Auxey-Duresses (pronounced “Aussey”) stands at the entrance to a valley that runs from the Côte de Beaune into the Hautes Côtes, following the road that leads from Beaune to Autun amongst hump-backed hillsides. Together with its hamlets of Petit-Auxey and Mélian, Auxey-Duresses is incontestably one of Bourgogne’s Celtic and Gallo-Roman wine-growing districts. It was formerly an outlying property of the abbey of Cluny, producing both grains and grapes. The corn mills have now gone but there are still wine presses. Auxey-Duresses was granted its AOC status in 1937.

The bright ruby color is neither too light nor too dark. The bouquet, too, is well-balanced between rich aromas of small black fruits (blackcurrant, blackberry, bilberry…) and flower scents (peony). In the mouth, the attack is refined and supple, measured, meaty, and pleasing. Tannins will soon soften, the texture will become velvety and it will develop notes of leather and spice.

Its velvety and well-moderated tannins make this an ideal partner for delicate or white meats. Its supple attack and its notes of red and black fruits give it a wide range. Its charm shines when paired with cold cuts, roasts of pork or veal, kebabs, rabbit, pasta dishes with herbs, and chicken risottos. Grilled fish also succumbs to its allure. Serving temperature: 15 to 16°C.