- 93 Punkte Robert Parkers WINE ADVOCATE, William Kelley: "Tasted from bottle, the 2016 Beaune 1er Cru Clos des Mouches Rouge has deepened and fleshed out since I tasted it from barrel, and today its superb potential is impossible to dispute. Wafting from the glass with a rich bouquet of raspberries, black cherries, rich soil tones and spices and deftly framed by toasty new oak, the wine is medium to full-bodied, fleshy but vibrant, with a layered, textural mid-palate, velvety tannins and a long, precise finish. This is a serious, broad-shouldered Clos des Mouches that will offer a broad drinking window."
- 91 Punkte WINESPECTATOR, Bruce Sanderson: "Ample toasty oak frames the black cherry and plum flavors here. Spice and vegetal notes intertwine as this unfolds on the long finish. Best from 2022 through 2035."
- 92+ Punkte VINOUS, Stephen Tanzer: "Pale medium yellow. Peach and acacia flower dominate the nose, with notes of minerals and spices emerging with air. Quite round and sweet on entry, then rich and rather powerful in the middle palate, boasting terrific intensity and an element of salty minerality. Today the wine's fruit is slightly overshadowed by youthful oak but there's already a lot going on. Finishes sappy and long, with a firm edge that augurs well for the wine's future. I like the combination of ampleness and punch on display here and would hold this wine for at least a few years before pulling the cork. (25 hectoliters per hectare produced; 3.23 pH; 3.75 g/l acidity; there were no hail losses in 2016 but the severe spring frost reduced the yield)"
- 17 Punkte JANCIS ROBINSON, Julia Harding: "Cask sample. 15 months in oak.
Mid crimson with some blue still. Some oak sweetness on the nose and a touch of smoky reduction but this blows off in the glass. Precise and elegant on the nose, very pure. This is beautifully elegant and finely concentrated. Opens up to be expressive. Darker fruited on the palate, with some graphite/mineral notes. Real elegance and subtle length. So moreish. So supple but not lacking structure."
- 95 Punkte JAMES SUCKLING: "Fascinating aromas of dried strawberries, dried meat, spices and dried rose petals. Full body, chewy tannins and a juicy, savory finish. Polished tannins. Pretty length. Drink or hold."
|James Suckling:||95 JS|
|Parker Wine Advocate:||93 RPWA|
|Region:||Burgund Cote de Beaune|
|Jancis Robinson:||17,0 JR|
|Reben:||Pinot Noir, Durchschnittsalter 39 Jahre, 10.000-12.500 Reben pro Hektar|
|Im Weinberg:||Lehm-Kalk-Böden, steininger Boden im oberen Bereich des Weinberges, in der Mitte Lehm und Mergel|
|% vol Alk:||13,5|
|Notizen des Weinguts:||VineyardSite: at the southern end of the Beaune appellation, next to Pommard. The Drouhin vineyard is at mid-slope, on a mildincline with an east/south-east exposure. It is the largest parcel of the Clos des Mouches (14 hectares - 35 acres), one halfplanted with chardonnay, the other half with pinot noir. History & tradition: the name "mouches" means flies. There were once bee-hives in this sun-drenched "clos" (vineyardenclosure); the bees in the local dialect were called "mouches à miel" (honey flies), hence the name Clos des Mouches. Itis one of the first vineyards acquired by Maurice Drouhin (the founder's son) in the 1920's. With great determination, hebought 41 different parcels from 8 proprietors. It is planted equally in red and white grapes and both wines have achievedmythical status for the House of Joseph Drouhin.Soil: clay and limestone. Rocky soil in the upper part of the vineyard. At the center, the soil is limestone and marl. Thislight composition is responsible for the great finesse of the wine. Domaine area: 6.75 ha. (16.875 acres).Average age of the vines: 39 years. ViticultureBiological cultivation since 1990; biodynamic cultivation a few years later.Vine stocks: "sélection massale" (propagation of new vine stocks from a number of selected vines) done at the Drouhinnursery; also clones of recognized quality.Soil maintenance: compost of manure and white wood, sometimes guano (seabird manure used as fertilizer). Soil isploughed either by tractor or by horse to manage spreading of weedsTreatment: only authorized products for biological cultivation are used: infusions and macerations of plant materials,sulfur and copper, powdered rock. Natural predators are not eliminated.Plantation density: from 10,000 to 12,500 stocks/ha in order to extract all possible nuances from the terroir and limit theproduction of each vine stock.Pruning: Guyot.Yield: we aim to keep our yields low, more in line with the previous regulation, around 20% less than allowed by thecurrent law. VinificationHarvesting: by hand, in small open crates in order to preserve the integrity of the fruit.Sorting of the grapes: in the vineyard and at the cuverie (winery) if necessary.Maceration: maceration and vinification take 2 to 3 weeksindigenous yeastsmaceration and fermentation temperatures under totalcontrolJoseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine butshould never be detrimental to its finesse and typical character."Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumpingover (remontage) per day till the end of the fermentation.Pressing: separation of free run juice from pressed juice.AgeingType: in barrels (20% in new oak).Length: 14 to 18 months.Origin of the wood: French oak forests (Tronçay in particular).Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of thecontributing elements to the elegance of the wine.Follow-up: barrel by barrel.Fining ("collage", to clarify the wine): light, after careful tasting. Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The dataobtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority isgiven to the true expression of terroir and character of the vintage.Tasting note by Véronique Boss-Drouhin"An exceptional wine. Beautiful, deep-red ruby colour, with the bright sheen of great Burgundies. Intense and fresh nosefor the young wines. Primary notes of red fruit dominate, such as Morello cherry ("griotte", or wild cherry), raspberry,blackberry. There are hints of complexity with smoky flavours evolving towards liquorice. When the wine is maturing,aromas of pepper, tobacco, humus and undergrowth appear. When drinking the wine, the first impression is alwaysclear-cut and the texture fleshy. The body is firm without being rough, well meshed without being heavy. There is greatfreshness in the younger wines. With age, the wine gets rounder. It takes on "gras" (velvety texture) and a more precisearchitecture, supported by silky tannins. It is lively and refined at the same time. There remains a final and most pleasingsensation of harmony, fullness and delicate tannins, as the wine lingers on the palate".VintageThe 2016 crop was low in quantity but its quality provides a nice surprise.The mature grapes gave deep ruby-coloured wines displaying notes of black fruit mingled with hints of violet and spices.The palate is round and generous.The wines are typical of their terroir.ServingTemperature: 16°C (61-62°F).Cellaring: 5 to 40 years.|
|Potenziell allergene Substanzen:||Enthält Sulfite. Kann Spuren von Eiweiß, Gelatine und Milch enthalten.|
|Warnungen:||Der Konsum von alkoholhaltigen Getränken während der Schwangerschaft kann selbst in geringen Mengen schwere Konsequenzen für die Gesundheit des Kindes nach sich ziehen.|
|Hersteller:||Maison Joseph Drouhin, 7 rue d'Enfer, F-21200 Beaune|