Joseph Drouhin : Beaune 1er cru "Grèves" 2018

Tasting Notes and Serving Tips for Joseph Drouhin’s Beaune 1er Cru "Grèves" 2018

Tasting

Color

The color displays an intense, brilliant red, reflecting optimal phenolic ripeness.

Nose

The nose reveals aromatic elegance built around notes of redcurrant, accompanied by refined spicy nuances. With aeration, the bouquet evolves toward more pronounced spice and smoky aromas, including hints of tobacco that underscore the nobility of the terroir and its aging potential.

Palate

On the palate, this wine charms with a refined tannic structure that creates a seductive harmony. The tannins integrate seamlessly with elegant fruit and savory minerality, delivering a mid-palate of excellent weight and fine structure without heaviness. The finish develops a marked crème de cassis note, accompanied by delicate woody touches that reflect aging in French oak barrels.

Food and Wine Pairing

This Beaune Premier Cru pairs beautifully with white meats in cream and mushroom sauces, duck, or feathered game served with rich sauces. It also elevates braised lamb, truffle-based dishes, roasted or sautéed mushrooms, as well as aged hard cheeses. Herb-roasted poultry—especially chicken or guinea fowl with rosemary or thyme—also makes an excellent match.

Serving and Cellaring

The Beaune 1er Cru "Grèves" 2018 is best enjoyed at a temperature of 16°C. This wine can be enjoyed now, but will continue to evolve through around 2043, with an optimal drinking window between 2028 and 2043.

An Elegant, Complex Beaune Premier Cru, the Expression of a Historic Burgundian Terroir

The Estate

Founded in 1880 by Joseph Drouhin in Beaune, the Joseph Drouhin House is now led by the family’s fourth generation. Frédéric Drouhin serves as President, Véronique Boss-Drouhin holds the title of “Guardian of the Palais Drouhin,” Philippe Drouhin manages all viticultural operations, and Laurent Drouhin oversees sales and marketing. The estate spans around one hundred hectares across nearly ninety appellations throughout Bourgogne, including fourteen Grands Crus and some twenty Premiers Crus. A pioneer of organic and biodynamic viticulture since the late 1980s, Joseph Drouhin is now Bourgogne’s largest biodynamic producer. The House also stands out for its international expansion with the creation of Domaine Drouhin Oregon in 1987.

The Vineyard

The Beaune Premier Cru Grèves vineyard is one of the most famous and historic sites in the Beaune appellation, with a viticultural heritage dating back to Roman times more than two thousand years ago. The name “Grèves” comes from “graviers” (gravel), referring to the distinctive soil composition of this mid-slope parcel, to the north of the Beaune appellation. The terroir consists of small stones mixed with brown earth, a combination of limestone materials and clay. The Joseph Drouhin House owns a substantial parcel within this vineyard, set on a steep slope overlooking the town of Beaune, benefiting from optimal sun exposure and adequate water retention thanks to deeper soils. The vineyard is farmed organically and biodynamically.

The Vintage

The 2018 vintage is one of the most successful of the decade in Bourgogne. After a challenging start to the season marked by low temperatures and significant winter rainfall, conditions shifted favorably from April through September. The hot, dry summer extended into September and through harvest, allowing the grapes to reach excellent health and optimal ripeness, without physiological stress or disease pressure. Abundant sunshine, controlled water stress that concentrated aromas and tannins, and low disease pressure created exceptional conditions. The red wines show intense color, structured tannins, and expressive aromatic profiles, with excellent balance between alcohol and acidity.

Winemaking and Aging

The grapes for the Beaune 1er Cru "Grèves" 2018 are hand-harvested into ventilated crates to preserve their integrity, with additional sorting if needed. Vinification includes 20 to 40% whole clusters depending on the characteristics of the parcels. Fermentation and maceration last two to three weeks in small open-top vats, driven by indigenous yeasts. After fermentation, the wine is pressed in a vertical press for gentle, gradual extraction. Aging takes place over fourteen to eighteen months in French oak barrels, with 25% new oak and 75% older barrels. Throughout the process, decisions are guided by careful tastings and technical analyses, favoring the expression of the terroir and the vintage.

Grape Variety

100% Pinot Noir