Nicolas Potel, AOC Auxey-Duresses, Cote de Beaune, Burgundy, Bourgogne-Franche-Comte, France, 2005
On AOC Auxey-Duresses
The appellation, like Saint Aubin a few kilometres to the south, lies in a west leading valley above the more prestigious crus of the Cote de Beaune. It is a 2/3 pinot noir and 1/3 chardonnay appellation, from which in good years, relatively inexpensive good quality wine, as from Saint Aubin, can be had. More on Auxey-Duresses, and a Burgundy appellation map.
This wine: lot No. L305063 (on front label), single vineyard, varietal chardonnay; the pressed and settled must was put into 40% new, 40% 1- year old and 20% 3-year old oak barrels, for alcoholic fermentation through to MLF and 10 months ageing on the lees; coated natural cork closure stained to 30% of length, 13% abv, Gauntleys, bin end, £20 (07/19)
Consumer tasting note: A fully mature chardonnay from Auxey-Duresses, about a kilometre northwest of Meursault. The profile is honeyed, along with baked apple, dried stone fruit and roasted hazelnut, with hints of caramel and dark toffee. Its lightly oxidative and strident style, might suit tapas. Finishes long.
Drink now – RTD, and will keep for 2-4 years, but not improve – Wait. No need to decant.
WSET style tasting note
Appearance: clear and bright, medium intensity gold, showing tears [no deposit].
Nose: clean, pronounced intensity, fully developed, with aromas as they come, of honey, hay, buttery, roasted hazelnut, baked apple, stewed apple edged with caramel, stewed peach, dried apricot, dried peach, lightly bruised apple, a hint of dark toffee.
Palate: [bone] dry, medium (+) acidity, medium (+) alcohol, full body, medium (+) intensity, a smooth texture and a low-key grip, with flavours of honey, roasted hazel nut, hay, dried stone fruit, buttery, an edge of caramel, lightly bruised apple. A long length with a long honeyed lightly nutty finish.
Quality: very good, perfectly balanced acidity with alcohol, harmonious overall; a strong intensity with similar concentration; fully developed with an oxidised dimension, with a moderate-high tertiary complexity, on both nose and palate; finishes soundly long.
Drinking readiness/ageing potential: drink now, unsuited to further ageing, but will keep for 2-4 years – fully developed, with a sound acid structure and balance, showing quite advanced yet sympathetic oxidation, which adds to the complexity.