Clos Saint-Denis Grand Cru 2023

Maison Joseph Drouhin, founded in Beaune in 1880, is one of Burgundy's great family-owned wine houses. For four generations, the Drouhin family has crafted wines with the ambition of expressing Burgundy's remarkable terroirs with precision, elegance and authenticity. With a portfolio spanning more than 90 appellations, Joseph Drouhin offers an exceptional journey through Burgundy, from regional appellations to the most prestigious Premier and Grand Crus.

The Maison has been awarded the Grappe d'Or by Gault&Millau, recognising the excellence of its wines and its place among Burgundy's leading producers.

The Clos Saint-Denis Grand Cru is the smallest Grand Cru vineyard of Morey-Saint-Denis (excluding the Bonnes-Mares section) and one of the Côte de Nuits' most refined expressions of Pinot Noir. Located north of the village, just a short distance from the Chambertin vineyards, it enjoys a perfect east-facing exposure. Tradition holds that the monks of the ancient Collegiate Church of Saint-Denis de Vergy planted the vineyard at the beginning of the 13th century, giving the climat its name. Its brown limestone soils over Middle Jurassic bedrock, scattered with small chert stones, produce a wine of remarkable finesse, combining depth, freshness and perfect harmony.

Appearance: Deep, luminous ruby red colour, clear and intense — characteristic of top‑tier Côte de Nuits Pinot Noirs.

Nose: A highly complex and refined bouquet, combining ripe red fruit aromas (blackcurrant, black cherry), elegant floral hints (violet, peony), and subtle notes of gentle spices, noble humus and a touch of truffle.

Palate: Silky yet powerful entry, with an elegant structure supported by fine but present tannins and refreshing acidity. Flavours unfold across dark fruit, oriental spices and subtle cocoa, leading to a long, profound and refined finish defined by minerality.

Food & Wine Pairing: Perfect with refined dishes such as game in rich sauce, herb‑crusted rack of lamb, truffle‑accented poultry, slow‑braised beef cheeks, or aged cheeses like Époisses or Langres.