Volnay AOC - Joseph Drouhin

Volnay AOC - Joseph DrouhinThe elegant Volnay from the house of Joseph Drouhin flows into the glass with a bright light red. If you swirl the wine glass, you can perceive a first-class balance in this red wine, because it does not stand out on the walls of the glass neither watery nor syrupy or liqueur-like. To the nose, this Joseph Drouhin red wine shows all sorts of black currants. As if that were not already impressive, the aging in small wooden barrels adds other aromas such as vanilla and black cherry. On the palate, Joseph Drouhin's Volnay opens delightfully dry, grippy and aromatic. There is dry and really dry. This red wine belongs to the second group, as it was bottled with just 2.1 grams of residual sugar. On the tongue, this well-balanced red wine is characterized by an incredibly velvety texture. The fruit acidity of the Volnay is pleasantly mild and makes this wine wonderfully smooth. The finish of this very maturing red wine from the Burgundy wine region, more precisely from Côte de Beaune and Haute Côtes de Beaune, finally impresses with considerable reverberation. The finish is also accompanied by mineral facets of the soils dominated by clay and marl. Vinification of the Volnay of Joseph Drouhin The balanced Volnay from France is a single-varietal wine, pressed from the Pinot Noir grape variety. In Burgundy, the vines that produce the grapes for this wine grow on soils of clay and marl. Volnay is an Old World wine in the best sense of the word, as this French wine exudes an extraordinary European charm that clearly underlines the success of Old World wines. After the grape harvest, the grapes arrive at the press house by the fastest route. Here they are selected and carefully broken up. Fermentation follows in small wood at controlled temperatures. Fermentation is followed by 16 months of aging in oak barriques. Food recommendation for the Joseph Drouhin Volnay This French red wine is best enjoyed tempered at 15 - 18°C. It is perfect as an accompanying wine to potato pan with salmon, boeuf bourguignon or chickpea curry.