Joseph Drouhin : Griotte-Chambertin Grand cru 2003

Characteristics and Tasting Notes of Griotte-Chambertin Grand Cru 2003 Joseph Drouhin

Tasting

Nose
The nose opens on an explosion of ripe red and black fruit, dominated by cherry and black currant, underscored by spicy hints of licorice. With time, the wine is expected to reveal the finer notes typical of Griotte-Chambertin, such as candied cherry, fine leather, nutmeg, truffle, and game.

Palate
The palate is rich and full-bodied, warm and silky, carried by an appealing tannic structure. The tannins, though abundant, remain refined rather than aggressive, leading to a remarkably long and persistent finish.

Food and wine pairings

This wine pairs beautifully with noble red meats and game dishes, such as roasted venison or wild boar, as well as partridge or pheasant casseroles. It also shines alongside truffle-based preparations, like scrambled eggs with truffle or a black truffle risotto, and pairs well with aged beef cuts served with mushroom or caramelized onion garnishes.

Serving and cellaring

Griotte-Chambertin Grand Cru 2003 is best served between 61 and 64°F, ideally after decanting to allow its aromas to fully unfold.

The Estate

Founded in 1880 in Beaune, Burgundy, Maison Joseph Drouhin has grown into one of the region's most respected houses, now encompassing vineyards from Chablis to the Mâconnais and extending to Oregon. Today, the estate is led by the fourth generation: Philippe, Véronique, Laurent, and Frédéric Drouhin, great-grandchildren of the founder. Joseph Drouhin is recognized for its pioneering role in organic and biodynamic viticulture, as well as its deep commitment to terroir expression across its historic Burgundian holdings.

The Vineyard

Griotte-Chambertin is a tiny Grand Cru plot of less than three hectares, nestled within the ring of Grands Crus surrounding the village of Gevrey-Chambertin. The soil is thin and poor, composed of reddish-brown earth resting on hard limestone, giving the wines their distinctive tannic structure and depth. The vineyard is planted exclusively with Pinot Noir, cultivated at high density, in line with the estate's organic and biodynamic practices.

The Vintage

The 2003 vintage in Burgundy was marked by exceptional heat, part of the heatwave that swept across Europe that summer. This intense warmth led to unusually high fruit concentration and aromatic intensity in the grapes, though it also tended to partially overshadow the precise expression of the terroir that is typically associated with cooler years.

Winemaking and aging

For Griotte-Chambertin Grand Cru 2003, grapes were harvested by hand in small perforated crates, with careful sorting. Depending on the vintage, between 20 and 50% whole-cluster fermentation is used, contributing to tannic structure and aromatic complexity. Fermentation and maceration take place in small open vats over two to three weeks, with indigenous yeasts and gentle extraction through punching down and pumping over. The wine is then aged in oak barrels, with about 30% new wood, for 16 to 20 months, using wood sourced from high-grade French forests, air-dried for three years to refine the tannins.

Grape Variety

100% Pinot Noir.