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CHÂTEAU DE RULLY
RULLY 2014

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RULLY

CHÂTEAU DE RULLY
RULLY 2014

 Château de Rully
click on one of the vintages below for further information
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History

Antonin Rodet runs the vineyard of this ancient fortified Château dating back to the 12th Century, symbol of the village of Rully, and property of the same family since its origins. 12 hectares, of which one third are Premiers Crus, producing about 80% white wines. 

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.

Grape variety

100% Chardonnay

Vinification and maturing

Pneumatic pressing followed by cold settling for 24 hours maximum in order to remove impurities. The alcoholic fermentation starts in vats, then barreling before ageing on the lees for 9 months. Occasional stirring (twice a month) until the malolactic fermentation. The malolactic fermentation was finished in February 2015.

Tasting notes

Colour: bright golden yellow.
Nose: aromas of citrus, peach and honey.
Palate: full and round, very fruity. Slightly toasted. Great aromatic persistence.

Wine and food pairing

This wine will be perfect paired with charcuterie platters (ham or pâtés) or sea food (scallop-shells, salmon). It can also be drunk with hot first courses, such as quiches and pies, or with dry cheeses (goat’s cheese for instance). 

Ageing potential

5 to 7 years

Serving temperature

Serve ideally between 12° and 14° C / 54° and 57°F

Vintage : 2014

Grape picking at the Château de Rully started on 12 September. 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.

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