des Mouches Rouge) Red color with rust-colored bricking; iodine and chlorine on big roses nose; mature palate with tart red fruit, roses, good acidity; medium-plus finish 92 points | By Bill Nanson
Burgundy-Report (7/1/2004)
(Drouhin Joseph Beaune Clos des Mouches) Deep cherry red. A nose of spicy black fruit and already a little secondary development, some undergrowth too. Sweet with impressive concentration of spicy fruit and superbly covered velvetty tannins - very long and creamy too. Personally I'd prefer a little less spicyness, but this is a very, very good wine. |
NOTE: Scores and reviews are the property of Decanter and Burghound and View From the Cellar and JancisRobinson.com and Vinous and RJonWine.com and Burgundy-Report. (manage subscription channels) |
| 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.Clos des Mouches In Beaune, On weinlagen.info
In Meursault, on weinlagen-infoFrance 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoBeaune 1er Cru Maps on weinlagen.info |
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