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Dureuil-Janthial Rully Maizieres Blanc 2015

Chardonnay from Rully, Cote Chalonnaise, Burgundy, France
  • W&S92
750ML / 0% ABV
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  • W&S92
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750ML / 0% ABV

Winemaker Notes

With a lemon-inspired tension at its core, ‘Maizières’ combines the herbal essence of Puligny-Montrachet with the savory fruit of Meursault for a white Burgundy that showcases the best of Rully. Aromas of white peaches, candied lemon, fresh pineapple. Supple, juicy, round.

Pair with white fish with citrus; roasted chicken; soft-rind cow’s cheese.

Critical Acclaim

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W&S 92
Wine & Spirits
Vincent Dureuil’s organic farming and careful, low-sulfur winemaking raise the level of this wine, made from young-vine fruit, delivering layers of freshness and complexity. Vivid acidity drives the finish, lasting with gentle lemon and seashell-scented coolness. That acidity integrates with air, as it will with a year or two in bottle, offering a clean, bright Rully to serve with Dover sole.
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Dureuil-Janthial

Dureuil-Janthial

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Exclusive for its bright and charming whites, Rully is optimally situated in the northern part of the Côte Chalonnaise where light and sandy soils create fresh Chardonnays. Here they have perfumes redolent of acacia or honeysuckle, with bright peach and lemon flavors and a flinty finish. With time, Rully whites evolve to fuller flavors of honey, quince and dried apricot.

Rully is also one of the best sources of premium sparkling Crémant de Bourgogne and while over two-thirds of Rully’s production is white grapes, its reds are also worth seeking out, especially as an introduction to Burgundy Pinot noir. Rully reds express pleasant aromas of rose, licorice and have ripe, red cherry fruit on the palate. Grésigny, Rabourcé, and Les Cloux are its most popular Premiers Crus.

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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

SKRFDJ212_2015 Item# 514353