Joseph Drouhin : Beaune 1er cru "Clos des Mouches" 2021

Characteristics and Tasting Notes for the Beaune 1er Cru Clos des Mouches 2021 Red from Domaine Joseph Drouhin

Tasting

Appearance
The color displays a magnificent deep ruby red.

Nose
The nose is fresh, dominated by notes of red fruits such as blackberry, morello cherry, and raspberry. Over time, smoky nuances, licorice, pepper, dark tobacco, as well as aromas of humus and undergrowth develop.

Palate
On the palate, the attack is direct, clean, and full-bodied. When young, it reveals firmness and density, without heaviness, with great freshness. As it ages, the wine gains roundness and depth, with silky tannins, offering a sense of fullness and balance.

A generous Beaune Premier Cru red wine with beautiful freshness

The estate

For four generations, Domaine Joseph Drouhin has been an essential benchmark among the great wines of Burgundy. Founded at the age of 22 in 1880 by Joseph Drouhin, the estate has grown over the years to reach its current size of 80 hectares spread across renowned appellations (Beaune, Bonnes-Mares, Chassagne-Montrachet, Clos Vougeot, Corton-Charlemagne, Grands-Echezeaux, Pouilly-Fuissé, and more).

This family of pioneers has, since the 1957s, championed respect for the terroir and the environment, both in vineyard management and in the crafting of their great wines.

The wine

This "Clos des Mouches" from Joseph Drouhin is a Beaune wine made from grapes grown on a 6.82-hectare plot located at the southernmost tip of the appellation. This terroir, close to Pommard, takes its name from the old hives that housed bees once known as "honey flies." In the 1920s, Maurice Drouhin gradually acquired this vineyard, made up of 41 plots then shared among 8 owners.

The vines, averaging 45 years old, are planted on clay-limestone soil composed, in the upper part, of stony ground and, at the heart of the clos, of marl-limestone rock. Planted in equal parts with red and white grapes, this plot has been farmed organically since 1990 and later biodynamically a few years after, giving rise to some of the estate's most iconic wines.

Winemaking and aging

Hand-harvested in perforated crates with meticulous sorting. 20 to 50% whole-cluster grapes, with 2 to 3 weeks of fermentation and maceration in small open vats, accompanied by punching down and pumping over, using indigenous yeasts. Aged in oak barrels, 25% of which are new, for 14 to 18 months.

Blend

Pinot Noir (100%)