Clos des Mouches Red Beaune, Joseph Drouhin 2017

a beautiful deep ruby ​​red; Primary notes of red fruits, nuances of smoke, evolving towards liquorice; fullness and balance, with all the breed of tannins

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Grape variety:
Pinot Noir.
The site : at the extreme south of the Beaune appellation area, adjacent to Pommard. A plot halfway up the slope, gently sloping, facing east / south-east. 14 hectares, the largest plot of this cru, divided equally between red and white.
History & tradition : the name comes from the fact that this sunny enclosure housed beehives, and bees were once called honey flies. It is one of the very first vineyards acquired by Maurice Drouhin (the founder's son) during the 1920s. With great determination, he managed to buy 41 different plots from 8 different owners. Clos des Mouches is planted in red and white, in equal parts, it gives one of the legendary wines of the House.
Floor: clay and limestone. In the upper part: stony ground. In the heart of the clos: marl-limestone rock. This light soil allows the wines to evolve towards great finesse.
Surface area of ​​the Estate : 6.75 ha.
Average age of the vines : 39 years.
Organic cultivation since 1990 then biodynamic a few years later
Plants : from our mass selection, raised in our own nursery, but also from recognized qualitative clones.
Soil maintenance : the soils are fed with compost of manure and white wood, sometimes with Guanos. They are plowed either mechanically or by horses to contain the weeds.
Treatments : only products authorized in organic cultivation: infusions and decoctions of plants, sulfur and copper, rock powders. We preserve natural predators.
Planting density : from 10,000 to 12,500 vines / ha to explore in depth the intimacy of our terroirs and reduce production per vine.
Cut: Guyot.
Yields : We are targeting the old base yield, which is the current authorized yield minus 20%.
Harvest : manual in small perforated boxes to preserve the integrity of the fruit.
Sorting : in the vineyard and in the winery if necessary.
Maceration :
- 2 to 3 weeks of maceration and vinification in total.
- Indigenous yeasts.
- Controlled maceration and fermentation temperature.
Joseph Drouhin seeks total control of the extraction process, which gives color and substance but must not be done at the expense of finesse and typicality.
Type : in barrels, 20% of which are new.
Duration : 14-18 months.
Provenance of woods: French forests of high forest, in particular Tronçay.
Wood drying : the House is keen to fully control the drying of its woods for more than 3 years, which contributes to the elegance of the wines.
Throughout the process, decisions are made mainly on the basis of tastings, piece by piece. This data is then completed through technical analysis. As with all of the House's wines, absolute priority is given to expressing the terroir and respecting the vintage effect.
Tasting by Véronique Boss-Drouhin
An exceptional wine. The color is a beautiful deep ruby ​​red, with all the luminosity of great Burgundy. The nose is both intense and fresh for young wines. Primary notes of red fruits dominate: blackberries, Morello cherries, raspberries. The complexity emerges with nuances of smoke, evolving towards liquorice. With maturity, a small grain of pepper and a note of dark tobacco, very racy, aromas of humus and undergrowth. on the palate, a frank, clean, fleshy attack. Firmness without harshness, density without heaviness. Great freshness for young wines. With age, the wine becomes rounder and takes on fat and depth, with a silky texture brought by the tannins. It is lively and very noble. A feeling of fullness and balance, with all the breed of tannins .
Like every year, we sort the grapes both to select the most beautiful bunches which will be kept in whole harvest and to remove the berries which could show a lack of maturity. The state of health was very satisfactory and the rotten almost absent. Very quickly at the start of fermentation the colors were released and gradually the varietal character of Pinot Noir was expressed. We have favored this aromatic expression to seek balanced wines without too much power. Tannins are melted, acidity levels range from normal to low. Fermentations and macerations lasted about 3 weeks. During the winter the malolactic fermentations started and sometimes took place quite quickly.
Temperature : 16 ° C.
Consumption : 5 to 40 years.