Domaine Joseph Drouhin is one of the largest estates in Beaune, Burgundy. Current winemaker Jérome Faurre-Brac cultivates 80 hectares of land according to organic and biodynamic principles. The aim of the domaine is to offer wines of great quality. Jérome’s Faurre-Brac winemaking style is for perfume disclosure and for demonstrating the fascinating array of Burgundy terroirs in all their authenticity and subtle variations.

The top wines of the Domaine Joseph Drouhin are: Chambertin Clos de Bèze Grand Cru, and Montrachet Grand Cru. Chambertin Clos de Bèze Grand Cru 2015 scored 96-98, Montrachet Grand Cru 2012 scored 97, and 2011 scored 97 by the Wine Advocate.

Robert Parker comments on Chambertin Clos de Bèze Grand Cru 2015: “The 2015 Chambertin Clos de Bèze Grand Cru is a class act in the making, perhaps one of the finest barrel samples that I have tasted from Drouhin. This gem has a gorgeous and extraordinarily pure bouquet with crushed strawberry, pomegranate and overripe orange scents that are exquisite and beautifully defined. The palate is medium-bodied with super fine, almost filigree tannin that seems to caress the senses. It constitutes the most sophisticated of Drouhin's 2015s with ineffable finesse on the finish that lingers so long in the mouth. This is simply a brilliant wine”.

In 2005 Jérome Faurre-Brac, the fifth generation winemaker, took Domaine Joseph Drouhin over from Laurance Jobard.

The roots of the domaine go back to Joseph Drouhin, from the Chablis region. In 1880, at the age of 22, he founded a négociant company in Beaune with the idea of the constant quest for quality, for the pleasure of all those who have a great appreciation for the natural elegance of Burgundy.

Today, Domaine Joseph Drouhin holds a large portfolio of vineyards in Chablis, Côte de Nuits, Côte de Beaune, and Côte Chalonnaise.

The credo of domaine Joseph Drouhin is: “to bring natural answers to natural problems”. Since 2009 the domaine has been certified organic. Jérome Faurre-Brac, except organic, also farms the vineyards according to biodynamic principles.

The work in the vineyard is done with respect to soils, the horses plow the holdings, the grass is allowed to grow between the vines and natural compost is used as a fertilizer. In order to allow the grapes to enhance the true type of each soil, the team deliberately favor low yields.

The grapes are picked manually in small perforated crates to prevent fruit damage.

The wines are aged in barrels with less than 30 percent of new oak for any cuvée, except some grands crus.

Jérome Faurre-Brac buys his own wood, which is air-dried for three years before being turned into barrels by the François cooperage.