CHÂTEAU DE RULLY
RULLY PREMIER CRU
MOLESME 2014
CHÂTEAU DE RULLY
RULLY PREMIER CRU
MOLESME 2014
click on one of the vintages below for further information
Grape variety
Tasting notes
Nose: aromas of black fruits (cherry) and liquorice.
Palate: supple tannins, with black cherry flavors and notes of white pepper.
Wine and food pairing
Serving temperature
Ageing potential
History
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 are harvested by hand and totally destemmed to avoid any kind of bitterness or unwanted vegetal aromas. Maceration lasts about 3 weeks in order to get wines with a deep color, complex aromas and as a consequence a good ageing potential. Traditional vinification is carried out in temperature-controlled concrete vats – that will allow us to master the fermentation temperatures thanks to the great inertia of concrete - with punching of the cap during the pre-fermentation phase and at the beginning of fermentation, then daily pumping-over. Then, the wine is aged for 8 months in oak barrels with 25% new oak. It will give the perfect touch of toasted aromas to the wine and its ripe tannins.
Vintage : 2014
Grape picking at the Château de Rully started on 12 September, and began three days later at the Château de Mercey. The harvest stretched over three weeks, under a glorious sun with heaven-sent temperatures. The chardonnays across the whole Rully appellation have rarely attained such a high level of quality. The whites are showing remarkable delicacy, underscored with a minerality, and should develop greatly with ageing. Certain sectors for the reds were attacked by the suzukii vinegar fly, which meant winemakers losing some sleep. Drastic sorting was required to remove the bunches affected by these tiny insects. The resulting red wines are crisp and fruity, with moderate body for the Rully, while the Mercurey has subtle tannins. The wines from the Côte de Beaune have a more dense structure.