External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2001
2000
1999
1998
1997
1996
1995
1994
1993
1992
1991
1990
1989
1988
1982
1978
1976
1969
1964
1962
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.6 pts. and median of 93 pts. in 11 notes) - hiding notes with no text | | | Tasted by Raizes on 7/10/2020 & rated 92 points: 从青春过渡到陈年状态的典范，入口依旧充满力度，酸度隐藏了起来，但在幕后支撑着结构，并在回味中逐渐清晰。单宁细腻丰富，带有令人舒服的颗粒感。相比口感，香气略显单一，但樱桃、红茶、紫罗兰的主调依然清晰，且带有一丝潮湿草本和矿物味。 (1016 views) | | | Tasted by Paul S on 9/20/2019 & rated 92 points: Richebourg + RSV for Mike and Pete's birthday (Holland Park, Singapore): Very similar impressions to a bottle a few months ago - good but not great, especially for an RSV. The tightest of its flight, this was very 1995 in its character. The nose had a powdered spice lilt to it, along with a chalky earthiness, some dark fruited plums and black cherries, a hint of sweeter violets and some Vosne spice. Pleasant enough, but a little unyielding. The palate again was marked with that tight, reserved character, with shades of sweet black cherries and berries peeking out amidst a structure of firm, fine-boned tannins and juicy acidity. Good strong finish though, with a nice touch of spice and a twist of minerality chasing behind. All in all, a quality wine, but lacking in a sheer enjoyment factor. I wonder whether time will cure this - maybe one to try again in another 5-6 years. Like many 1995s though, one wonders whether the fruit or the structure will outlast the other. (834 views) | | | Tasted by Paul S on 5/28/2019 & rated 92 points: RSV and Richebourg Dinner + Montrachet and La Tache (Holland Park, Singapore): Nice enough, but very 1995. A classic RSV, but still so young and rather tight. It started with pretty nose of sweet red cherries, fragrant Vosne spice, and crushed flower petals. Nice. The palate was layered with fine but firm tannins and a bit of acidity, and then fairly pure flavours of dark cherries, mineral and spice. Good weight, nice balance, but a bit tight and reserved like so many 1995s. The finish pulled away with a surprising amount of sinew, with a mouthful of fine tannins and minerality. I am not sure if the fruit will outlast the structure, but this has some quality on it. (1787 views) | | | Tasted by Tony Ling on 5/13/2019 & rated 93 points: PNP into Zalto Burgundy glass (“No” day): Pale darker red to the eyes.
Woody and a little sweet oaky on the nose that masked the other notes. Hard to pinpoint the origin initially, after some time some very nicely detailed fruits revealed.
Nice acidity structure that gain kudos for the wine.
92-93 points. (1322 views) | | | Tasted by jmoore431 on 11/2/2018 & rated 94 points: Tasted blind: Palish ruby with substantial clear rim; Deep and effusive black cherry fruit with a slightly herbal and mint nose, almost a tad pungent out of the gate, it settled down quickly. This grew softer and more balanced with a few minutes in the glass and continued to blossom for an hour (til it mysteriously disappeared). Gorgeous wine! When unveiled, I was stumped not to find any trace of the characteristic Drouhin acidity. 94+ (1468 views) | | | Tasted by TheThirstyYau on 4/25/2018 & rated 91 points: This was drinking better than my previous recollection. Overall on the nose, not very expressive across all 3 bottles of these I've drunk. But on the palate quite delicious and very large showing great length, persistency, deep red fruit & tannin, not much sous bois. If not for the lack of nose, i'd give it a higher score. (1036 views) | | | Tasted by vespasian on 2/6/2018: Showing its age in its tawny rim but still has a strong ruby core; a little volatile, very tertiary. I suspect this bottle wasn’t stored very well; plump on the palate, good density but sadly shows the same marred character as the nose. Tannins are drying. Finish is bitter. This sadly is not a great bottle. (974 views) | | | Tasted by TheThirstyYau on 3/28/2017 & rated 93 points: Opened and decanted. Initially very closed and tight. Over 1.5 hours slowly opened, showing good acid, beautiful delicate red fruit, floral notes, little spice, just exquisite. Over time getting a little more tannic. Definitely life ahead, won't be opening the other bottles for a few more years. (895 views) | | | Tasted by Tenuta Stefan on 12/31/2009 & rated 93 points: See notes from 29 december 2009. (2146 views) | | | Tasted by Tenuta Stefan on 12/29/2009 & rated 93 points: Good bottle. Good filling.
Mature colour. Deep red colour for a Burgundy.
The nose is packed with flowers (violets and roses), spices, liqourice, menthol, oyster shells and mineral. Feminim and sensual nose.
Good mouthfill. Offers all you expect from a good RSV.
Deep, long and complex taste. Definetly Grand Cru on the nose ... but can not messure up to DRC, Leroy or Cathiard.
As my dear friend puts it: "Grand Cru on the nose, but Premier Cru on the palate".
Tasted twice this week. 29/12 and 31/12 (1952 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.info |
|
