In 1880 Joseph Drouhin founded the eponymous wine merchant, but it was his son, Maurice, who after the First World War, started to buy some of the good parcels around Beaune, including the famous Clos des Mouches. Maurice's nephew, Robert, continued his uncle's good work and expanded the domain in to certain prestigious terrroirs, such as Musigny, Griotte-Chambertin, Chambertin-Clos de Bèze, Bonnes Mares, Grands Échézeaux, etc. A pioneer in vinification methods, he was one of the first winemakers in Burgundy to move towards sustainable farming principles: limited fertilisers and treatments, yield management, etc. The Joseph Drouhin house has been managed by Robert Drouhin's four children since 2003. This famous house in Beaune is internationally renowned and consists of 72 hectares of vineyard, divided in to 26 ha of red and 46 ha of white. It spreads from north to south between Chablis (38 hectares), Côte de Nuits and Côte de Beaune (30 hectares). In 1987 the Domaine also acquired vines in Orégon.

These Pinot Noir vines grow at the top of the hillside to the north-west of Beaune, facing east-south-east. The term cras, meaning chalk, refers to soils consisting of stones and limestone. To preserve the fruit, the Pinot Noir grapes are hand-picked before being meticulously sorted. The bunches are then entirely destemmed. The grapes are macerated in small open vats and fermented for two to three weeks, during which time the cap is punched down and the wine is pumped over regularly. Fermentation is completed by using the indigenous yeasts naturally present in the grapes. Lastly, the wine is matured in oak barrels for 14 to 16 months before bottling.
The wine's ruby-red colour reveals a nose marked by fruit aromas such as blackcurrant and blackberry, combined with hints of vanilla. On the palate, a fine balance is achieved thanks to the fine tannins and woody notes. This Premier Cru will reveal aromas of leather, truffle and spices after a few years' cellaring.