Auxey-Duresses
- RegionCôte de Beaune
- VillageAuxey-Duresses
- AppellationAuxey-Duresses
- Grape varietyChardonnay
The Vine
- Average vine age 30 years
- SoilLimestone base, silica topsoil.
- Average yield45 hl/ha
- Harvesthand picked
Wine tips
- Cellaring Potential
- Serving temperature 11-13°
Description
- It was in 1924 that the village of Auxey joined its name to that of their best parcel of vines "Les Duresses", therefore becoming Auxey-Duresses. This village is graced with the prestigious neighbours of Pommard and Volnay, and whilst these two communes produce uniquely reds, the commune of Auxey-Duresses produces reds on the hill of Bourdon which is an extension of Volnay, and whites on the fine soils on the Mélian hill. The Auxey-Duresses whites are generally flattering and smooth without being too heavy. However the whites only represent a quarter of the total production and therefore, are sufficiently rare to not miss a chance to try them!
Vinification & Ageing
- FermentationTraditional in oak barrels with complete malolactic fermentation
- Ageing8 to 10 months ageing in oak barrels, 10% new
- BarrelsLouis Latour cooperage, French oak, medium toasted
Wine tasting
- Tasting NoteThe Auxey-Duresses 2013 has a nice pale yellow colour. The nose has aromas of flint with smoky notes, brioche and vanilla. Ample and rich, the wine reveals vanilla and white fruits notes on the palate.
- Food PairingShellfish - charcuterie.
Press review
- Auxey-Duresses Blanc 2007 - Wine Spectator Online - 2010 - 88/100Starts out round and fleshy, with a firm structure that surfaces by the finish. There's more spice and stone than apple and lemon flavors. Drink now through 2014. 380 cases made. By Bruce Sanderson, USA.
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