" We don't sell the wine without touching the vine "
Joseph Drouhin Gevrey-Chambertin Rouge 1973
Our Price: $60.00 $40.00
$40.00
| Country: | France |
| Region: | Burgundy |
| Winery: | Drouhin |
| Grape Type: | Pinot Noir |
| Organic: | Yes |
| Vintage: | 1973 |
| Bottle Size: | 750 ml |
Product Description
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Winery: Drouhin
Roserock continues the Family’s commitment to Oregon in the newest chapter of the Drouhin story. The Roserock vineyard, purchased in 2013, is an exceptional terroir, marked by volcanic soils, cooler temperatures, and an ideal elevation range. Roserock reflects the singular Drouhin approach, celebrating patience and nuance, elegance and complexity, and above all, finesse.
Poised atop the Dundee Hills, with gentle slopes that capture the breezes and sunshine, our 235-acre estate overlooking the Willamette Valley produces some of the finest Pinot Noir and Chardonnay fruit in the world.
Robert Drouhin’s vision of an Oregon estate winery that could rival the great vineyards of Burgundy has been realized at DDO. From what began as test plantings of cloned Pinot Noir rootstock, Domaine Drouhin now encompasses 124 acres of hillside vineyards. Interspersed with the Pinot Noir vines are 11 acres of Chardonnay, planted at various elevations and, like in Burgundy, planted right alongside rows of Pinot Noir.
Everything planted at DDO is unique to the estate. We also have two large blocks of rootstock planted on the estate, so we can graft the cuttings onto rootstock that we have grown ourselves. We grow and plant rootstocks that we’ve learned are well suited to the specifics of our vineyard sites in terms of site elevation, soil depth, and moisture-holding capacity. In this way we can maintain the highest level of quality control over our plant material.
Our densely planted vines are farmed sustainably, L.I.V.E. certified, and tended to by hand when leaves and fruit are thinned; harvesting is also
done entirely by hand.
Once the grapes have reached full maturity with a perfect balance between brix and acid, and fruit and tannin, they are hand-picked into small 25 pound totes, insuring the arrival of pristine, uncrushed fruit at our four-level gravity-flow winery. Everything we do in the winery is intended to preserve the unique qualities that nature provided for us in the vineyards.
All of our wines are crafted by hand in our four-level gravity flow winery built atop the Drouhin family’s 235 acre estate in the Dundee Hills of Oregon.
Our goal is to craft wines naturally with gentle treatment and minimal manipulation. It is our hope that our Pinot Noir and Chardonnay will be appreciated for their classic finesse, elegance and for the true reflection of their origin; their terroir.
Active fermentations last 7-12 days, during which time the age-old Burgundian techniques of pigeage (punch-down) and remontage (pump-over) are used as means of gentle extraction. Fermentations are long and careful and once complete, the free-run juice is moved via gravity to the third level of our winery, the barrel cellar. Our Pinot Noir is aged in both new (20%) and neutral French Oak barrels. Barrels are custom made for us in Burgundy, using oak from France’s best forests, which we feel allows the character of the wine and vintage to show through. Once the secondary, malolactic, fermentation is complete, the wines are racked off their lees via gravity and back into barrel. After 12-14 months in oak, Véronique selects barrels for each of our three cuvée’s and the wines are then blended and allowed to rest for several months before moving to the final level of the winery, our bottle room. At this final stage, the wines again are moved via gravity into bottle and then allowed to mature 6 to 18 months before release.
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Supply: this wine comes from grapes harvested on some parcels of the Drouhin Family Properties as well as from grapes and musts purchased from supply partners according to rigorous specifications.
Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.
Vinification: slow pressing in a pneumatic press. The juice of the last press is separated from the free run-juice. The juice is transferred into wine barrel after a little settling.
Ageing: the alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 30%.
The ageing lasts between 18 to 21 months.
Origin of the wood: oak grown in French high forest.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is 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.
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