2023 Joseph Drouhin Clos Prieur Gevrey-Chambertin Premier Cru 750ml

Overview

Clos Prieur is a Premier Cru vineyard on the southern side of Gevrey-Chambertin, close to Mazis-Chambertin. The 2023 Joseph Drouhin release is a Pinot Noir of ripe fruit, silky texture and considerable length, reflecting both the generosity of the vintage and the structure of this celebrated Côte de Nuits appellation.

Vineyard

Clos Prieur lies in Gevrey-Chambertin, in the northern Côte de Nuits. The vineyard takes its name from the Prieurs de Cluny, who once lived in the old castle of Gevrey. Its soils are composed of fairly deep and compact marly earth.

Vintage

Joseph Drouhin describes 2023 as one of Burgundy's hottest years, with generous yields and high quality across the region. Pinot Noir achieved excellent ripeness, producing wines characterised by ripe red and black berries and smooth, long and complex palates.

Winemaking

The wine is produced from grapes and musts purchased from supply partners working to Joseph Drouhin's specifications. Grapes are harvested by hand in open-work crates and carefully sorted when necessary. Depending on the vintage, 20% to 50% whole crop is retained. Fermentation and maceration take place for two to three weeks in small open vats using indigenous yeasts, with punching down and pumping over, followed by pressing in a vertical press.

The wine is aged for 14 to 18 months in French oak barrels, including 25% new oak. Throughout maturation, decisions are guided by tasting and technical analysis, with priority given to the expression of terroir and vintage.

Producer Tasting Notes

Véronique Boss-Drouhin, Joseph Drouhin: “The wine shows a beautilul deep garnet colour. The nose exudes intense scents of candied black fruits. On the palate, aromas of Morello cherry mingle with hints of vanilla, and the soft tannins offer a nice silky texture. Very long aftertaste.”

Specifications

• Vintage: 2023
• Producer: Joseph Drouhin
• Appellation: Gevrey-Chambertin Premier Cru
• Vineyard: Clos Prieur
• Grape Variety: Pinot Noir
• Region: Gevrey-Chambertin, Côte de Nuits, Burgundy, France
• Classification: Premier Cru
• Harvest: Hand harvested
• Whole Crop: 20% to 50%, depending on the vintage
• Fermentation: Indigenous yeasts; 2 to 3 weeks fermentation and maceration in small open vats
• Maturation: 14 to 18 months in French oak barrels
• New Oak: 25%
• Cellaring: Optimal consumption 10 to 20 years; ageing potential up to 25 years
• Serving Temperature: 16°C