Tasting Note

Producer

This small estate is run by Philippe Jouan, though overlooked still with great attention by father Henri. Father and son seem to spend their entire time in amicable contradiction, the one correcting or modifying every sentence uttered by the other. Henri is in his 70s, but , despite the bickering, is, I’m certain, a very useful consultant to his son. The estate is tiny, only 3 hectares split over 10 parcels for the 5 crus produced. Vines are between 45 – 70 years old. But there is even less than 3 hectares-worth of wine to bottle as Maison Joseph Drouhin have been long-standing customers since Henri first began making wine, fifty years ago. Both father and now son rely on empirical experience in wine making and élevage and claim that nothing has changed in these fifty years. The grapes are de-stemmed, fermented at a temperature “controlled” in the French sense of the word by Henri’s hand on the side of the tank! They like a quick malolactic fermentation and they rack off the lees straight after. Philippe continues to use his 100 year old wooden press, used by his father’s grandfather. Winemaking here is approaching its century too, dating back to when when Philippe’s great grandfather, a cooper, first bought some vines in Morey.

_{Country: France | Region: Burgundy | Alcohol: TBC | Grapes: Pinot Noir | Family Producer}