They have some cement vats for the fermentation, macerating for about ten days. About one-third new wood is used for the reds, which are usually nicely concentrated Pinots. It is the top estate in the world of red Burgundy. It is a target for wine writers who can easily bemoan about the high prices these wines fetch. All new oak.
DRC reds are the standard by which all others are measured.
We are amused by the reviews this estate gets from The Wine Spectator. A few years ago the Spectator bashed an entire vintage of DRC wines. I recall a blind-tasting we conducted of 1992s, I believe, and the DRC wine won the tasting. Participants in that tasting felt most of the wines were worthy of praise. I had sent off a note to another winery, saying we enjoyed their wine in this particular tasting and they forwarded my note, bemoaning the lack of taste on the part of some journalists.