Joseph Drouhin, Maison
Summary
Joseph Drouhin is a fourth-generation family négociant-domaine in Beaune managing 73 hectares across 90 Burgundian appellations, including Grand Cru parcels in Musigny, Clos de Vougeot, and Corton-Charlemagne. Their traditional Burgundian winemaking combines organic viticulture with selective whole-cluster fermentation for reds and measured oak aging in historic 13th-century cellars beneath Beaune.
Heritage & Leadership
Joseph Drouhin established his wine merchant business in Beaune in 1880, beginning with a small cellar in the heart of historic Beaune. His son Maurice took the helm in 1918, expanding vineyard holdings significantly through the acquisition of prime parcels in both the Côte de Nuits and Côte de Beaune. Robert Drouhin, Maurice's son, led the domaine from 1957 to 2003, during which time he acquired additional vineyards and established the domaine's presence in Oregon. Today, the fourth generation manages operations, with Frédéric Drouhin as CEO, Philippe handling vineyard management, Laurent directing the U.S. market, and Véronique Drouhin-Boss serving as head winemaker for both Burgundy and Oregon operations.
Vineyards & Wines
Maison Joseph Drouhin's vineyard holdings span 73 hectares across Burgundy, encompassing parcels in 90 different appellations. Key holdings include plots in the Grand Crus of Musigny, Clos de Vougeot, and Corton-Charlemagne. The domaine maintains significant Premier Cru holdings in Beaune, including the monopole Beaune Clos des Mouches. Vineyards in the Côte de Nuits are primarily planted to Pinot Noir, while Chardonnay dominates in the Côte de Beaune sites. The historic Beaune cellars, dating to the 13th century, extend beneath the city across 0.93 hectares, providing optimal aging conditions.
Philosophy & Practice
The domaine follows traditional Burgundian winemaking methods while incorporating modern precision. Red wines undergo careful sorting, with varying percentages of whole cluster fermentation depending on the vintage and vineyard site. White wines are pressed slowly using pneumatic presses, followed by settling and barrel fermentation. The domaine achieved organic certification from Ecocert for the majority of its vineyards, implementing these practices progressively since the 1990s. Oak aging protocols are specific to each wine, utilizing French oak barrels with new oak percentages ranging from 20% for village wines to up to 100% for select Grand Crus. The cellar team practices minimal intervention, allowing each terroir to express its characteristics through careful vineyard management and precise vinification techniques.