Joseph Drouhin : Beaune 1er cru "Clos des Mouches" 2022

Characteristics and tasting notes for Beaune 1er Cru Clos des Mouches 2022 Rouge from Domaine Joseph Drouhin

Tasting

Colour
The colour is bright and deep.

Nose
Fruity fragrances (blackberry, blueberry, blackcurrant) blend harmoniously with notes of peony and violet.

Palate
The palate reveals a spicy structure supported by silky tannins as well as a delicate alliance between balance and freshness.

The richness and structure of a Premier Cru red Burgundy wine

The estate

For four generations, Domaine Joseph Drouhin has established itself as a major reference for great Burgundy wines. Founded in 1880 by Joseph Drouhin, then 22 years old, the estate has expanded over time to reach 80 hectares today, spread across prestigious appellations (Beaune, Bonnes-Mares, Chassagne-Montrachet, Clos Vougeot, Corton-Charlemagne, Grands-Echezeaux, Pouilly-Fuissé, etc.).

Visionary, this family has defended since 1957 the respect for terroir and the environment, both in vineyard management and in winemaking.

The wine

This Clos des Mouches from Joseph Drouhin is a Beaune wine made from grapes grown on a 6.82-hectare plot located at the extreme south of the appellation. This lieu-dit, neighboring Pommard, owes its name to the old hives housing bees then called "mouches à miel" (honey flies). In the 1920s, Maurice Drouhin gradually acquired this vineyard composed of 41 plots formerly shared among eight owners.

The vines, with an average age of around 45 years, are rooted in clay-limestone soil, with stony soil in the upper part and marly limestone rock at the heart of the clos. Planted equally in red and white, this plot, managed organically since 1990 and then biodynamically thereafter, gives birth to some of the estate's most emblematic cuvées.

Vinification and ageing

Manual harvest in perforated crates with rigorous sorting. 20 to 50% whole clusters, then 2 to 3 weeks of fermentation and maceration in small open vats, with punching down and pumping over, and use of indigenous yeasts. Ageing in oak barrels, 25% new, for a period of 14 to 18 months.

Blend

Pinot noir (100%)