AUXEY-DURESSES 2013
AUXEY-DURESSES 2013
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Grape variety
Tasting notes
Colour: golden yellow with green highlights.
Nose: aromas of apple et fresh almond. Palate: a supple wine with a good aromatic persistence. The acidity is present but very discreet.
Wine and food pairing
Serving temperature
Ageing potential
History
Vinification and maturing
The whole bunches of grapes were gently pressed for 2½ hours. The temperature of the must was cooled to 12°C and was transferred directly into barrels (450L) without racking in order to keep most of its lees. Long fermentation (up to 10 months!) using indigenous yeasts. The wine was aged for 16 months without being racked or stirred to bring out all of its minerality. A proportion of 40% new French oak barrels that had been toasted at length at low temperatures to impart a very subtle, delicate touch of oak were used.
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.