Domaine Roulot : Auxey-Duresses 1er cru 2023

Caractéristiques et conseils de dégustation du Auxey-Duresses 1er cru 2023 Domaine Roulot

Tasting

Nose

The aromatic bouquet reveals enticing notes of strawberry and raspberry, subtly complemented by delicate touches of peony, flint and chalk.

Palate

On the palate, this wine is both supple and velvety. The texture is delicious and approachable, perfectly supported by tannins with a beautiful limestone-driven minerality.

Food and wine pairings

This red wine pairs beautifully with meats, poultry in sauce and aged cheeses. It will particularly shine alongside a beef steak with Époisses cheese sauce or slow-cooked Bresse chicken.

Serving and cellaring

To fully appreciate this Auxey-Duresses 1er cru 2023, serve at 60–63°F. Blessed with lovely aging potential, it may be kept in the cellar until around 2033, developing over time complex aromas of truffle and underbrush.

Other characteristics

An authentic expression of Auxey-Duresses by Domaine Roulot

The Estate

Officially founded in 1830 by Guillaume Roulot, Domaine Roulot is a benchmark estate located in Meursault, in the heart of the Côte de Beaune in Burgundy. Now run by Jean-Marc Roulot and his sister Michèle Javouhey Roulot, the estate extends over 15.5 hectares of organically certified vines. Renowned for its excellence, the domaine stands out for its meticulous approach and strong identity. Jean-Marc Roulot also leads a career as an actor alongside his work as a winegrower. The estate also produces eaux-de-vie using a century-old still, showcasing a unique family know-how.

The Vineyard

The grapes come from a 0.73-hectare plot within the Auxey-Duresses appellation, classified as Premier Cru. The 30- to 40-year-old vines are rooted in clay-limestone soils that impart a distinctive minerality to the fruit. The vineyard is farmed entirely according to organic and biodynamic principles.

The Vintage

Winemaking and aging

To craft this Auxey-Duresses 1er cru 2023, the grapes are fully destemmed before being placed into open wooden vats. The must undergoes a cold maceration for three to four days, followed by around twelve days of fermentation with indigenous yeasts, punctuated by pump-overs and a few punch-downs. The wine is then aged for twelve to fifteen months in French oak barrels, 15–18% of which are new.

Grape variety

100% Pinot Noir