Domaine Drouhin-Laroze Clos Vougeot Grand Cru 2022 (Pre-Arrival)

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97 Points, Neil Martin – Vinous – 96 Points, Tim Atkin, MW

“The 2022 Clos de Vougeot Grand Cru has a refined bouquet that blossoms in the glass with very fine delineation and purity of fruit. The medium-bodied palate with fine tannins, well-judged acidity, and crisp fruit shows more brightness on the finish than other cuvées. This is one of Drouhin-Laroze’s best wines in 2022.” -Neil Martin, Vinous

Original price was: $295.00.Current price is: $249.00.


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95-97 Points, Neil Martin – Vinous
The 2022 Clos de Vougeot Grand Cru has a refined bouquet that blossoms in the glass with very fine delineation and purity of fruit. The medium-bodied palate with fine tannins, well-judged acidity, and crisp fruit shows more brightness on the finish than other cuvées. This is one of Drouhin-Laroze’s best wines in 2022

96 Points, Tim Atkin, MW
Massive and muscular, this nonetheless has balletic poise thanks to its gently rippling tannins and rigid backbone of cleansing acidity. The perfume is all-consuming with scents of blueberries, Marasca cherries, blood orange zest and drying flower bouquet. There is no whole cluster here, and the wine has nicely digested its generous new oak treatment.

Domaine Drouhin-Laroze is one of the ultimate crown jewels of Burgundy, especially to those in the know. It’s a sixth-generation family run estate located in Gevrey-Chambertin, founded in 1850 by Jean-Baptiste Laroze. The current name came about in 1919 when his granddaughter, Suzanne Laroze, married Alexandre Drouhin, who owned vineyards in Chambolle-Musigny. Today, the estate is run by brother and sister duo Nicolas and Caroline Drouhin who have totally transformed this small estate into one of the hottest tickets in Burgundy.

Domaine Drouhin-Laroze has evolved from the heavy-handed extraction that once defined Burgundy into something far more sophisticated. Their approach reads like a masterclass in restraint – gentle pigeage and remontage during fermentation, careful whole cluster inclusion based on vintage conditions, and oak regimens designed to amplify terroir rather than mask it.

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