- RegionCôte de Beaune
- Grape varietyChardonnay
- Average vine age 30 years
- SoilLimestone base, silica topsoil
- Average yield45 hl/ha
- Harvesthand picked
- Cellaring Potential
- 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 NoteOur 2018 Auxey-Duresses Blanc reveals a pale yellow hue with green tints. On the nose we find aromas of fresh almonds and vanilla. The palate is ample and round with flavors of almond paste and brioche on the finish.
- 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.