The grapes were fermented and macerated in open vats for a period of 10 to 16 days, depending on the taste and texture of the juice and wine. The grapes were generally de-stemmed. Fermentation was conducted in the classical way, forcing the cap down and pumping over the juice. No yeasts were added. After pressing, the wine was aged in wood sent from Joseph Drouhin's own Burgundy inventory. The percentage of new oak varied depending on the texture of each individual lot of wine, never exceeding 35%.
The weather conditions were very good. The harvest began on September 22nd and was completed on September 30. The grapes were healthy with ripe stems, skins and pips. Skins were thick and rich in color.
Deep red purple hue. Typical Pinot Noir nose, red berries, hint of roasted coffee and very light vanilla. On the palate, the wine is very impressive, rich and round without being heavy; good structure and tannin, well balanced alcohol and acidity. Long, elegant and already has a complex finish (Cote de Nuits style!) promising a long future.