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Wine from Joseph Drouhin
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Joseph Drouhin Domaine
With its 73 hectares (182.5 acres), the Joseph Drouhin Domaine is one of the largest estates in the region. It owns vineyards in all of Burgundy: Chablis (38 hectares - 95 acres), Côte de Nuits and Côte de Beaune, (32 hectares - 80 acres), Côte Chalonnaise (3 hectares - 7.5 acres). It is comprised of a majority of Premier and Grand Crus, planted with the two Burgundian grape varietals, pinot noir and chardonnay.
The Domaine was put together through the years, thanks to judicious purchases and agreements between families. Some vineyards are among the most famous in Burgundy, such as Clos des Mouches, Montrachet Marquis de Laguiche, Musigny, Clos de Vougeot, Corton-Charlemagne, etc.
For some village or regional appellations, Joseph Drouhin complements its supplies by purchasing grapes from other vineyard owners who have been long time partners and share the same quest of excellence.
Starting with the vintage 2008, the name "Vaudon" will be associated with Joseph Drouhin for all its Chablis wines as a sign of the firm's allegiance to this historical terroir.
The Moulin de Vaudon, the property of Joseph Drouhin, is an 18th Century watermill straddling the Serein River, close to the Grand Cru vineyards of Chablis. Because of its unique location at the heart of their 38 hectare vineyard estate (95 acres), this historical mill is the headquarters of the Drouhin Domaine in Chablis.
Being able to express the exact character of each terroir is our foremost concern; therefore we have chosen the organic and biodynamic approach. Our credo is "to bring natural answers to natural problems".
"We respect and ensure the quality of our soils: plowing by horse, allowing the grass to grow between the vines and using natural compost".
"We grow our vine stocks in our own nursery to preserve their genetic heritage and remain in control of quality".
"We let our vines thrive using natural methods only; treatments are based on herb infusions and natural predators are used instead of synthetic products".
"We opted for densely planted vines (up to12 500 per hectare-5000 per acre) and let them take root as deep as possible (as older vines do). The grapes will therefore be receptive to the faintest message emanating from each soil".
"We deliberately favour low yields to allow our grapes to enhance the true type of each soil".
"We pick the grapes in small perforated crates in order to protect and preserve the integrity of the fruit".
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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.
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Long Shadows Pirouette Meritage is made from 68% Cabernet Sauvignon 15% Merlot 8% Petit Verdot 6% Cabernet Franc 3% 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.
Like the last several growing seasons, 2016 was another hot year that required extra care in the vineyards. Building on the success of our canopy managment program over the last few vintages, we worked with growers throughout the season to encourage growth of the canes and outside foliage to protect against the sun while opening up the fruit zone for even maturation. Warm temperatures in the fall hastened ripening, but the Columbia Valley's cool autumn nights protected the grapes' acidity, yielding bright, vibrant wines that will drink well in their youth but also promise to bring enjoyement to those who cellar.
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.
Review:
"The 2016 Pirouette is made by Philippe Melka and it's a total blockbuster based on 68% Cabernet Sauvignon, 15% Merlot, and the palate Petit Verdot, Cabernet Franc, and Malbec that was fermented in barrel and aged 22 months in 75% new oak. Crème de cassis, blackberries, toasted spices, cedar, and forest floor notes all emerge from this deep, rich, opulent red that has sweet tannins, a thrilling texture, no hard edges, and a monster finish. This is another best-to-date from this estate and it's an awesome wine." -Jeb Dunnuck 97 Points
Jean-Claude et Nicolas Fayolle Hermitage Rouge Donnieres is made from 100% Syrah.
Made from 40-year-old vines planted on granitic and rocky soils in the Lieu dit "Les Donnieres" at the bottom of the Hermitage's hill.
Intense inky ruby red color.
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality.
The finish is very long, clean and juicy and offers a great spicy mouthfeel.
Soil is clay, silica and round pebbles.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed).
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
Tey will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.
Delicious with grilled red meat such as venison or lamb and most cheeses.
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