AUXEY-DURESSES > BOUCHARD Ainé & Fils

AUXEY-DURESSES 2014

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2022

Varietal

100% Pinot Noir.

Tasting notes

Colour: beautiful ruby red colour.
Nose: notes of red fruits and liquorice.
Palate: great elegant structure, well-balanced.

Food and wine pairing

Serve with pan-fried veal sweetbreads, grilled white meats, fried chicken, pork tenderloin, veal stew, or rack of lamb, poultry, chicken salad and a tasty pieces of tender and creamy cheese.

Serving suggestions

Serve ideally at a temperature of about 14-15°C (around 59°F).

Ageing potential

4 to 7 years

Origins

The village of Auxey-Duresses lies on the threshold of a valley that runs from the Côte de Beaune into the Hautes-Côtes de Beaune on the way to La Rochepot, with its emblematic glazed-tile castle, and the Morvan region.

Nestling back from the two flagship communes of Volnay and Meursault, the vineyard covers just 170 hectares, 130 of which are given over to red wines.

Around 500,000 bottles are produced each year from this little-known Côte de Beaune appellation, whose specific terroirs offer some of the best value for money in Burgundy!

The vineyards are planted on very stony, marl-limestone soils, facing east and south-east on steep slopes at an average altitude of 250 metres.

Vinification and maturing

The grapes were completely destemmed but not crushed (they were left whole) and were gravity-fed into tanks. Maceration lasted a total of 24 days including one week of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). Infrequent punching of the cap (8 maximum). Aged on the lees for 16 months with no racking using a proportion of 40% new French oak barrels that had been toasted at low temperatures for a long time to impart a very delicate touch of oak to the wine.

Vintage : 2014

After three years of low yields, this vintage marks the return to normal, although there were a few disparities in some areas. In the springtime, the 2014 vintage looked like being an early one and the vines profited from the hot and dry weather, which indicated an abundant harvest and healthy vines. The harvest nonetheless was affected in some places by shatter, when certain flowers do not develop into fruit. During summer, the Bourgogne winegrowing region was hit by violent hailstorms. The damage was very considerable in some places, particularly in certain appellations on the Côte de Beaune and around the village of Lugny. For some of these vineyards, this was the second or even third consecutive year they have suffered in this way, seeing their hopes of a good harvest destroyed in a matter of moments. In summer, the sun appeared to have gone on vacation elsewhere, and the advance gained at the start of the cycle was soon lost. However, despite the wet and chilly weather, maturation began to gather pace at the end of August. The sun returned along with a northerly wind during the first few days of September, providing ideal conditions for optimum ripening and ensuring the grapes remain in good health. The Bourgogne winegrowing region, like France's other winegrowing regions, experienced a few pockets of sour rot. But this occasional phenomenon was localized and was an exception in an otherwise very healthy year. The harvest began in mid-September, in the sunshine and in good humor. The grapes brought into the wineries were ripe, healthy and aromatic, and promising wonderful cuvées…