Rully is a communal appellation made up of 23 Premiers Crus climats. White Rullys spread on a 261 ha area - including 68 ha of Premiers Crus - whereas red Rullys are produced on a 116 ha area of which 28 are Premiers Crus.
Rully was named after a rich roman, Rubilius, who built a villa and founded the village during the roman occupation. It was at first named Rubiliacum and it evolved through the years to become the current Rully.
CHÂTEAU DE RULLY
RULLY PREMIER CRU
CLOS LA BRESSANDE
MONOPOLE 2013
CHÂTEAU DE RULLY
RULLY PREMIER CRU
CLOS LA BRESSANDE
MONOPOLE 2013
History
La Bressande is a 2.6 ha monopoly.
Grape variety
Terroir
Vinification and maturing
Grapes are harvested by hand and put into 16 kg capacity boxes, to avoid bruising or crushing. Once at the winery, the grapes go in a bladder press: squeezed from the inside of the press, they receive an equal amount of pressure, ensuring the best quality of juice with a minimal exposure to oxygen. Then, the must is racked for 24 hours to be clarified before starting the fermentation process.
Vinification takes place for a part in stainless steel tanks. Once the alcoholic fermentation is achieved, the wine is casked for an 8-month ageing period in oak barrels on thin lees. Stirring is occasional (twice a month) until the malolactic fermentation. It prevents the wine from oxydation and helps developing complex aromas.
To complete the ageing process, we use a proportion of 25% new barrels to give more structure to the wine and bring rounded tannins.
We chose to harvest on the 2nd and 3rd of October, to ensure the best maturity of the grapes without too much sorting to do.
Tasting notes
Color: Pale shiny gold tinged with green
Nose: Floral nose with a hint of honey aromas mingled to a very discreet and elegant oakiness.
Palate: Rich and complex with a good mineral frame; flavors of honey and acacia stand out. Very good texture and length in the mouth.
Wine and food pairing
Ageing potential
Serving temperature
Vintage : 2013
2013 is listed as the vintage with the fourth lowest yield in the past 4 years. The climate situation was not legendary, it was rather modest. The Winter and the Spring were cold, long lasting and wet. Generally, we had hot and dry days in July and August, however the delay in the vegetative growth at Spring was not caught up.
September was not pointed out for its generosity either. The sun was discreet and it was raining regularly which didn’t help the maturation process.
This kind of late vintages usually play in the favour of the precocious Côte Chalonnaise. Choosing an accurate date of harvest, sorting in the vineyard and at the winery and adjusting the vinification to the vintage will make all the difference.