Joseph Drouhin : Santenay 1er cru "Beaurepaire" 2022

Tasting characteristics and advice for Joseph Drouhin’s Santenay 1er cru "Beaurepaire" 2022

Tasting

Color

Ruby-red color with garnet highlights.

Nose

The bouquet reveals delicate aromas of wild blackberry and violet, enhanced by complex notes suggesting blueberry, blackcurrant, and peony.

Palate

The attack reveals a well-built structure with no harshness, combining power and suppleness with elegance. The texture is juicy and precise, carried by fine, silky tannins. Lovely freshness accompanies a distinctive mineral depth, leading into a persistent, harmonious finish.

Food and wine pairings

This Santenay Premier Cru pairs beautifully with red meats, game, and aged cheeses.

Serving and cellaring

The Santenay 1er cru "Beaurepaire" 2022 is best enjoyed at 16°C. Its optimal drinking window is between 8 and 13 years, with aging potential that can extend to around 2037.

A Santenay Premier Cru combining structure and Burgundian elegance

The estate

Founded in 1880 in Beaune by Joseph Drouhin, the Joseph Drouhin House stands as one of Burgundy’s most prestigious estates, with nearly 100 hectares stretching from Chablis to the Mâconnais. Led by the founder’s great-grandchildren, this family-run House is distinguished by its pioneering conversion to biodynamic viticulture and its presence in Oregon since 1987. A member of Primum Familiae Vini, Joseph Drouhin cultivates a philosophy of elegance and finesse across a wide range of Burgundian appellations.

The vineyard

This cuvée comes from Santenay vineyards located above the village of the same name, in the south of the Côte de Beaune. The vines are rooted in a clay-limestone terroir particularly well suited to expressing Pinot Noir. The evocative name "Beaurepaire" refers to a secluded spot where, according to tradition, lovers once used to meet.

Winemaking and aging

The grapes and musts for the Santenay 1er cru "Beaurepaire" 2022 come from carefully selected partner growers. Hand-harvesting in open crates is followed by meticulous sorting. After complete destemming, maceration and fermentation last 2 to 3 weeks in small open vats, using indigenous yeasts. Vertical pressing precedes aging for 14 to 16 months in French oak barrels, 20 to 25% of which are new.

Grape variety

This red wine from Burgundy is 100% Pinot Noir.