Joseph Drouhin : Beaune 1er cru "Grèves" 2020

Characteristics and tasting advice for the Beaune 1er cru "Grèves" 2020 from Joseph Drouhin

Tasting

Color
An intense, bright red hue dresses this wine, reflecting the fine concentration achieved in this vintage.

Nose
The nose reveals aromas of red currant alongside spicy notes that evoke the hallmark minerality of the Grèves site. With age, the bouquet develops toward even more pronounced spicy nuances, enriched by smoky touches reminiscent of tobacco and burnt wood.

Palate
On the palate, this wine charms with refined tannins that create delicate harmony rather than an imposing structure. The palate unfolds with pronounced crème de cassis flavors combined with subtle woody notes from aging in oak barrels. The finish stands out for its exceptional length and remarkable persistence.

Food and wine pairings

This Beaune Premier Cru Grèves pairs perfectly with feathered game such as duck, quail, or pigeon, whether roasted or braised. It also complements, with elegance, rare beef preparations, mushroom-based dishes—especially those featuring black truffles—as well as washed-rind cheeses such as Époisses, Soumaintrain, or Munster. Aged cheeses such as Comté or Gruyère are also excellent choices.

Serving and cellaring

The Beaune 1er cru "Grèves" 2020 is ideally enjoyed at a temperature of 16°C. This wine can be appreciated now, but it will continue to improve until around 2045, with an optimal drinking window spanning 10 to 25 years after the vintage. Under appropriate cellaring conditions, its aging potential can reach 35 years.

An elegant Beaune Premier Cru that truly reflects Burgundy’s terroir

The estate

Founded in 1880 by Joseph Drouhin in Beaune, the Joseph Drouhin House has established itself as one of Burgundy’s most prestigious names. The estate now spans 100 hectares across Burgundy’s finest appellations, more than two-thirds of which are classified as Premier Cru and Grand Cru. A pioneer in sustainable viticulture, the property converted its entire vineyard to organic and biodynamic farming as early as the 1990s. Now run by the family’s fourth generation—with Frédéric Drouhin as president, Véronique Boss-Drouhin as winemaker and guardian of the house style, Philippe Drouhin in charge of the vineyards, and Laurent Drouhin overseeing commercial development—the house continues to uphold a philosophy centered on elegance, respect for terroir, and the authentic expression of each vintage.

The vineyard

The Beaune Premier Cru Grèves vineyard is located in the northern part of the appellation, set mid-slope on a steep hillside with commanding views over the town. Its name comes from the medieval term “graviers,” referring to the small stones and gravel that define the soil’s distinctive composition. The east-southeast exposure ensures optimal sunshine throughout the growing season, while the slope promotes excellent natural drainage. The soils are made up of a mix of small stones and brown ochre earth, giving the wine its mineral character and well-defined structure. Joseph Drouhin’s parcel is farmed according to organic and biodynamic principles, with an exceptionally high planting density of around 12,500 vines per hectare. Harvesting is carried out exclusively by hand in ventilated crates.

The vintage

The 2020 vintage in Bourgogne proved exceptional despite a particularly contrasting growing season. Autumn and winter brought abundant rainfall, followed by a cool spring that delayed budbreak and created a risk of frost. Warmer weather in May allowed for good flowering, but June brought extreme conditions, with warm mornings and violent afternoon thunderstorms. July intensified heat stress, slowing ripening in certain parcels. Harvest began in early September after beneficial rains that rehydrated the fruit and ensured a balance between sugar accumulation and the preservation of acidity. The result was wines of fine concentration, with intense ruby colors and excellent aging potential.

Vinification and aging

The grapes for the Beaune 1er cru "Grèves" 2020 are harvested by hand and carefully sorted in the vineyard and then on a sorting table in the cellar. Vinification includes fermenting 20 to 50% whole clusters depending on the characteristics of the vintage, with the remainder being destemmed. Fermentation and maceration last two to three weeks in small open vats, with traditional punch-downs and pump-overs. The process uses native yeasts to enhance the expression of terroir. After fermentation, the wine is pressed in a vertical press, then aged in French oak barrels for 14 to 18 months, with around 25% new oak. The wine is neither fined nor heavily filtered prior to bottling, thereby preserving maximum aromatic complexity.

Grape variety

100% Pinot Noir