2022 Domaine Vincent Dureuil-Janthial Rully Maizieres Blanc
| Type of Wine | |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | Vincent Dureuil-Janthial |
| Vintage | 2022 |
| Grape | |
| Content (Alc) | 0.75 ltr (12.5%) |
| Drink window | 2025 - 2045 |
In stock
9 items available
Description
Domaine Vincent Dureuil-Janthial covers 20 hectares in the Côte Chalonnaise (mainly in Rully and Mercurey), but also in the Côte de Beaune and Côte de Nuits (3 hectares). Work and respect for the soil, good agricultural practices and 100% manual harvesting. Vincent's vines receive all the attention. For the various activities in the vineyard, they have been using the lunar calendar for years. When harvest time arrives, they do not hesitate to take the risk of harvesting late. The aim of Dureuil-Janthial is to bring the grapes to full maturity in order to obtain tight, delicious wines, with a beautiful minerality and a present acidity.
The grapes for the Rully Maizières 2022 come from a large plot, east of the village. It is a very sunny terroir with vines planted from 1997 to 2001 for a total area of 1.99 hectares. The grapes are harvested manually from this clayey soil. Static settling for 48 hours and then placing in barrels for alcoholic fermentation (20% new barrels, exclusively from the Chassin cooperage). 12 months in barrels, then 6 months in stainless steel tanks. The nose has a very well-defined bouquet and is nicely balanced, with notes of white peach that enhance the citrus fruits and a hint of linden. The balanced palate offers a great tension in the attack, more bitter and sharper than the Village and with a higher degree of tension and nervousness in the finish.
Specifications
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Rully |
| Winery | Vincent Dureuil-Janthial |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2022 |
| Drinking as of | 2025 |
| Drinking till | 2045 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Vinous rating | 93 |
Professional Reviews
Vinous
(91-93)
Drinking Window
2025 - 2038
From: Now, For My Latest Trick: Burgundy 2022 (Jan 2024)
The 2022 Rully Maizières comes from a lieu-dit planted in 1997 and comes from a warm microclimate, the first to be picked. It has a very well-defined bouquet and is nicely poised, with hints of white peach infusing the citrus fruit and a touch of linden. The well-balanced palate offers superb tension on the entry, more bitter and edgier than the Village and displaying a higher degree of tension and nervosité on the finish. Excellent.
- 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.
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Domaine Vincent Dureuil-Janthial covers 20 hectares in the Côte Chalonnaise (mainly in Rully and Mercurey), but also in the Côte de Beaune and Côte de Nuits (3 hectares). Work and respect for the soil, good agricultural practices and 100% manual harvesting. Vincent's vines receive all the attention. For the various activities in the vineyard, they have been using the lunar calendar for years. When harvest time arrives, they do not hesitate to take the risk of harvesting late. The aim of Dureuil-Janthial is to bring the grapes to full maturity in order to obtain tight, delicious wines, with a beautiful minerality and a present acidity.
The grapes for the Rully Maizières 2022 come from a large plot, east of the village. It is a very sunny terroir with vines planted from 1997 to 2001 for a total area of 1.99 hectares. The grapes are harvested manually from this clayey soil. Static settling for 48 hours and then placing in barrels for alcoholic fermentation (20% new barrels, exclusively from the Chassin cooperage). 12 months in barrels, then 6 months in stainless steel tanks. The nose has a very well-defined bouquet and is nicely balanced, with notes of white peach that enhance the citrus fruits and a hint of linden. The balanced palate offers a great tension in the attack, more bitter and sharper than the Village and with a higher degree of tension and nervousness in the finish.
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Rully |
| Winery | Vincent Dureuil-Janthial |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2022 |
| Drinking as of | 2025 |
| Drinking till | 2045 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Vinous rating | 93 |
Vinous
(91-93)
Drinking Window
2025 - 2038
From: Now, For My Latest Trick: Burgundy 2022 (Jan 2024)
The 2022 Rully Maizières comes from a lieu-dit planted in 1997 and comes from a warm microclimate, the first to be picked. It has a very well-defined bouquet and is nicely poised, with hints of white peach infusing the citrus fruit and a touch of linden. The well-balanced palate offers superb tension on the entry, more bitter and edgier than the Village and displaying a higher degree of tension and nervosité on the finish. Excellent.
- 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...
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