Thursday, March 16, 2017

Joseph DROUHIN (Beaune) -- 2015 Part I: Côte Chalonnaise and Côte de Beaune Reds Tasted from Bottle and Cask Samples

The story of the vintage here is similar to elsewhere: early and rapid flowering, some fungal diseases that were, however, successfully treated, dry July that retarded veraison (turning of color of the grapes) a little, rain in August that provided freshness and ripening for the grapes. The heat over the summer provided for ripe grapes and tannins and thickened the grape skins. 

Harvesting began on 2 September. The health of the grapes and uniform ripening due to the rapid flowering meant that there was very little sorting of the grapes required. Yields for the Côte d’Or reds were low to very low. Generally vinifications lasted two to three weeks and were adapted to the conditions of the vintage in order to preserve freshness and elegance. In particular, there was no bâtonnage (stirring of the lees), but the wines were kept on the lees in order to preserve freshness. 

Drouhin’s estate vineyards have been farmed biodynamically since at least 1996. (Continue reading here.)