Joseph Drouhin
Chassagne Montrachet Blanc 2023
| Denomination | AOC Chassagne-Montrachet |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | The alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 20%. |
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1880
- Hectares: 73
His son Maurice succeeded him and began to establish a vineyard domaine for the House, purchasing land in some outstanding appellations such as Clos des Mouches and Clos de Vougeot.
Robert Drouhin, who succeeded Maurice in 1957, gave the domaine its present dimension, acquiring many vineyards, especially in Chablis where he was able to recognize the true potential. He was one of the first in Burgundy to introduce "culture raisonnée" (doing away with pesticides and other chemicals) and to build a laboratory of enology run by Laurence Jobard, the very first woman enologist in Burgundy.
Philippe, Véronique, Laurent and Frédéric are Robert and Françoise Drouhin's four children. They uphold the values of the House and its constant quest for quality, for the pleasure of all those who have a deep appreciation for the natural elegance of Burgundy. Read more
| Name | Joseph Drouhin Chassagne Montrachet Blanc 2023 |
|---|---|
| Type | White still |
| Denomination | Chassagne-Montrachet AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Burgundy |
| Vendor | Joseph Drouhin |
| Story | The name comes from « cassanos », a Celtic word used for a place where oak trees grow; « rachet » means a poor, dry, infertile soil, a paradox when thinking of the richness of the Chassagne-Montrachet wines! |
| Origin | Located in the South of the Côte de Beaune |
| Soil composition | Complex soil, made up of marl, limestone, yellow or red clay, scree and gravel; these soils are mostly light and easy to cultivate; they are located on a mild slope, with good exposure. |
| Harvest | Grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded. |
| Wine making | 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. |
| Aging | The alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 20%. |
| Allergens | Contains sulphites |