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 2016
CHÂTEAU DE RULLY
RULLY 2016
click on one of the vintages below for further information
History
Grape variety
Vinification and maturing
Then, just before the fermentation ended, the wine was casked into oak barrels to age on its lees for several months. Actually, it is still ageing at the moment and until the malolactic fermentation is over, we are stirring it on occasions (about twice a month).
Tasting notes
Color: Pale gold
Nose: Floral aromas of hawthorn and acacia, with a tinge of lemon.
Palate: Floral wine with woody notes and a touch of citrus. The finale is rich with a sensation of roundness in the mouth.
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).
Serving temperature
Vintage : 2016
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. White grapes had good natural degrees when harvested; the wines are still ageing but already show great fruitiness and elegance.
PDF file