Joseph Drouhin : Gevrey-Chambertin 1er cru "Clos Prieur" 2022

Characteristics and tasting advice for the Gevrey-Chambertin 1er cru "Clos Prieur" 2022 by Joseph Drouhin

Tasting

Color
Beautiful garnet hue.

Nose
Expressive, the nose reveals intense fragrances of candied black fruits.

Palate
Cherry and vanilla are among the flavors mingling in a silky, persistent mouth with delicate tannins.

Service

For optimal tasting, serve at 16°C.

Storage

This red wine from Burgundy can wait in cellars until around 2042 to express all its aromatic richness. 

The freshness and structure of a Gevrey-Chambertin wine

The property

For 4 generations, the Domaine Joseph Drouhin has been an essential reference for great Burgundy wines. Founded at 22 years old in 1880 by Joseph Drouhin, the estate has grown over the years to reach its current size of 80 hectares spread over renowned appellations (Beaune, Bonnes-Mares, Chassagne-Montrachet, Clos Vougeot, Corton-Charlemagne, Grands-Echezeaux, Pouilly-Fuissé, …).

This family of pioneers has, since the 1957s, advocated respect for the terroir and the environment both in the management of the vineyard and in the production of its great wines.

Expressing with authenticity the mosaic and richness of the Burgundy terroirs, the red wines and white wines of the Domaine Joseph Drouhin are recognized for their elegance, their intense fruity aromas as well as their delicious complexity.

The vineyard

This "Clos Prieur" 2022 by Joseph Drouhin is a Gevrey-Chambertin wine 1er cru made from the eponymous vineyard, which was the property of the monks of Cluny Abbey. Resting on marl soils, the "Clos Prieur" is located south of the village of Gevrey-Chambertin. This cuvée is made from purchases of grapes and musts from partner producers according to a rigorous specifications

Vinification and aging

Harvested and sorted by hand, the grapes undergo a maceration and vinification of 2 to 3 weeks in total. Vinification in whole harvest from 20 to 50% depending on the vintages. Only indigenous yeasts are used for fermentation. The extraction process is carried out with great attention in order to give the wine color, structure, finesse and typicity. The aging is for a duration of 14 to 18 months in French oak barrels (including 25% new barrels).

Blend

Pinot noir (100%).