Auxey Duresses 1er cru « Les Duresses »

The parcel

The name "Les Duresses" comes from the Gaulish word "Dorotia", which referred to a moveable wooden barrier for closing pastures. Could people have kept herds at the foot of Bourdon mountain? A former Cluny Abbey estate, it divided its activity between milling and pressing.

This vineyard of steep slopes, with a stony marl and limestone soil, facing south by south-east and covering 35 ares (about 0.8649 acres), contains vines planted in 1970. It is worked and ploughed to aerate the soils and thus encourage root establishment.

Winemaking and breeding

Grapes are harvested entirely by hand. They are sorted and destemmed so as to arrive whole in the fermenting room. Vinification takes 15 days, including 2 days of pre-fermentation. The wine is then aged solely in oak barrels, 20% of which are new.The "Les Duresses" appellation is one of the best-known of the Auxey-Duresses 1er Crus.

Tasting

Our Auxey-Duresses has floral (violets and roses) and mineral accents with aromas of kirsch. It is characterised by a balanced tannic structure that softens over time. Its texture becomes velvety with spicy accents.

Food and wine pairings

Quail roasted with maple syrup and juniper berries, line-caught sea bass with seaweed, devilled chicken and squash, rabbit with beetroot sauce and vegetable crisps, grilled marinated pork spare ribs.
A tasty accompaniment to cheeses such as Brie with dried fruits by SYSY, Dome de Saligny, Tomme with flowers, Saint-Félicien.
Desserts: raspberry tart, Basque beret, summer fruit cheesecake, crispy white chocolate preles.
Ideal serving temperature: 16°.

Auxey Duresses « Les Fosses »

The parcel

Covering 34 ares 53 ca (about 0.8533 acres), this plot is planted with 30-year old Chardonnay vines. Located on the east slope of Mont Mélian hill, this plot is very close to the Meursault vineyards. In geological terms, "Les Fosses" means soil fracture (collapse); they have been covered by erosion over centuries and millennia.

The vines are worked to promote aeration of the soil so that the roots can draw on the essence that is the terroir. Grapes are harvested by hand and pressed gently using a pneumatic press, which allows us to adjust the presses according to the grape quality.

Winemaking and breeding

After a clarification phase, the must is transferred to stainless steel vats for fermentation; once the density reaches about 1020, it is placed in oak barrels (30% of which are new) to age on the lees for 12 months. Stirring takes place every 15 days for 5 months.

Tasting

Pale gold with aromas of flowers and candied citrus fruits, this Auxey-Duresses opens to a palate of mineral, grilled almond and lemon notes, with an agreeably fresh finish.

Food and wine pairings

Perfect with a monkfish terrine, pike with a curry sauce, pan-fried scallops, sole meunière, snails in a puff-pastry case, frog's legs, veal blanquette, grilled potato, chicken chaud-froid.
Delicious with cheeses such as Morbier, Bleu de Bresse, Bleu de Gex, Tomme de Brebis, mature Comté.
Dessert: Sicilian cassatines with pistachio nougatine, pear crumble with hazelnuts, mirabelle tart, saffron panna cotta with cinnamon biscuits.
Ideal serving temperature: 12°.