Joseph Drouhin : Beaune 1er cru "Grèves" 2019

Characteristics and tasting advice for the Beaune 1er Cru "Grèves" 2019 from Joseph Drouhin

Tasting

Appearance

The wine displays an intense, brilliant red, reflecting the natural concentration of color compounds.

Nose

The nose reveals a complex, multi-layered aromatic profile. Pronounced blackcurrant aromas are accompanied by finely spicy nuances. Notes of violet and licorice complete the bouquet, while a lightly toasted touch emerges. With aeration, the nose becomes more assertive, revealing heightened spicy notes with a subtle smoky edge.

Palate

The palate shows a remarkable balance between tannic structure and natural freshness. The tannins are fine and silky, delivering a high-quality texture. This seductive harmony creates a full, generously textured mouthfeel, complemented by fine freshness and a persistent length. Notes of crème de cassis on the retronasal and a delicate oaky aroma on the finish round out the tasting experience.

Food and wine pairings

This Beaune 1er Cru "Grèves" 2019 pairs perfectly with simply prepared, high-quality red meats, notably a grilled rib steak, a confit saddle of lamb, or game. It also elegantly accompanies regional cheeses from Bourgogne such as Époisses, Affidelice, or Citeaux. For bolder pairings, this wine matches beautifully with a veal fondant with chanterelles.

Serving and cellaring

The Beaune 1er Cru "Grèves" 2019 can be enjoyed now but will continue to evolve until around 2039, or even beyond under optimal cellaring conditions.

An elegant, complex Beaune Premier Cru, an authentic expression of the Burgundian terroir

The estate

Founded in 1880 in Beaune, the House of Joseph Drouhin represents one of the most prestigious wine dynasties in Bourgogne. Now led by the family’s fourth generation, with Frédéric Drouhin serving as President of the Management Board since 2003, the House oversees around 80 to 100 hectares of vineyards spread across 90 different appellations, from Chablis to the Mâconnais. A pioneer of organic farming since the late 1980s and of biodynamics since the 1990s, Maison Joseph Drouhin embodies Burgundian excellence through a philosophy focused on finesse, the expression of terroir, and respect for the vintage. A member of the prestigious Primum Familiæ Vini, it has also expanded internationally with Domaine Drouhin Oregon, founded in 1987.

The vineyard

The Grèves vineyard lies mid-slope to the northwest of the town of Beaune. Joseph Drouhin owns a large, steep parcel there, facing east-southeast, offering ideal sun exposure for the optimal ripening of pinot noir grapes. The name "Grèves" comes from the Latin "grava", referring to the small pebbles that characterize this distinctive soil. The terroir consists of ochre-colored earth rich in humus mixed with small limestone pebbles, a composition that encourages the development of deep roots. The winegrowing history of this climat dates back to the Gallo-Roman era, as the Romans recognized the exceptional potential of this hillside as early as the first century AD.

The vintage

The 2019 vintage follows in the remarkable line of Burgundian vintages ending in the number nine. The year was marked by generous weather conditions, both in quantity and quality, with steady production across all regions. However, unusually early downy mildew pressure appeared from mid-May, persisting throughout the summer due to rainfall combined with relatively warm temperatures. This climatic adversity turned into a qualitative advantage thanks to rigorous selection, producing small, concentrated berries of striking aromatic purity. The wines of the 2019 vintage are characterized by fine ripeness, yielding wines that are broad and silky, charming and full of delicacy.

Vinification and aging

The Beaune 1er Cru "Grèves" 2019 grapes were harvested by hand, with the fruit picked into small ventilated crates to preserve the integrity of the berries. Meticulous sorting was carried out at the winery to ensure optimal quality. Vinification included 20 to 50% whole-cluster fruit, followed by an extended maceration and fermentation of two to three weeks in small open vats. Regular punch-downs and pump-overs ensured balanced extraction of phenolic compounds. Indigenous yeasts were used, reflecting the commitment to an authentic expression of the terroir. After gentle pressing in a vertical press, the wine was aged for 14 to 18 months in French oak barrels from high-grown forests, notably Tronçay, with 20 to 25% new barrels.

Grape variety

100% pinot noir