RULLY PREMIER CRU > Antonin RODET

RULLY PREMIER CRU 2021

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2021 2022 2023

Grape variety

100% Pinot Noir.

Tasting notes

Colour: Garnet-red.

Nose: The bouquet shows cherry et spices aromas carried by toasted and woody notes.

Palate: A very nice expression of the Pinot Noir finesse with cherry aromas again but also white pepper and tobacco notes.

Wine and food pairing

A great companion to noble red meats, small game such as quails or pheasant, grilled or roasted beef, but also poultry in sauce or fine creamy and fresh cheeses.

Serving temperature

Serve ideally at a temperature of 15-16° C.

Ageing potential

3 to 6 years.

Origin

The Rully appellation, located on the Côte Chalonnaise, produces wines similar to those of the Côte de Beaune. This ancient vineyard covers 370 hectares, two-thirds of which are planted with white grape varieties. It stretches across hillsides at an altitude of over 200 metres, with mainly eastern exposure and clay-limestone soils. Rully has 23 Premier Cru classified climats, with reds from the lower slopes and whites from the higher areas.

The result of a blend of several Premier Cru parcels, this cuvée brings together different facets of the Rully terroir. Parcels with very generous soil, which is not affected by drought. East/southeast exposure, with a flatter piedmont topography. Subsoil composed of an Oxfordian substrate of lithographic and oolitic limestone.

Vinification and maturing

The grapes were harvested by hand and transported in crates. Maceration lasted 14 to 18 days, allowing colour, aromas and structure to be extracted. Vinification took place without cold pre-fermentation, in temperature-controlled concrete vats, with daily pumping over and some punching down. The wine was then aged for around 12 months in oak barrels, 25% of which were new, to enhance its complexity. Earth filtration preceded bottling.

Vintage : 2021

The vintage in Burgundy was particularly difficult for winegrowers and winemakers due to the changing and unpredictable weather conditions. The high temperatures at the end of February gave the vines an early start, but the historic frost in April damaged the young shoots and considerably reduced the future harvest.

Frequent rainfall from May to mid-August required constant vigilance on the part of winegrowers to combat disease and protect the grapes. Fortunately, flowering went well and veraison benefited from the return of sunshine from mid-August. However, the vagaries of the weather led to the development of outbreaks of disease, which were contained thanks to the tireless efforts of the winegrowers.

To guarantee quality, the fruit had to be carefully sorted both in the vineyard and on arrival at the winery. This vintage demanded a great deal of technical skill and special attention during vinification, with meticulous care taken to extract colouring matter, balance structure and aromatic expression in the red wines, and freshness, acid balance and aromatic potential in the white wines.