Joseph Drouhin Batard-Montrachet Grand Cru is made from 100 percent Chardonnay.
Producing communes: Puligny-Montrachet and Chassagne-Montrachet.
Site: Bâtard-Montrachet straddles Puligny and Chassagne. It lies right below the famous Montrachet vineyard. Bâtard is one of the greatest white wines of the Côte de Beaune.
History & tradition: according to the often told story, the lord of Puligny in the Middle Ages divided his estate between his children: the eldest was the « chevalier » (knight), the daughters were the « pucelles » (young virgins) and the son born out of wedlock was the « bâtard ».
Soil: located on a mild slope, the soil is a brownish limestone mixed with gravel. The secret of this exceptional terroir comes from the unique interaction between the deep layers of limestone and the roots of the vines.
Tasting a wine of this stature is always cause for emotion. The golden colour has bright reflections. After some aeration, the aromas reveal their rich intensity: grilled bread, almond, honey, exotic wood...What is striking is the structure of the wine, its « monumental » grandeur. There is even a touch of tannin that provides an added dimension. A voluptuous finale, seemingly without end, with precious notes of preserved and ripe fruit..
Supply: this wine comes from grapes harvested on some parcels of the Drouhin Family Properties as well as from grapes and musts purchased from supply partners according to rigorous specifications.
Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.
Vinification: slow pressing in a pneumatic press. The juice of the last press is separated from the free run-juice. The juice is transferred into wine barrel after a little settling.
Ageing: the alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 30%.
The ageing lasts between 18 to 21 months.
Origin of the wood: oak grown in French high forest.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Johann Michel St. Joseph Rouge is made from 100 percent Syrah.
The parcel is quite small : only 0.37 hectares (0.9 acre) hence the very limited production: 700 bottles.
The vines are only 4 years old. They are planted at 120 meters in altitude and at a density of 4400 vines per hectare.
Aged in French Oak barrel for 12 months.
Malolactic fermentation in oak barrels and aging on the lees for 12-18 months in barrels (2 to 4 year old barrels)
The average age of the vines is 25 years.
Yield: 33 hl/ha
Joseph Phelps Vineyards Cabernet Sauvignon is made from 94% Cabernet Sauvignon, 3% Cabernet Franc, 2% Merlot, 1% Malbec.
A classic Napa Valley Cabernet Sauvignon with inviting violet, dark fruit, tobacco, subtle baking spice and earthy dried herb aromatics. The palate is filled with expressive black cherry, blackberry and dark plum, hints of spice box and sweet vanilla bean. A focused, concentrated wine with youthful energy and freshness nimbly balanced by supple tannin structure and finesse.
This wine is lovely in juicy red fruit, dried herb and hints of allspice, the tannin structure firm and giving. Offering refinement and structure, it shows nuances of black currant, cherry and toasted oak. This will do well in the cellar.
Wine Enthusiast Cellar Selection 94 Points
Tollot-Beaut Aloxe-Corton Rouge is made from 100 percent Pinot Noir.
Tollot-Beaut’s Aloxe-Corton is from vines planted between 1973 and 1993. The wine shows aromas and flavors of red cherries, red plum, violets, and earth with bright acidity and moderate tannins. It aged for 18 months in 30% new Burgundian piece.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Textural suppleness is the main attraction of this Corton for the moment, its plummy fruit less expressive than Tollot’s Bressandes (also recommended here). Delicious as a young wine, this may reveal depths and layers of flavor for those who wait.
- Wine & Spirits 93 Points
The 2021 Domaine Joseph Voillot Volnay Les Champans Premier Cru is from the domain’s largest premier cru holding, 4.2 acres whose vines date from 1934, 1971, and 1985. Champans is down-slope in the premier cru band, and its wine typically has more fruit and power than other Voillot Volnays.
‘The 2021 Volnay Les Champans Ter Cru has much more brightness and delineation than the Fremiets this year, with red cherries, wild strawberries and ust a touch of iodine and sous-bois. This is nicely focused. The palate is medium-bodied with sappy red fruit, fine structure, pliant tannins and a harmonious finish. Not the most complex Champans encountered from this address, yet it has class.
-Vinous 91-93 Points
The 2021 les Champans is also a simply stunning example of this fine premier cru vineyard. The beautifully elegant nose wafts from the glass in a blend of red and black plums, cherries, spit-roasted quail, a complex base of soil, woodsmoke, coffee bean and a deft touch of vanillin oak. On the palate the wine is pure, full-bodied and shows off superb depth at the core, great soil signature, ripe, fine-grained tannins and a long, nascently complex and very promising finish. This is a touch more reserved on the palate than the Fremiets and will take a bit longer to blossom, but it is going to be stellar. 2034-2085.
93+ pts- John Gilman, View from the Cellar #102
The Domaine Joseph Voillot Volnay Les Fremiets Premier Cru is from a parcel that is up-slope, and the wine is very calcaire, or limestony; you literally taste the stone in this elegant, intensely perfumed wine. Pair with veal filet mignon, squab, beef steak and roast duckling.
I really like this terroir and the 2021 is an absolutely classic example of this fine premier cru, offering up a refined and pure bouquet of black plums, dark berries, coffee bean, a complex base of dark soil tones, a nice touch of new oak and plenty of upper register smokiness. On the palate the wine is pure, full-bodied and very elegant in profile, with a superb core, lovely soil signature, ripe, suave tannins and a long, vibrant and complex finish. Fine, fine juice. 2033-2080.
93 pts- John Gilman, View from the Cellar #102
Tim Atkin 93 Points
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Roserock continues the Family’s commitment to Oregon in the newest chapter of the Drouhin story. The Roserock vineyard, purchased in 2013, is an exceptional terroir, marked by volcanic soils, cooler temperatures, and an ideal elevation range. Roserock reflects the singular Drouhin approach, celebrating patience and nuance, elegance and complexity, and above all, finesse.
Poised atop the Dundee Hills, with gentle slopes that capture the breezes and sunshine, our 235-acre estate overlooking the Willamette Valley produces some of the finest Pinot Noir and Chardonnay fruit in the world.
Robert Drouhin’s vision of an Oregon estate winery that could rival the great vineyards of Burgundy has been realized at DDO. From what began as test plantings of cloned Pinot Noir rootstock, Domaine Drouhin now encompasses 124 acres of hillside vineyards. Interspersed with the Pinot Noir vines are 11 acres of Chardonnay, planted at various elevations and, like in Burgundy, planted right alongside rows of Pinot Noir.
Everything planted at DDO is unique to the estate. We also have two large blocks of rootstock planted on the estate, so we can graft the cuttings onto rootstock that we have grown ourselves. We grow and plant rootstocks that we’ve learned are well suited to the specifics of our vineyard sites in terms of site elevation, soil depth, and moisture-holding capacity. In this way we can maintain the highest level of quality control over our plant material.
Our densely planted vines are farmed sustainably, L.I.V.E. certified, and tended to by hand when leaves and fruit are thinned; harvesting is also
done entirely by hand.
Once the grapes have reached full maturity with a perfect balance between brix and acid, and fruit and tannin, they are hand-picked into small 25 pound totes, insuring the arrival of pristine, uncrushed fruit at our four-level gravity-flow winery. Everything we do in the winery is intended to preserve the unique qualities that nature provided for us in the vineyards.
All of our wines are crafted by hand in our four-level gravity flow winery built atop the Drouhin family’s 235 acre estate in the Dundee Hills of Oregon.
Our goal is to craft wines naturally with gentle treatment and minimal manipulation. It is our hope that our Pinot Noir and Chardonnay will be appreciated for their classic finesse, elegance and for the true reflection of their origin; their terroir.
Active fermentations last 7-12 days, during which time the age-old Burgundian techniques of pigeage (punch-down) and remontage (pump-over) are used as means of gentle extraction. Fermentations are long and careful and once complete, the free-run juice is moved via gravity to the third level of our winery, the barrel cellar. Our Pinot Noir is aged in both new (20%) and neutral French Oak barrels. Barrels are custom made for us in Burgundy, using oak from France’s best forests, which we feel allows the character of the wine and vintage to show through. Once the secondary, malolactic, fermentation is complete, the wines are racked off their lees via gravity and back into barrel. After 12-14 months in oak, Véronique selects barrels for each of our three cuvée’s and the wines are then blended and allowed to rest for several months before moving to the final level of the winery, our bottle room. At this final stage, the wines again are moved via gravity into bottle and then allowed to mature 6 to 18 months before release.
Long Shadows Pirouette Meritage is made from 58% Cabernet Sauvignon, 20% Merlot, 13% Malbec.
Philippe Melka, named one of the top nine winemakers in the world by Robert Parker, used small lots from Washington State's finest vineyards to craft this enticing red blend.
A variety of fermentation methods were used to enhance complexity and richness in this classic Bordeaux blend. Hand-harvested Cabernet was fermented in 400L French oak barrels that were gently rolled throughout fermentation to integrate the oak with refined, dark fruit flavors and give the wine its silky mouthfeel. All other varieties were fermented in traditional stainless steel tanks, with select lots enjoying longer skin contact to enhance the wine's dark color and mid-palate. The finished wine was aged 22 months in French oak barrels (75% new) before bottling unfiltered and unfined.
"The 2018 Pirouette checks in as 68% Cabernet Sauvignon, 22% Merlot, and 10% Petit Verdot aged 22 months in 85% new French oak. Deep purple-hued, it's a young, unevolved yet incredibly promising red with smoking good notes of ripe black and blue fruits as well as tobacco, graphite, and chocolate. Dense, full-bodied, and concentrated on the palate, it needs 3-5 years of bottle age but has the depth, balance, and class to evolve for 15-20 years or more."
- Jeb Dunnuck (May 2021), 95+ pts
"The 2018 Red Wine Pirouette blends 68% Cabernet Sauvignon with 22% Stone Tree Vineyard Merlot, and 10% Dionysus Vineyard Petit Verdot. The wine was aged 22 months in 85% new French oak prior to bottling. Aromatically beautiful, you are greeted to black rose petals and blackberry compote tones that mingle with wintergreen and chocolate covered espresso bean accents. Deep and concentrated in the mouth, with fantastic flavor density and tension, this finishes long with black fruits, loamy soils and minerals. Enjoy this texturally-beautiful Left Bank inspired Washington wine over the next twenty years to come. - Owen Bargreen"
- Antonio Galloni's Vinous (March 2022), 95 pts
Burgo Viejo Rioja Blanco Organic is made from 60% Viura and 40% Trempranillo Blanco
No Oak. Aged 3 months on the lees with frequent batonnage
Pale yellow color with green tones. Fresh and intense flavors of white fruits, peach, apple and some citrus notes.
Full-bodied mouth with nice balance of volume and length.
Vineyards are located in Alfaro.
Manual harvest in 8 kilograms baskets.
Light pressing of the grapes.
Fermentation at controlled temperature in stainless steel tanks.
No Malolactic fermentation.
Aged 3 months on the lees with frequent batonnage. (stirring of the lees)
Pairs with seafood, pasta and rice dishes, smooth cheeses.