2012 Domaine Joseph Drouhin Griotte-Chambertin Grand Cru
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| Type of Wine | Red |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2012 |
| Grape | |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2025 - 2055 |
In stock
6 items available
Description
The 2012 Griotte-Chambertin Grand Cru from Domaine Joseph Drouhin is an exceptional Pinot Noir from Burgundy, specifically from the commune of Gevrey-Chambertin. The Griotte-Chambertin vineyard, with an area of less than 3 hectares, is centrally located among other Grand Cru vineyards and is known for its unique terroir. The name "Griotte" possibly refers to the Morello cherry, an aroma often found in this wine. However, etymologically it is derived from "Criots", which is related to "craie" (lime), indicating the chalky soil of the vineyard.
The Griotte-Chambertin has complex and subtle aromas of cherry liqueur, candied cherry, fine leather and nutmeg. With age, notes of truffle and game develop. The tannins are present but never aggressive, resulting in a long and persistent finish. The 2012 Griotte-Chambertin has a cellaring potential of 15 to 25 years, with a maximum ageing of up to 40 years.
FACT: In the 'Attachments' tab you will find the official fact sheet of this beautiful wine. We will automatically send it to you when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
Specifications
| Type of Wine | Red |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Gevrey-Chambertin |
| Winery | Joseph Drouhin |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2012 |
| Drinking as of | 2025 |
| Drinking till | 2055 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 94 |
| James Suckling rating | 98 |
| Vinous rating | 95 |
Professional Reviews
Parker
The Wine Advocate
RP (92-94)
Reviewed by:
Neal Martin
Release Price:
NA
Drink Date:
N/A
The 2012 Griotte-Chambertin Grand Cru was picked on September 24 and includes 15% whole cluster fruit. Bright in color, it has a lively bouquet (despite a touch of reduction on this sample), laden with bright red cherries, blueberry and wild strawberry, plus a hint of sea spray emerging with time. The palate is medium-bodied with fine tannins, offering a smooth silky texture that is deceptive, since the finish suggests much better backbone and density than the Clos-de-Beze. Excellent.
The matriarch of Maison Joseph Drouhin, Veronique Drouhin, escorted a group of writers and scribes through her 2012s in London, except for the Grands Echezeaux that happened to not be showing well. Hers were the only 2012s tasted outside Burgundy for this report, in respect of the miniscule quantities. Less for us critics: more for punters, even if it is a drop. The omnipresent story of depleted crops was the same here. In fact, 2012 is their smallest vintage for 50 years. “Everything that you think could happen, did happen,” rued Veronique in her fluent English. “We had frost, hail, storms and even sunburn.” There was some redemption though, a vital one too. “The only thing we did not get was botrytis and so the fruit was healthy. There had been a poor fruit set and a lot of coulure and millerandage. This meant the berries were small and not clustered close together, allowing good air flow between the berries and therefore inhibiting grey rot.” However, the unpredictable growing season proved challenging in the vineyard. “We are 100% organic, so we had to go over and over in the vines. We had to use natural responses to natural problems.” The 2012 vintage also demanded prudent approaches in the winery that could enhance the wines. “One of the most surprising things we found was that it took five to seven days for the fermentation to start. During this period you could extract some interesting things (color, polyphenols etc). Also, we found that the fruit had a long post-fermentation period of up to two weeks, which also benefited the complexity of the fruit. We also had a different approach to the vin de press. When we pressed the white grapes, we separated the end pressings. Using whole clusters means that the stems tend to increase the pH and the acidity goes much lower, which can dilute the cuvee. We had to separate the vin de presse and work each one differently. But in 2012 we did not include much of the vin de presse.” The vinification of such a small quantities springs its own set of problems; after all, you cannot fill all your barrels with marbles to keep them topped up. Fortunately, there was plenty of time to prepare because the February frost had burnt the buds. Poor flowering and fruit set early in the growing season meant that there was plenty of time to place orders for appropriately-sized barrels. “We used 500-liter barrels, which were very useful and similarly sized stainless tell vessels for the wines,” Veronique explained. “We hired a person who specializes in bottling small quantities. Jerome likes them (500-liter barrels) very much. They do not extract much, but they can make very elegant wines.” Perhaps one silver lining is that it has given producers such as Drouhin experience of using alternatively sized vessels that may be used in the future when vintages are more bountiful. At the end of the day, Drouhin have overseen another impressive set of Burgundy wines. While they do not possess the structure of the 2010s, the acidity levels are not dissimilar, although they seem to have more sweetness on the finishes. I concur with Veronique that two appellations that prospered in this vintage are Chassagne in the Cotes de Beaune and Chambolle in the Cotes de Nuits. In particular, the latter is very strong chez Drouhin in 2012, right down to the village cru. She also opined that Rully exceeded expectations, perhaps because the vines were so affected by hail in 2011 and strove to compensate in the following year. Here both the white and red come highly recommended and will probably represent good value. Prices are expected to rise, possibly 10-15% for the village and premier crus, 20% for the grand crus, although nothing had been set at time of writing.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
James Suckling
Joseph Drouhin Chambertin Grand Cru Clos de Bèze 2019
Monday, August 16, 2021
Country : France
Region : Burgundy
Vintage : 2019
Score : 95
A very rich and concentrated wine that borders on opulence, but has a ton of fine tannins and enough acidity to keep it fresh. Some chocolate and coffee from new oak, but the very ripe red fruit is also very present. Very bold finish with plenty of tannin, but nothing dominant. Drink or hold.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(93-95)
Drinking Window
2018 - 2032
From: 2012 Red Burgundy: Against All Odds (Jan 2014)
A sensual, beautifully lifted and aromatically expressive Burgundy, the 2012 Griotte-Chambertin wraps around the palate with pure finesse. Sweet rose petals, hard candy, mint and wild flowers flesh out in the glass, supported by fine, silky tannins and a gorgeous sense of balance. This is classic Griotte in its pure sensuality and grace.
- By Antonio Galloni on January 2014
Brother and sister Frédéric and Veronique Drouhin were quite sanguine about the 2012 harvest when I stopped by last fall. The vintage was tough for many growers, but Drouhin was hit especially hard. Yields at Clos des Mouches, one of the family's flagship vineyards, came in an achingly low 6-8 hectoliters per hectare. Frédéric Drouhin describes the 2012s as similar in style of the 2010s, but with lower acidities. The little fruit that did come in was healthy and ripe. Malos finished quickly, leading Drouhin to bottle earlier than most. The Grands-Echézeaux, Clos de Bèze, Musigny, Charmes and Bonnes-Mares were all in bottle at the time of this tasting, in November 2013. I hope to be able to taste those wines at some point in the future.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
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Wijnhuis
Joseph Drouhin was a bold and enterprising young man who hailed from the Chablis region. In 1880, at the age of 22, he settled in Beaune and founded his own wine company there. His goal was to offer high quality wines that would bear his name. His son Maurice succeeded him and set up a vineyard estate in front of the house, buying land in some excellent appellations such as Clos des Mouches and Clos de Vougeot. Robert Drouhin, who succeeded Maurice in 1957, gave the domain its current dimension and acquired many vineyards, especially in Chablis, where he was able to recognize its true potential. He was one of the first in Burgundy to introduce "culture raisonnée" (abolition of pesticides and other chemicals) and set up an oenology laboratory led by Laurence Jobard, the very first female oenologist in Burgundy. Philippe, Véronique, Laurent and Frédéric are the four children of Robert and Françoise Drouhin. They uphold the values of the house and its constant search for quality, for the enjoyment of all who have a deep appreciation for the natural elegance of Burgundy.
With nearly 90 different appellations, Joseph Drouhin offers a fascinating range of Burgundian terroirs in all their authenticity and subtle variations. Joseph Drouhin has adopted the organic and biodynamic approach. Only natural products are used in the vineyards and all procedures show the utmost respect for the soil, the vine and the environment. Joseph Drouhin's style is an alliance between character, balance and harmony. Wines intended to be drunk young are fresh and subtle; wines that are meant to be preserved take on a luscious complexity with age.
The 2012 Griotte-Chambertin Grand Cru from Domaine Joseph Drouhin is an exceptional Pinot Noir from Burgundy, specifically from the commune of Gevrey-Chambertin. The Griotte-Chambertin vineyard, with an area of less than 3 hectares, is centrally located among other Grand Cru vineyards and is known for its unique terroir. The name "Griotte" possibly refers to the Morello cherry, an aroma often found in this wine. However, etymologically it is derived from "Criots", which is related to "craie" (lime), indicating the chalky soil of the vineyard.
The Griotte-Chambertin has complex and subtle aromas of cherry liqueur, candied cherry, fine leather and nutmeg. With age, notes of truffle and game develop. The tannins are present but never aggressive, resulting in a long and persistent finish. The 2012 Griotte-Chambertin has a cellaring potential of 15 to 25 years, with a maximum ageing of up to 40 years.
FACT: In the 'Attachments' tab you will find the official fact sheet of this beautiful wine. We will automatically send it to you when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
| Type of Wine | Red |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Gevrey-Chambertin |
| Winery | Joseph Drouhin |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2012 |
| Drinking as of | 2025 |
| Drinking till | 2055 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 94 |
| James Suckling rating | 98 |
| Vinous rating | 95 |
Parker
The Wine Advocate
RP (92-94)
Reviewed by:
Neal Martin
Release Price:
NA
Drink Date:
N/A
The 2012 Griotte-Chambertin Grand Cru was picked on September 24 and includes 15% whole cluster fruit. Bright in color, it has a lively bouquet (despite a touch of reduction on this sample), laden with bright red cherries, blueberry and wild strawberry, plus a hint of sea spray emerging with time. The palate is medium-bodied with fine tannins, offering a smooth silky texture that is deceptive, since the finish suggests much better backbone and density than the Clos-de-Beze. Excellent.
The matriarch of Maison Joseph Drouhin, Veronique Drouhin, escorted a group of writers and scribes through her 2012s in London, except for the Grands Echezeaux that happened to not be showing well. Hers were the only 2012s tasted outside Burgundy for this report, in respect of the miniscule quantities. Less for us critics: more for punters, even if it is a drop. The omnipresent story of depleted crops was the same here. In fact, 2012 is their smallest vintage for 50 years. “Everything that you think could happen, did happen,” rued Veronique in her fluent English. “We had frost, hail, storms and even sunburn.” There was some redemption though, a vital one too. “The only thing we did not get was botrytis and so the fruit was healthy. There had been a poor fruit set and a lot of coulure and millerandage. This meant the berries were small and not clustered close together, allowing good air flow between the berries and therefore inhibiting grey rot.” However, the unpredictable growing season proved challenging in the vineyard. “We are 100% organic, so we had to go over and over in the vines. We had to use natural responses to natural problems.” The 2012 vintage also demanded prudent approaches in the winery that could enhance the wines. “One of the most surprising things we found was that it took five to seven days for the fermentation to start. During this period you could extract some interesting things (color, polyphenols etc). Also, we found that the fruit had a long post-fermentation period of up to two weeks, which also benefited the complexity of the fruit. We also had a different approach to the vin de press. When we pressed the white grapes, we separated the end pressings. Using whole clusters means that the stems tend to increase the pH and the acidity goes much lower, which can dilute the cuvee. We had to separate the vin de presse and work each one differently. But in 2012 we did not include much of the vin de presse.” The vinification of such a small quantities springs its own set of problems; after all, you cannot fill all your barrels with marbles to keep them topped up. Fortunately, there was plenty of time to prepare because the February frost had burnt the buds. Poor flowering and fruit set early in the growing season meant that there was plenty of time to place orders for appropriately-sized barrels. “We used 500-liter barrels, which were very useful and similarly sized stainless tell vessels for the wines,” Veronique explained. “We hired a person who specializes in bottling small quantities. Jerome likes them (500-liter barrels) very much. They do not extract much, but they can make very elegant wines.” Perhaps one silver lining is that it has given producers such as Drouhin experience of using alternatively sized vessels that may be used in the future when vintages are more bountiful. At the end of the day, Drouhin have overseen another impressive set of Burgundy wines. While they do not possess the structure of the 2010s, the acidity levels are not dissimilar, although they seem to have more sweetness on the finishes. I concur with Veronique that two appellations that prospered in this vintage are Chassagne in the Cotes de Beaune and Chambolle in the Cotes de Nuits. In particular, the latter is very strong chez Drouhin in 2012, right down to the village cru. She also opined that Rully exceeded expectations, perhaps because the vines were so affected by hail in 2011 and strove to compensate in the following year. Here both the white and red come highly recommended and will probably represent good value. Prices are expected to rise, possibly 10-15% for the village and premier crus, 20% for the grand crus, although nothing had been set at time of writing.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
James Suckling
Joseph Drouhin Chambertin Grand Cru Clos de Bèze 2019
Monday, August 16, 2021
Country : France
Region : Burgundy
Vintage : 2019
Score : 95
A very rich and concentrated wine that borders on opulence, but has a ton of fine tannins and enough acidity to keep it fresh. Some chocolate and coffee from new oak, but the very ripe red fruit is also very present. Very bold finish with plenty of tannin, but nothing dominant. Drink or hold.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(93-95)
Drinking Window
2018 - 2032
From: 2012 Red Burgundy: Against All Odds (Jan 2014)
A sensual, beautifully lifted and aromatically expressive Burgundy, the 2012 Griotte-Chambertin wraps around the palate with pure finesse. Sweet rose petals, hard candy, mint and wild flowers flesh out in the glass, supported by fine, silky tannins and a gorgeous sense of balance. This is classic Griotte in its pure sensuality and grace.
- By Antonio Galloni on January 2014
Brother and sister Frédéric and Veronique Drouhin were quite sanguine about the 2012 harvest when I stopped by last fall. The vintage was tough for many growers, but Drouhin was hit especially hard. Yields at Clos des Mouches, one of the family's flagship vineyards, came in an achingly low 6-8 hectoliters per hectare. Frédéric Drouhin describes the 2012s as similar in style of the 2010s, but with lower acidities. The little fruit that did come in was healthy and ripe. Malos finished quickly, leading Drouhin to bottle earlier than most. The Grands-Echézeaux, Clos de Bèze, Musigny, Charmes and Bonnes-Mares were all in bottle at the time of this tasting, in November 2013. I hope to be able to taste those wines at some point in the future.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Joseph Drouhin was a bold and enterprising young man who hailed from the Chablis region. In 1880, at the age of 22, he settled in Beaune and founded his own wine company there. His goal was to offer high quality wines that would bear his name. His son Maurice succeeded him and set up a vineyard estate in front of the house, buying land in some excellent appellations such as Clos des Mouches and Clos de Vougeot. Robert Drouhin, who succeeded Maurice in 1957, gave the domain its current dimension and acquired many vineyards, especially in Chablis, where he was able to recognize its true potential. He was one of the first in Burgundy to introduce "culture raisonnée" (abolition of pesticides and other chemicals) and set up an oenology laboratory led by Laurence Jobard, the very first female oenologist in Burgundy. Philippe, Véronique, Laurent and Frédéric are the four children of Robert and Françoise Drouhin. They uphold the values of the house and its constant search for quality, for the enjoyment of all who have a deep appreciation for the natural elegance of Burgundy.
With nearly 90 different appellations, Joseph Drouhin offers a fascinating range of Burgundian terroirs in all their authenticity and subtle variations. Joseph Drouhin has adopted the organic and biodynamic approach. Only natural products are used in the vineyards and all procedures show the utmost respect for the soil, the vine and the environment. Joseph Drouhin's style is an alliance between character, balance and harmony. Wines intended to be drunk young are fresh and subtle; wines that are meant to be preserved take on a luscious complexity with age.