Exporter to Europe Exporter to Africa Exporter to Asia Exporter to Australia and Oceania Exporter to North and Central America Exporter to South America

Joseph Drouhin SA

Maison Joseph Drouhin 7 rue d 'Enfer, 21200 Beaune
France

Telephone +33 3 80248408
christellehenriot@drouhin.com

This company is co-exhibitor of
Primum Familiae Vini Fina Santacana

Trade fair hall

  • Hall 11 / A40
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 11): stand A40

Fairground map

ProWein 2017 fairground map: Hall 11

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.05  France
  • 01.01.05.05  Bourgogne

Our products

Product category: Bourgogne

Aloxe-Corton

Grape Variety : Pinot Noir.

Vineyard
Site: Aloxe is a charming village located north of Beaune and lying below the imposing hill of Corton, famous for its Grands Crus.
History & tradition: the ability of these wines to travel well contributed to the fame of Burgundy in places like Great Britain, Russia and Central Europe.
Soil: chalky soil with a large proportion of iron oxide, giving the soil its characteristic reddish colour and the wine its structure.

Viticulture
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Pruning: Guyot.
Yield: 46 hl/ha - low on purpose, in order for the grapes to reveal every nuance of the terroir.
Grape supply: grapes and wines are purchased from regular supply partners (long-term contracts).


Vinification
Maceration :
maceration and vinification take 2 to 3 weeks
indigenous yeasts
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.

Ageing
Type: in barrels (20% in new oak).
Length: 14 to 18 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.

Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then 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.

Tasting note by Véronique Boss-Drouhin
"A well-structured wine, without any hardness. Beautiful intense red colour. Powerful nose, with aromas of candied fruit, evolving with age towards spicy and musky aromas. A solid framework is felt on the palate. Long aftertaste with flavours reminiscent of the same candied fruit aromas".

Vintage
The wines develop a supple structure with plesant tannins.
They display deep colours. They are evolving nicely, increasing in complexity and elegance.

Serving
Temperature: 16°C (61-62°F).
Cellaring: 5 to 10 years.

More Less

Product category: Bourgogne

Beaujolais Nouveau Appellation Régionale

Grape Variety : Gamay

Vineyard
Site: the Beaujolais area, although part of greater Burgundy, is very distinct on many accounts. The villages have a different look: instead of slate, the houses have roofs made of red tiles reminiscent of Provence and the Mediterranean world.
History & tradition: Maison Joseph Drouhin has always been deeply involved with the Beaujolais region and was indeed a pioneer when, in the early fifties, they were the first to bottle and ship Beaujolais Nouveau.
Soil: it is pink granite (and not limestone as in Côte-d'or).

Viticulture
Thanks to our experience in the region, we have been able to select various cuvées that complement one another very well and will produce a typical "primeur" wine.

This is where the Gamay grape is king. The type of pruning used in Beaujolais is called "gobelet": no wires between the vines; each plant grows by itself, independently from the others.

Vinification
Method: traditional for Beaujolais; semi-carbonic maceration, full bunches of grapes.
Maceration: 4 to 10 days.
Ageing: stainless steel vat.

Ageing
Short maturing: the wine is released less than two months following the harvest.

Tasting note by Véronique Boss-Drouhin
"It offers all the freshness of a primeur wine! According to the vintages, the wine may be fairly round, close to Burgundy style, or firmer. It reveals aromas reminiscent of red fruit, more or less strong, together with a refreshing acidity".

Vintage
The wines all have a deep colour of intense, blue red. They are very attractive.
The nose is on the register of small black fruits with some lightly spicy notes. On the palate they are suave, but are equally very fresh.
There is a clear sensation of ‘biting' into fresh fruit in the mouth.
Our impressions after these tastings leave us very hopeful of a very pretty cuvée of Beaujolais nouveau in 2016.

Serving
Drink young at 14°-15°C (57°-59° F).

More Less

Product category: Bourgogne

Beaujolais-Villages Appellation Régionale

Grape Variety : Gamay.

Vineyard
Site: although Beaujolais is part of "Greater Burgundy", it differs from Burgundy in many respects. Out of the 35,000 hectares of gamay planted throughout the world, 22,000 hectares are in the Beaujolais area, spread over 38 villages.
History & Tradition: Maison Joseph Drouhin has always had a special affinity for this area and, since their pioneering work in the early fifties, has assiduously promoted it around the world. Made from grapes harvested in villages celebrated for the quality of their terroir and micro-climate, this wine represents, vintage after vintage, the true spirit of the Beaujolais-Villages appellation.
Soil: schist and pink granite.

Viticulture
Density: 9 000 vines/ha, to check the strength of the varietal.
Pruning: Gobelet method (Goblet pruning), very short, to control yield.

Vinification
Harvesting: by hand.
Method: traditional for Beaujolais; semi-carbonic maceration, full bunches of grapes.
Maceration: 4 to 10 days.
Ageing: stainless steel vat.

Tasting note by Véronique Boss-Drouhin
"A truly convivial wine. Owing to the careful blending of various terroirs, the result is a wine of great charm. It has a lovely raspberry colour and a brilliant hue. The nose is both refined and intense, with notes of violet, peony and red fruit syrup. As you drink it, it feels fresh and silky. Both freshness and fruit remain for quite a long time on the palate".

Serving
Temperature: 13°C (55°F).
Cellaring: 1 to 3 years.

More Less

Product category: Bourgogne

Beaune Clos des Mouches Premier Cru

Grape Variety : Pinot Noir.

Vineyard
Site: at the southern end of the Beaune appellation, next to Pommard. The Drouhin vineyard is at mid-slope, on a mild incline with an east/south-east exposure. It is the largest parcel of the Clos des Mouches (14 hectares - 35 acres), one half planted with chardonnay, the other half with pinot noir.
History & tradition: the name "mouches" means flies. There were once bee-hives in this sun-drenched "clos" (vineyard enclosure); the bees in the local dialect were called "mouches à miel" (honey flies), hence the name Clos des Mouches. It is one of the first vineyards acquired by Maurice Drouhin (the founder's son) in the 1920's. With great determination, he bought 41 different parcels from 8 proprietors. It is planted equally in red and white grapes and both wines have achieved mythical status for the House of Joseph Drouhin.
Soil: clay and limestone. Rocky soil in the upper part of the vineyard. At the center, the soil is limestone and marl. This light composition is responsible for the great finesse of the wine.
Domaine area: 6.75 ha. (16.875 acres).
Average age of the vines: 39 years.

Viticulture
Biological cultivation since 1990; biodynamic cultivation a few years later.
Vine stocks: "sélection massale" (propagation of new vine stocks from a number of selected vines) done at the Drouhin nursery; also clones of recognized quality.
Soil maintenance: compost of manure and white wood, sometimes guano (seabird manure used as fertilizer). Soil is ploughed either by tractor or by horse to manage spreading of weeds
Treatment: only authorized products for biological cultivation are used: infusions and macerations of plant materials, sulfur and copper, powdered rock. Natural predators are not eliminated.
Plantation density: from 10,000 to 12,500 stocks/ha in order to extract all possible nuances from the terroir and limit the production of each vine stock.
Pruning: Guyot.
Yield: we aim to keep our yields low, more in line with the previous regulation, around 20% less than allowed by the current law.

Vinification
Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit.
Sorting of the grapes: in the vineyard and at the cuverie (winery) if necessary.
Maceration:
maceration and vinification take 2 to 3 weeks
indigenous yeasts
maceration and fermentation temperatures under total control
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character.
"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: separation of free run juice from pressed juice.

Ageing
Type: in barrels (20% in new oak).
Length: 14 to 18 months.
Origin of the wood: French oak forests (Tronçay in particular).
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.
Fining ("collage", to clarify the wine): light, after careful tasting.

Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then 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.

Tasting note by Véronique Boss-Drouhin
"An exceptional wine. Beautiful, deep-red ruby colour, with the bright sheen of great Burgundies. Intense and fresh nose for the young wines. Primary notes of red fruit dominate, such as Morello cherry ("griotte", or wild cherry), raspberry, blackberry. There are hints of complexity with smoky flavours evolving towards liquorice. When the wine is maturing, aromas of pepper, tobacco, humus and undergrowth appear. When drinking the wine, the first impression is always clear-cut and the texture fleshy. The body is firm without being rough, well meshed without being heavy. There is great freshness in the younger wines. With age, the wine gets rounder. It takes on "gras" (velvety texture) and a more precise architecture, supported by silky tannins. It is lively and refined at the same time. There remains a final and most pleasing sensation of harmony, fullness and delicate tannins, as the wine lingers on the palate".

Vintage
Côte de Beaune: the wines develop a supple structure with plesant tannins.
Côte de Nuits: the wines have more concentration but they are easy to taste.
They all display deep colours. They are evolving nicely, increasing in complexity and elegance.

Serving
Temperature: 16°C (61-62°F).
Cellaring: 5 to 40 years.

More Less

Product category: Bourgogne

Beaune Premier Cru

Grape Variety : Pinot Noir

Vineyard
Site: at mid-slope, on the hillside above the city of Beaune.
History & tradition: the name "Beaune" comes from "Belen", the Celtic god, and "Belena" the river that crosses the city. Some of the vineyards, surrounded by small walls and paths still extant today, were already cultivated at the time of the Gallo-Romans.
The Beaune Premier Cru wines are produced on small vineyards, too small to be harvested and vinified together. The name given to this wine is therefore Beaune Premier Cru (since the components of this "cuvée" are all Premier Crus).
Soil: clay and limestone.

Viticulture
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Pruning: Guyot.
Yield: 46 hl/ha - low on purpose, in order for the grapes to reveal every nuance of the terroir.
Grape supply: grapes and wines are purchased from regular supply partners (long-term contracts).

Vinification
- Maceration and vinification take 2 to 3 weeks
- Indigenous yeasts
- 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.

Ageing
Type: in barrels (20% in new oak).
Length: 14 to 18 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.

Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then 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.

Tasting note by Véronique Boss-Drouhin
"Generous wine of intense and brilliant red colour, with a fleshy texture. Open and pleasant nose. The aromas, reminiscent of red fruit, humus and undergrowth, evolve with age towards touches of spice and vanilla".

Vintage
The wines develop a supple structure with plesant tannins.
They display deep colours. They are evolving nicely, increasing in complexity and elegance.

Serving
Temperature: 16°C (61-62°F).
Cellaring: 5 to 10 years.

More Less

About us

Company details

DEDICATION TO THE DIVERSITY OF BURGUNDY
With close to 90 different appellations, Joseph Drouhin offers a fascinating array of Burgundy terroirs in all their authenticity and subtle variations.

A FAMILY HERITAGE
For the last 130 years, Maison Joseph Drouhin has been in the hands of the Drouhin family. Today, the fourth generation is at the helm, animated by the same passion that inspired the founder of the company.

LISTENING TO NATURE
Joseph Drouhin has adopted the biological and biodynamic approach. Only natural products are used in the vineyards and all procedures show the utmost respect for the soil, the vine and the environment.

AN IDEAL OF PERFECTION AND ELEGANCE
The style of Joseph Drouhin is an alliance between character, balance and harmony. Wines meant to be drunk young are fresh and subtle; wines meant for keeping acquire with age a luscious complexity.

SHARING WITH THE WORLD
The wines of Joseph Drouhin are found on the finest tables. Joseph Drouhin is proud to bring the best of Burgundy to the whole world.

More Less