# Rully 1er Cru Les Margotés Blanc (2023)

- **Producer:** Domaine Dureuil-Janthial
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €65
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, apple, pear, peach, blossom, butter, cream, toast, vanilla, brioche, almond, hazelnut

## About this wine

Domaine Dureuil-Janthial, led by the highly respected Vincent Dureuil, is widely considered the benchmark producer of the Côte Chalonnaise. Located in Rully, the estate has a history dating back to the 13th century. Vincent took over in 1994 and elevated the estate to cult status through obsessive vineyard management and organic farming. The 'Les Margotés' Premier Cru vineyard is situated on a steep, east-facing slope with limestone-dominant soils, producing a white Burgundy of exceptional tension, mineral drive, and precision that rivals many famous Côte de Beaune whites.

## Interesting facts

- Vincent Dureuil is widely revered by other top Burgundy winemakers as one of the most talented viticulturists in the entire region.
- The estate has been certified organic by Ecocert since 2009, practicing meticulous manual plowing and vine care.
- Les Margotés is one of Rully's steepest Premier Cru vineyards, characterized by stony, active limestone soils that yield intense minerality.

## Food pairing

The wine's vibrant acidity cuts through rich, creamy sauces, while its medium-to-full body and subtle oak integration complement roasted poultry and delicate seafood. The mineral core of the Rully 1er Cru echoes the earthy notes of mushrooms and aged alpine cheeses.

## Wine making process

The grapes are hand-harvested at optimal ripeness and gently pressed. Fermentation occurs using indigenous yeasts in French oak barrels, with approximately 20% to 25% new oak depending on the vintage. The wine is aged on its fine lees for 12 months in barrel, followed by an additional 4 to 6 months in stainless steel tanks to settle, preserve freshness, and integrate the oak before bottling. Fining and filtration are kept to an absolute minimum.