- RegionCôte de Beaune
- Grape varietyChardonnay
- Average vine age 30 years
- SoilLimestone base, silica topsoil
- Average yield45 hl/ha
- HarvestHand picked
- Cellaring Potential3-5 years
- Serving temperature 11-13°
- 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 then whites on the fine soils on the Mélian hill. The Auxey-Duresses whites are generally speaking 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
- Tasting NotePale yellow in colour, the 2010 Auxey-Duresses has a fresh bouquet of white fruits and almonds accompanied by a light oakiness. On the finish it is clean and mineral. Tasted December 2011.
- Food PairingShellfish - charcuterie
- 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.