2022 Domaine Vincent Dureuil-Janthial Rully Blanc
| Wijnsoort | |
|---|---|
| Land | |
| Regio | |
| Appellatie | |
| Wijnhuis | Vincent Dureuil-Janthial |
| Jaar | 2022 |
| Druif | |
| Inhoud (Alc) | 0.75 ltr (12.5%) |
| Drink venster | 2025 - 2040 |
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Omschrijving
Domaine Vincent Dureuil-Janthial beslaat 20 hectare in Côte Chalonnaise (voornamelijk in Rully en Mercurey), maar ook in Côte de Beaune en Côte de Nuits (3 hectare). Werk en respect voor de bodem, goede landbouwpraktijken en 100% handmatige oogst. Vincent zijn wijnstokken krijgen alle aandacht. Voor de verschillende werkzaamheden in de wijngaard gebruiken ze al jaren de maankalender. Als de oogsttijd aanbreekt, aarzelen ze niet om het risico te nemen om laat te oogsten. Het doel van Dureuil-Janthial is om de druiven tot volle rijpheid brengen om zo strakke, heerlijke wijnen te verkrijgen, met een mooie mineraliteit en een aanwezige zuurgraad.
De druiven voor de Rully Blanc 2022 van Dureuil-Janthial zijn afkomstig van de vier lieux-dits La Martelle, Chaponnière, La Bergerie en Le Meix Cadot. De wijnstokken zijn geplant tussen 1920 en 2007 over een totaal oppervlak van 3.31 hectare. 48 uur statisch bezinken en vervolgens in vaten plaatsen voor alcoholische fermentatie. Alle druiven van de verschillende terroirs worden apart behandeld met 20% nieuw hout. 12 maanden in vaten, daarna 6 maanden in roestvrijstalen tanks. Het is licht wasachtige, naar appelbloesem geurende boeket opent zich pas geleidelijk in het glas. Fijne afbakening. Het palet is goed in balans met een sappige aanzet, zeer energiek en citrusfris met sinaasappellikeur en nectarinetonen richting de gefocuste, speelse afdronk. Dit zal onweerstaanbaar zijn als het eenmaal in de fles zit (zoals gewoonlijk).
Specificaties
| Wijnsoort | Wit |
|---|---|
| Land | Frankrijk |
| Regio | Bourgogne |
| Appellatie | Rully |
| Wijnhuis | Vincent Dureuil-Janthial |
| Druif | Chardonnay |
| Biologisch gecertificeerd | Nee |
| Natural wijn | Nee |
| Vegan | Nee |
| Jaar | 2022 |
| Drinken vanaf | 2025 |
| Drinken tot | 2040 |
| Alcohol % | 12.5 |
| Alcoholvrij/arm | Nee |
| Inhoud | 0.75 ltr |
| Houtrijping | Ja |
| Bubbels | Nee |
| Dessert wijn | Nee |
| Afsluiting | Kurk |
| Vinous rating | 92 |
Professionele Recensies
Vinous
(90-92)
Drinking Window
2025 - 2035
From: Now, For My Latest Trick: Burgundy 2022 (Jan 2024)
The 2022 Rully Village is a blend of four lieux-dits with vines planted between 2006 and 1920. The slightly waxy, apple blossom-scented bouquet only gradually opens in the glass. Fine delineation. The palate is well-balanced with a sapid entry, very energetic and citrus-fresh with orange cordial and nectarine notes towards the focused, playful finish. This will be impossible to resist once in bottle (like usual).
- By Neal Martin on November 2023
I have been drinking and waxing lyrical about Dureuil-Janthial since the first incarnation of Wine-Journal 20 years ago. Vincent Dureuil’s wines frequently stood out at the London Burgundy tastings. Such is their consistency and value for money that whenever dining in Beaune, I first check if any of his wines are listed. I know that I’m not the only one. That was no different on this trip, and I have slipped in some additional notes. Remarkably, and you might say unforgivably, I had never actually visited the winery, so this was the first time I sat down and tasted with Dureuil in Rully.
“It was easy working in the vines with no frost or hail,” he tells me, a winemaker who is easy to get along with and looks remarkably youthful given his age (I heard he’s a keen mountain climber and skier, so he keeps himself in shape). He seems to be in the most positive frame of mind, certainly better than last year when showing 2021s, as he lost 70% of his crop to frost. “We work the vineyard organically, in which case, I prefer a dry season to a wet one. There was no stress in the vines apart from a small parcel of vines planted in Mercurey that I planted in 2017. I began the harvest on September 1. I am a late harvester, and I picked over 12 days. It’s a traditional picking by hand, and we transfer the fruit manually using a small fork-lift truck. I do a long three-hour, quite hard press and then the fruit is transferred into stainless steel. I don’t add any SO2 for ten hours because I want the juice to oxidize. Afterward, I cool down the must to 12° Celsius; then, 24 hours after the pressing, it is put into barrel for the alcoholic fermentation using 20% new oak (except the Aligoté) from the Chassin cooperage. They’ll stay in the cellar for one year. Then, they are racked one week prior to the following harvest and stay in a stainless steel vat for six months. It is then fined and filtered according to the lunar calendar and bottled.”
“For the reds, we use a vibrating sorting table, then the bunches are put into oak vats and cooled to 7° Celsius, not to do a cold fermentation, but for logistic purposes, in order to start the vinification of the reds once the whites are safely in barrel. We do pigeage and remontage, tasting daily to decide what to do the following day, stopping the temperature at 30° Celsius and then de-vatting. The vin de presse is blended in stainless steel and added one month later. The reds are aged in 30% new oak for 12 to 18 months, depending on the quality, and bottled from the end of February or March according to the lunar calendar, usually one ‘moon’ before the whites. In 2022, most of the alcoholic degrees are between 13% and 14%. I think it’s a great vintage.”
To reiterate, Vincent Dureuil has been my favorite Côte Chalonnaise producer for several years. His range of Rully cuvées is quite brilliant, surfeit with tension and complexity, without astronomical price tags dangling around their necks. I think quality leans more toward his whites than reds, as good as the latter are. I look forward to coming back.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusieve Inhoud
Log in om professionele wijnrecensies van wereldberoemde critici te ontgrendelen
Domaine Vincent Dureuil-Janthial beslaat 20 hectare in Côte Chalonnaise (voornamelijk in Rully en Mercurey), maar ook in Côte de Beaune en Côte de Nuits (3 hectare). Werk en respect voor de bodem, goede landbouwpraktijken en 100% handmatige oogst. Vincent zijn wijnstokken krijgen alle aandacht. Voor de verschillende werkzaamheden in de wijngaard gebruiken ze al jaren de maankalender. Als de oogsttijd aanbreekt, aarzelen ze niet om het risico te nemen om laat te oogsten. Het doel van Dureuil-Janthial is om de druiven tot volle rijpheid brengen om zo strakke, heerlijke wijnen te verkrijgen, met een mooie mineraliteit en een aanwezige zuurgraad.
De druiven voor de Rully Blanc 2022 van Dureuil-Janthial zijn afkomstig van de vier lieux-dits La Martelle, Chaponnière, La Bergerie en Le Meix Cadot. De wijnstokken zijn geplant tussen 1920 en 2007 over een totaal oppervlak van 3.31 hectare. 48 uur statisch bezinken en vervolgens in vaten plaatsen voor alcoholische fermentatie. Alle druiven van de verschillende terroirs worden apart behandeld met 20% nieuw hout. 12 maanden in vaten, daarna 6 maanden in roestvrijstalen tanks. Het is licht wasachtige, naar appelbloesem geurende boeket opent zich pas geleidelijk in het glas. Fijne afbakening. Het palet is goed in balans met een sappige aanzet, zeer energiek en citrusfris met sinaasappellikeur en nectarinetonen richting de gefocuste, speelse afdronk. Dit zal onweerstaanbaar zijn als het eenmaal in de fles zit (zoals gewoonlijk).
| Wijnsoort | Wit |
|---|---|
| Land | Frankrijk |
| Regio | Bourgogne |
| Appellatie | Rully |
| Wijnhuis | Vincent Dureuil-Janthial |
| Druif | Chardonnay |
| Biologisch gecertificeerd | Nee |
| Natural wijn | Nee |
| Vegan | Nee |
| Jaar | 2022 |
| Drinken vanaf | 2025 |
| Drinken tot | 2040 |
| Alcohol % | 12.5 |
| Alcoholvrij/arm | Nee |
| Inhoud | 0.75 ltr |
| Houtrijping | Ja |
| Bubbels | Nee |
| Dessert wijn | Nee |
| Afsluiting | Kurk |
| Vinous rating | 92 |
Vinous
(90-92)
Drinking Window
2025 - 2035
From: Now, For My Latest Trick: Burgundy 2022 (Jan 2024)
The 2022 Rully Village is a blend of four lieux-dits with vines planted between 2006 and 1920. The slightly waxy, apple blossom-scented bouquet only gradually opens in the glass. Fine delineation. The palate is well-balanced with a sapid entry, very energetic and citrus-fresh with orange cordial and nectarine notes towards the focused, playful finish. This will be impossible to resist once in bottle (like usual).
- By Neal Martin on November 2023
I have been drinking and waxing lyrical about Dureuil-Janthial since the first incarnation of Wine-Journal 20 years ago. Vincent Dureuil’s wines frequently stood out at the London Burgundy tastings. Such is their consistency and value for money that whenever dining in Beaune, I first check if any of his wines are listed. I know that I’m not the only one. That was no different on this trip, and I have slipped in some additional notes. Remarkably, and you might say unforgivably, I had never actually visited the winery, so this was the first time I sat down and tasted with Dureuil in Rully.
“It was easy working in the vines with no frost or hail,” he tells me, a winemaker who is easy to get along with and looks remarkably youthful given his age (I heard he’s a keen mountain climber and skier, so he keeps himself in shape). He seems to be in the most positive frame of mind, certainly better than last year when showing 2021s, as he lost 70% of his crop to frost. “We work the vineyard organically, in which case, I prefer a dry season to a wet one. There was no stress in the vines apart from a small parcel of vines planted in Mercurey that I planted in 2017. I began the harvest on September 1. I am a late harvester, and I picked over 12 days. It’s a traditional picking by hand, and we transfer the fruit manually using a small fork-lift truck. I do a long three-hour, quite hard press and then the fruit is transferred into stainless steel. I don’t add any SO2 for ten hours because I want the juice to oxidize. Afterward, I cool down the must to 12° Celsius; then, 24 hours after the pressing, it is put into barrel for the alcoholic fermentation using 20% new oak (except the Aligoté) from the Chassin cooperage. They’ll stay in the cellar for one year. Then, they are racked one week prior to the following harvest and stay in a stainless steel vat for six months. It is then fined and filtered according to the lunar calendar and bottled.”
“For the reds, we use a vibrating sorting table, then the bunches are put into oak vats and cooled to 7° Celsius, not to do a cold fermentation, but for logistic purposes, in order to start the vinification of the reds once the whites are safely in barrel. We do pigeage and remontage, tasting daily to decide what to do the following day, stopping the temperature at 30° Celsius and then de-vatting. The vin de presse is blended in stainless steel and added one month later. The reds are aged in 30% new oak for 12 to 18 months, depending on the quality, and bottled from the end of February or March according to the lunar calendar, usually one ‘moon’ before the whites. In 2022, most of the alcoholic degrees are between 13% and 14%. I think it’s a great vintage.”
To reiterate, Vincent Dureuil has been my favorite Côte Chalonnaise producer for several years. His range of Rully cuvées is quite brilliant, surfeit with tension and complexity, without astronomical price tags dangling around their necks. I think quality leans more toward his whites than reds, as good as the latter are. I look forward to coming back.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusieve Inhoud
Log in om professionele wijnrecensies van wereldberoemde critici te ontgrendelen