Monthélie 1er Cru Les Duresses
The vintage
2021 is a rare vintage. After a classic winter, late March saw much higher temperatures than usual for this period: 27°C! The bud burst took place ten days earlier than anticipated on the 4 April. Then, during the nights of the 5, 6 and 7 April, temperatures fell well below as low as -8 °C. Our Chardonnay vines as well as the whole of the Côte chalonnaise were highly impacted by the frosts. From May through until July the weather was cool and humid. Flowering took place mid-June. The weather was warm and sunny from the 10th of August onwards. The harvests began on the 21 September and drew to a close on the 30 September.
Appellation
descriptionIntroduction
"Les Duresses" is the only Monthélie Premier Cru to be situated in the continuation of Duresses in Auxey-Duresses rather than on the other side of the valley between Volnay and Monthélie. Domaine Faiveley purchased this parcel in 2007.
Exposition
East
Soil
Deep clay soils
Grape Variety
Pinot Noir
Characteristics of our plot
Surface area
0 ha 37 a 50 ca - [0,93 Acres]
Characteristics of our plot
Years the vines were planted
1956
Winemaking
Winemaking
The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 14 months in French oak barrels (a third of which are new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature.
Tasting
Tasting
Deep ruby red hue with aromas of red fruits on the nose combined with a touch of violet. A well-rounded wine with a pleasant freshness and rich, firm tannic structure. Exceptionally harmonious.
Serve with
Roast pigeon, veal kidneys, rump steak in a peppercorn sauce
Serve at
14°C to 16°C
Cellaring Potential
6 to 8 years
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