Blason Maison Joseph Drouhin

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Rully Rouge
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Rully Rouge

Rully Rouge
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Service

  • Cellaring

    Optimal consumption: 2 to 8 years

    Ageing potential: 10 years

  • Tasting temperature

    15°C (58°C)

Grape variety

Pinot Noir

Vineyard

Producing communes: Rully and Chagny.

Site: at the gates of the Côte d'Or, a few kilometers south of Santenay; this appellation is part of the Region of Mercurey.

History & tradition: the village of Rully is ancient; the land may have been first cleared by a Roman whose name was Rubilius.

Soil: secondary age limestone layers, in the continuation of Mercurey.

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Tasting

by Véronique Boss-Drouhin

Beautiful bright ruby-red colour. Aromas of puréed raspberry, gooseberry, red currant, blackberry. With ageing, the aromas evolve towards riper notes of syrup, then tobacco and wet undergrowth. Pretty and refined on the nose. The flavours belong to those of a great Burgundy. Fresh, velvety texture (« gras »), elegant tannins, well meshed when the wine is mature. Long, refined aftertaste, with some touches of fruit jam.

Vintage

We had never seen such aromatic intensity. On the nose, there is an explosion of red and black berries such as cherries and black currants, with spicy undertones of liquorice. On the palate, the wines are rich and meaty, warm and silky and not without an appealing tannic structure. Due to the aromatic strength of the vintage the characteristics of the terroir are not as clear-cut. It will be interesting to put away some bottles and see what happens far into the future: after all, 2003 may turn out to be as surprising a vintage as 1947.

Vintage review

Winemaking

Supply: this wine comes from grapes harvested on some parcels of the Drouhin Family Properties as well as from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: total destemming. 1 to 2 weeks of maceration and fermentation. Indigenous yeasts or yeasting. Vertical or pneumatic pressing.

Ageing:  in barrels including 15 to 20% of new oak barrels.
The ageing lasts between 10 to 14 months.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.