- Grapes are selected from different vineyards, generally from the Côte de Beaune.
- They are hand-picked and then brought to the Drouhin cellars on the outskirts of Beaune.
- The destemmed grapes ferment in open wooden vats or stainless steel fermenters for two-to-three weeks.
- Part of the wine is aged in barrels, part in stainless steel tanks, so that the wine can acquire more complexity and keep its fruitiness.
TASTING NOTES: “A wine full of charm: bright ruby color and a nose rich with aromas of red fruit (raspberry, red currants, wild strawberry). On the palate, the wine is pleasant, fruity and refreshing, with light tannins and great elegance”. – Véronique Boss-Drouhin
A little about the winery:
- Viticulture – 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”.
- Vinification – The vinification is traditional with as little interference as possible. Technical know-how is always at the service of authenticity.
- Awarded Organic Certification: Estate-grown Grapes Now Officially Organic.
While 2009 is the official vintage year for organic certification, Philippe Drouhin, one of the four siblings running MJD and the one in charge of the company‘s 73-hectare (182.5-acre) estate, including just under 93 acres of Chablis, now known as Chablis Drouhin Vaudon, began introducing organic practices back in 1990, shortly after joining the family firm. His father, Robert, had already returned to “culture raisonnée,” more traditional viticultural practices, in the late ‘70s, but, as he says, “Philippe went further than I.”