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 NoteOur white Auxey-Duresses is a light green-gold colour with an aroma of hazelnuts and lime blossom. There is a creamy smoothness on the palate which has earned it the epithet of being the younger brother of Meursault, its nearest neighbour. This wine can be consumed soon after bottling but it does age well for a number of years.
- 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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