Joseph Drouhin : Griotte-Chambertin Grand cru 2020

Characteristics and tasting advice for Joseph Drouhin’s Griotte-Chambertin Grand Cru 2020

Tasting

Color

The color reveals an intense, deep ruby-red hue, reflecting the vintage’s remarkable concentration.

Nose

The nose unveils a subtle, refined aromatic complexity. It opens with delicate notes of guignolet and candied cherries, accompanied by nuanced hints of fine leather and nutmeg. With time, the bouquet develops tertiary aromas of truffle and game, further enriching its aromatic range.

Palate

On the palate, this wine charms with a tannic structure that is present yet never aggressive, with a remarkably fine texture. The aromas perceived on the nose carry through with lingering persistence across the palate. The finish, of exceptional length, offers a glorious aftertaste that attests to the high quality of this expression.

Food and wine pairings

This Griotte-Chambertin Grand Cru pairs ideally with fine poultry and feathered game such as duck, goose, or quail. It also matches elegantly with freshwater fish such as pike or poached trout. Finely prepared beef dishes with red wine sauces make a classic pairing. For cheeses, opt for moderately intense washed-rind varieties. Preparations featuring wild mushrooms or truffle create remarkable harmonies with this wine.

Serving and cellaring

Griotte-Chambertin Grand Cru 2020 is ideally served at a temperature between 16 and 18°C. This wine can be enjoyed now, but it also has outstanding aging potential, and can evolve until around 2045, or even until 2060 under optimal cellaring conditions.

The finesse of a Grand Cru from Gevrey-Chambertin

The estate

Founded in 1880 in Beaune, the House of Joseph Drouhin has gradually established itself as one of Burgundy’s benchmark names. Under the impetus of Maurice Drouhin in the 1920s, then Robert Drouhin from 1957 onward, the estate built up an exceptional winegrowing heritage of around 100 hectares spread across more than sixty appellations, including fourteen Grands Crus and twenty Premiers Crus. Now led by the fourth generation, with Frédéric Drouhin as president, Véronique Boss-Drouhin as winemaker, Philippe Drouhin in charge of the vineyards, and Laurent Drouhin heading commercial operations, the House continues a philosophy centered on the authentic expression of terroirs. A pioneer in environmental matters, it has practiced certified organic viticulture since 2009 and biodynamics since the 1990s, embodying a sustainable vision of Burgundian winegrowing.

The vineyard

Griotte-Chambertin is one of the nine Grands Crus of the commune of Gevrey-Chambertin, with a total surface area of only 2.7 hectares. Located at the heart of the Côte de Nuits, this vineyard occupies a central position, bordered by the Grands Crus Chapelle-Chambertin to the north, Clos de Bèze to the west, and Charmes-Chambertin to the south. The name “Griotte” comes from the Burgundian term “Criots,” referring to particularly stony soils. The terroir is characterized by shallow brown-red soil, rich in gravel and limestone fragments, providing excellent drainage. Facing due east at an altitude of around 240 to 250 meters, the vineyard benefits from optimal sunlight. Maison Joseph Drouhin cultivates about 2.73 hectares of this prestigious appellation, applying the principles of organic and biodynamic farming.

The vintage

The 2020 vintage in Burgundy was marked by favorable climatic conditions that enabled remarkable grape concentration. This year produced wines of beautiful intensity, characterized by highly expressive and complex aromatic profiles. Ripening conditions were particularly favorable, allowing the grapes to achieve an optimal balance between maturity and freshness, giving rise to a vintage described by the estate as a “great age-worthy year.”

Winemaking and aging

The grapes for Griotte-Chambertin Grand Cru 2020 were harvested by hand into small ventilated crates, with meticulous sorting. Vinification was carried out in small open vats, keeping 20 to 50% whole clusters. Fermentation lasted two to three weeks with indigenous yeasts, along with regular punch-downs and pump-overs. After vertical pressing and selection of the press fractions, the wine was aged for sixteen to twenty months in French oak barrels sourced from high-forest stands, 30% of which were new oak. Throughout aging, weekly tastings guided winemaking decisions in order to respect the terroir’s natural expression.

Grape variety

100% Pinot Noir