Grape Variety :

Pinot Noir

Vineyard

Site: located in the north of the Côte de Nuits, Gevrey-Chambertin is world-famous, not only for its superlative Grand Crus, but also for all its other vineyards. "Lavaux Saint-Jacques" is located at the beginning of the split of Combe de Lavaux, facing the south.
"Vaux" refers to a depression in ground, a hollow, a valley, and can have different spellings.
History & tradition: Gevrey is of course the village where the Grand Cru vineyard Chambertin is located. Vines have been cultivated here since 630AD, when a certain Bertin decided to emulate the monks, his neighbors. The wine he made turned out to be spectacular - and the rest is history!
Soil: lean and chalky, with a red-brown cover layer of clayey marl.

Viticulture

Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Pruning: Guyot.
Yield: 40 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines provided by regular supply partners.

Vinification

Maceration and vinification take 2 to 3 weeks
Indigenous yeasts
Maceration and fermentation temperatures under total control.

Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.

Ageing

Type: in barrels (20% in new oak).
Length: 14 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.

Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

Tasting note by Véronique Boss-Drouhin

"Somptuous deep colour. The nose reveals aromas of small and ripe black fruits combined with leather and spice. On the palate, the wine is powerful and dense with a good tannic structure. Long aftertaste".

Vintage

The reds display a bright ruby-red colour and reveal aromas of black fruit and spices above silky tannins. 2011 wines are well-balanced.

Serving

Temperature: 16°C (61-62°F).
Cellaring: 5 to 20 years.