Auxey-Duresses Rouge Domaine David Trousselle

# Auxey-Duresses Rouge 2021 — Domaine David Trousselle Tucked into a quiet valley behind Meursault, this little corner of the Côte de Beaune gives Pinot Noir real character. David Trousselle works his vines by hand on clay-limestone slopes, keeping yields low so each bunch ripens properly. The 2021 vintage was a tricky one, and that careful attention shows: gentle extraction, a patient ageing in oak barrels, nothing forced. You'll find red cherry, wild raspberry and a touch of woodland undergrowth, with fine tannins and a fresh, savoury finish. Lovely now with roast poultry or mushroom dishes, and it'll keep happily for another five or six years.
25.70 € incl tax

-5% for 6 identical bottles

6 in stock

Wine name: Auxey-Duresses Rouge

Vintage: 2021

Producer: Domaine David Trousselle

Grape varieties: 100% Pinot Noir

Region: Burgundy, Côte de Beaune

Appellation: Auxey-Duresses AOC (Village)

Vinification method: Hand-harvested fruit, sorted on arrival, mostly destemmed, fermented with indigenous yeasts in open-top tanks, then aged around 12 months in French oak barrels with a small proportion of new wood, light fining and filtration before bottling

Maceration: Cold pre-fermentation soak of a few days followed by roughly two to three weeks on the skins, with gentle punching down and pumping over

Colour: Bright ruby red with purple glints and a clear, lively rim

Bouquet: Red cherry, wild strawberry and raspberry, with hints of violet, liquorice, forest floor and a discreet touch of toasted spice

Palate: Fresh and nicely balanced, silky red-fruit attack, fine-grained tannins, a mineral, slightly peppery core and a lingering, savoury finish

Alcohol content: 13% vol.

Soils: Clay-limestone slopes with stony scree and marl subsoil at around 280 to 350 metres altitude

Farming: Sustainable viticulture, ploughed soils, manual work in the vineyard, no herbicides

Ageing potential: 5 to 10 years from the vintage

Food pairing: Roast poultry, veal, mushroom dishes, charcuterie, grilled red meats and semi-matured cheeses such as Comté or Brillat-Savarin

Serving temperature: 15 to 16°C, decanting of 30 minutes recommended for young bottles