Joseph Drouhin : Musigny Grand cru 2000

Characteristics and tasting tips for the Musigny Grand cru 2000 by Joseph Drouhin

Tasting

Colour
The wine displays a deep, pure and limpid ruby-red colour.

Nose
The aromatic bouquet evolves over time. Initially marked by violet and stone fruit such as cherry, it develops complex notes of undergrowth, leather and moss after a few years of cellaring, along with subtle gamey nuances.

Palate
The palate stands out for its harmony and finesse. The silky, velvety texture is underpinned by elegant tannins and lovely freshness. The finish is long, leaving notes of candied cherry and exotic wood.

Serving and cellaring

To fully appreciate this Musigny Grand cru 2000, serve it at a temperature between 16 and 18°C. In terms of ageing, this wine reached its optimal drinking window between 10 and 15 years after the harvest, but its structure allows it to continue evolving until around 2025.

A red Burgundy combining finesse and elegance

The estate

Founded in 1880 in Beaune, Maison Joseph Drouhin is a historic name in Burgundy, France. The estate now covers around 100 hectares spread across the region's most renowned appellations. A pioneer in environmental matters, it has been farmed entirely according to organic and biodynamic principles since the 1990s. Today, the fourth generation runs the estate, with Frédéric Drouhin as Chairman of the Management Board, alongside Philippe, Véronique and Laurent. Together, they uphold a style centred on elegance and respect for terroir.

The vineyard

The Musigny Grand Cru lies in the commune of Chambolle-Musigny, in the Côte de Nuits. This terroir sits on a gently sloping, east-facing hillside overlooking the Clos de Vougeot. The brown limestone soils, low in clay and rich in stones, provide ideal drainage. The vines, planted at a high density of up to 12,500 vines per hectare, are farmed according to biodynamic principles, with horse ploughing and the use of natural composts.

Winemaking and ageing

The grapes are harvested by hand into small crates. For the Musigny Grand cru 2000, between 20% and 50% whole bunches are used. Fermentation takes place with indigenous yeasts in small open vats over two to three weeks, punctuated by punch-downs and pump-overs. After pressing in a vertical press, the wine is aged for 16 to 20 months in French oak barrels, around 30% of them new, made from wood air-dried outdoors for three years.

Grape variety

100% Pinot Noir