CHÂTEAU DE RULLY
RULLY PREMIER CRU
MOLESME 2016
Grape variety
Tasting notes
Nose: elegant notes of black cherry and licorice.
Palate: black cherry aromas again but also tobacco notes and a peppery mouth. A wine full of richness and structure
Wine and food pairing
Serving temperature
Ageing potential
Origin
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.
Vinification and maturing
Grapes were harvested by hand. Maceration lasts about 16 days in average, without pre-fermentation.
Traditional vinification was carried out in temperature-controlled concrete vats with daily pumping-over and stirring occasionally. Those methods allows to obtain balanced wines because the tannins are not too much extracted.
Then, the wine was placed for an 8 months ageing in oak barrels (with 25% new oak).
Light Kieselguhr filtration before bottling.
Vintage : 2016
As the saying goes, nothing is a foregone conclusion, and the climate in Burgundy for this vintage comes as a proof of its accuracy.
A rather mild winter made us think we would have an early vintage. But even if we knew we would go through the now traditional climatic hazards, we were far from the truth! Actually, the whims of the weather were so important that we worried a lot. Indeed, spring played havoc with our nerves with a rollercoaster of frost, rainfalls and cold, bringing its share of diseases in the vineyards. We had to fight hard against the threat of mildew, botrytis and even oïdium in the end.
Luckily for us, summer was quite sunny and made up for the hard times. Another evidence that patience and perseverance are the keys which solve everything, and that a bad start is in no case an indication of the final result. Finally, this vintage was exhausting with a late harvest but the low yields and a sunny summer helped getting beautiful ripe grapes with a great aromatic potential.
Harvest started with the sun on September, 22nd and lasted until October, 7th. Grapes were ripe and healthy, in variable amounts depending on the plots, as some of them suffered from the frosting that occurred in spring.
Vinifying the red grapes was finally a real pleasure, as quality was good. The wines already bear beautiful colors and good tannins that promise a full-bodied seductive result.