Beaune Clos des Mouches Blanc Joseph Drouhin Half 2010
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Beaune Clos des Mouches Blanc Joseph Drouhin Half 2010
HED97160
37.5 cl
13.5%
£115.00
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Domaine Joseph Drouhin Beaune Clos des Mouches Blanc 2010 is a full-bodied Burgundy white wine from the Premier Cru climat of Clos des Mouches in the Côte de Beaune. Founded in 1880, Maison Joseph Drouhin owns vineyards in Chablis, Côte de Nuits, Côte de Beaune and Côte Chalonnaise, as well as in the Willamette Valley in Oregon. The 2010 Clos des Mouches Blanc opens to a floral nose, followed by notes of roasted almonds and hazelnuts. Very lively on the palate, it has a rich texture, defined structure and hints of minerality. It is round and never too weighty. The finish is full but harmonious.
90 Jancis Robinson
The 2010 Beaune Clos des Mouches Blanc has a seductive bouquet with copious almond, coconut and vanilla scents. The palate has a slightly smudged entry: quite spicy toward the back of the mouth while displaying impressive depth on the finish. This is very fine, although side by side, I err toward the 2011. Drink 2014-2025.
It is always a pleasure to meet Veronique Drouhin, although this was actually the first time that I had visited their winery on the southern fringe of Beaune. “All the estate has been under biodynamic practices since the mid-1990s (including Chablis) and organic since 1988,” she said to me as we commenced the tasting. “We have been ECOCERT certified since 2009.” I asked her what tangible difference biodynamics have made. “The estate wines have a lot of depth and energy but what is really better is the pH,” she said. She also cited the arrival of head winemaker Jerome Faure-Brac in 2005 as another reason for the improvement in quality. Now their approach is for no compromise on the fruit and to exact precise viticulture for each vineyard. Veronique told me that their entry level Laforet aims to encapsulate the whole picture of Bourgogne. “We know the wine is consumed young so it is not heavily extracted,” she told me. “We look for a lovely fruity, round, elegant Bourgogne. You know, it is easier to make an Amoureuses than a Burgundy Rouge because of the quantity. It is aged in older barrels and it is bottled sooner than in the past.”
Importer: Dreyfus Ashby & Co., New York, NY; tel. (212) 818-0770Neal Martin29th August 2013
It is always a pleasure to meet Veronique Drouhin, although this was actually the first time that I had visited their winery on the southern fringe of Beaune. “All the estate has been under biodynamic practices since the mid-1990s (including Chablis) and organic since 1988,” she said to me as we commenced the tasting. “We have been ECOCERT certified since 2009.” I asked her what tangible difference biodynamics have made. “The estate wines have a lot of depth and energy but what is really better is the pH,” she said. She also cited the arrival of head winemaker Jerome Faure-Brac in 2005 as another reason for the improvement in quality. Now their approach is for no compromise on the fruit and to exact precise viticulture for each vineyard. Veronique told me that their entry level Laforet aims to encapsulate the whole picture of Bourgogne. “We know the wine is consumed young so it is not heavily extracted,” she told me. “We look for a lovely fruity, round, elegant Bourgogne. You know, it is easier to make an Amoureuses than a Burgundy Rouge because of the quantity. It is aged in older barrels and it is bottled sooner than in the past.”
Importer: Dreyfus Ashby & Co., New York, NY; tel. (212) 818-0770Neal Martin29th August 2013
89 Vinous
Full yellow with a gold tinge. Sexy aromas of stone fruits, quince, white truffle and porcini are a bit more evolved than they should be. Quite ripe and silky but ultimately a bit lacking in clarity and lift, not to mention minerality, with quince, apricot and truffle flavors dominating. Not especially complex but not simple either. This wine was very impressive in the early going--even a bit reduced--but is evolving quickly, or at least this bottle is. Probably best to enjoy now or over the next five years. Véronique Drouhin suggests pairing it with poulet à la crème et champignons. (43 h/h; 3.26 pH; 4.4 g/l acidity; some of this fruit featured a bit of botrytis, which may have also concentrated its acidity)Stephen Tanzer1st February 2019
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