The 2016 crop was low in quantity but its quality provides a nice surprise. The mature grapes gave deep ruby-colouRED WINE displaying notes of black fruit mingled with hints of violet and spices. The palate is round and generous. The wines are typical of their terroir.
Maceration and vinification take 2 to 3 weeks
Maceration and fermentation temperatures under total control.Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
"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: vertical press; separation of free run juice from pressed juice.
Type: in barrels (10% in new oak).
Length: 12 to 15 months.
Origin of the wood: French oak forests.
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.
Temperature: 16°C (61-62°F).
Cellaring: 8 to 15 years.
Grape: 100% Pinot Noir
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