2016 Joseph Drouhin Gevrey-Chambertin
Love the aromas of strawberry skin and white pepper and minerals. Medium-bodied, tight and linear with a gorgeous mineral and spice undertone. Savory and bright. Orange peel. Gorgeous wine. First vintage of this wine. Drink or hold. Read more
Critic Reviews
Love the aromas of strawberry skin and white pepper and minerals. Medium-bodied, tight and linear with a gorgeous mineral and spice undertone. Savory and bright. Orange peel. Gorgeous wine. First vintage of this wine. Drink or hold.
A polished red, this delivers cherry, strawberry, rose and spice aromas and flavors. Balanced and vibrant, ending with a mouthwatering aftertaste. Best from 2022 through 2035. 800 cases imported.
This shows a wealth of pure fruit and freshness with wonderful aromatics. Spices and dried flowers, too. Medium-bodied, round and savory with plenty of acidity and medium length.'
The 2016 Gevrey-Chambertin Village has a well-defined bouquet with lifted redcurrant and wild strawberry aromas. The palate is medium-bodied with fine tannin, supple in the mouth with a clean and pure mulberry finish. This is a delicious village cru from Drouhin, equal to the 2015 last year. Recommended and probably this will be good value.
Technical Attributes
- Producer: Joseph Drouhin
- Varietal: Pinot Noir
- Region: Burgundy
- Alcohol: 13.0%
- Net volume: 750ml
- Vintage: 2016
- Cellar until 2040
-
Style GuideLight Intense
Tasting Notes
Beautiful, bright ruby colour. Intensely fruity on the nose, the aromas are reminiscent of black cherry, wild blackberry and liquorice. The woody character is subtle and marries delicately with the other aromas. As the wine evolves, there are more complex notes, such as mild spice, nutmeg and leather. Later still, mushroom and damp earth nuances make their appearance. Although present on the palate, tannin is never astringent but blends itself harmoniously with the natural freshness and velvety texture of the wine. The same aromas encountered earlier on the nose are found again in the aftertaste.
Winemakers Note
Harvesting was done by hand, in small open crates in order to preserve the integrity of the fruit. After sorting, the grapes were crushed and the must racked to temperature-controlled fermenting vessels. Maceration and vinification over a period of 2-3 weeks, with spontaneous ferment using indigenous yeasts. A combination of punching down and pump over were used during fermentation. After ferment, the wine was pressed and racked to French oak barrels (20% new) for 14-18 months maturation.