PRIVATE DINING
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Producer: Domaine Duroché
Vintage: 2022
Country: France
Region: Côte de Nuits
Categorie: red wine
Bottle size: 75 cl.
Alcohol content: 12.5 %
In the cellar, the maxim of controlled idleness applies. As often as this phrase has been quoted, Pierre's approach actually applies to it. "When we have very healthy grapes, I hardly have to do anything in the cellar," Pierre says enthusiastically. He extracts only delicately, relying on a light Pinot Noir style. And that's why his wines only see 10-15% new wood on average! This therefore does not make them seem edgy at all, but even silkier and more radiant. Even in their youth, the Burgundies taste fine and have irresistible charm. This is also due to the fact that Pierre allows them to age in barrels for up to 15 months on average, but does not move the wines around so that they cannot tire. In autumn, he then fills his barrels into the tank, filtering them only discreetly or not at all, depending on the vintage, and also does without fining agents. "Purity and elegance are my top priorities".
The Domaine Duroché looks back on a history of 5 generations. As early as 1933, the estate bottled its own wine and, together with Dujac and Rousseau, was one of the first domains to establish independent producer bottlings. Thanks to early acquisitions and the passing on from father to son, the estate today owns wonderful vineyards (the youngest are already planted with 30-year-old vines!), all in Gevrey-Chambertin, including the very great Grand Crus Charmes-Chambertin, Latricières-Chambertin, Griotte-Chambertin and Clos-de-Bèze! But this is a small domain, even by Burgundian standards. Only 8.5 hectares of vineyards define Domaine Duroché. And these are passionately cultivated today by the young Pierre Duroché.
To make these subtle differences tangible in the wine, Pierre focuses on the vineyards. Here, and only here, he sees the key to quality. He invests countless hours of vineyard work with his small team from March to July, you can see him almost daily in the vineyard, then he optimises his sites, listens and feels into them and regularly ploughs the soils, allowing for biodiversity by means of vineyard planting. Natural irrigation of the grapes is one of his goals, this ensures well-aerated grapes so that fungal diseases are minimised as much as possible and he carries out extensive foliage work with the aim of 'cool' grapes for the summer, which are thick-skinned and can robustly defy the conditions of the seasons.
