Agnes Paquet 'Les Hoz' Auxey-Duresses Rouge 2023
The Wine
"Les Hoz" in Auxey Duresses, south-facing, deep white limestone soil. Half planted in the 1950s and the other half in 2000.
The old vine and young vine sections are vinified and aged separately, 60-85% de-stemmed for the younger vines and 100% de-stemmed for the older vines, ambient yeast fermentation in concrete tanks with foot punch-downs, aged for 12 months in barrels (up to 15% new), blended and aged for an additional 2 months in tank.
The wine is fresh and pure with a fine texture carried along by red and black fruits with spice on the finish. Slick, textural and fresh with a gentle tannin structure.
16.5 Pts Janisrobinson.com 'Also fragrant (like the Hautes-Côtes de Beaune). Also ethereal, perhaps even more so. Also fluent and strawberries bleed into cherries, and the wine seems to want to find its way through rocks and roots to pool in the palms of your hands. (TC)'
The Details
Variety - Pinot Noir
Country - France
Region - Burgundy
Sub Region - Auxey-Duresses
Vintage - 2023
Extra - Cork
Volume - 750ml
About the Wine Maker
Domaine Agnes Paquet is recognized locally as a leading innovator of the current generation. The estate boasts vineyards in Cotes de Beaune and Hautes Cotes de Beaune across appellations such as Bourgogne Aligoté, Bourgogne Chardonnay, Bourgogne Pinot Noir, Hautes Cotes de Beaune white and red, Auxey-Duresses (currently 5 ha or 40% of the domain), Pommard, Chassagne-Montrachet, and Saint Aubin. Agnes Paquet is keenly aware of terroir nuances and maintains a traditional approach in her vineyards. Since 2004, chemical herbicides have been eliminated, with treatments now using copper and sulphur.
While not certified organic or biodynamic, she follows these practices closely. Vineyard labor is essential, especially when the vines are most active from May to July, during which the workforce expands to 12.The harvest is also done by hand, with sorting done both in the field and at the winery. Fermentations are initiated solely by natural yeasts, with minimal SO2 usage, and chaptalization is seldom necessary. White wines undergo both fermentations in barrels and mature for 11-18 months, depending on the year. Red wine fermentation occurs in concrete tanks over 15-20 days, partially using whole bunches. The wines are then aged in barrels (15-30% new) for 10-12 months, varying with the vintage.
