Vincent Girardin Auxey-Duresses Les Vieilles Vignes Rouge 2019
The grapes after a light crushing and destemming are put in stainless steel vats. After a cold maceration of a few days, the active phase of fermentation takes place with temperature control. After pressing, the wines are put into barrels (about 30% new wood) where the ageing takes place. This lasted 15 months, during which time the malolactic fermentation took place. One month before bottling, the wine from the different barrels is assembled in vats. No fining and a light lenticular filtration precede bottling. Some modifications on the overall technique can be made depending on the vintage. Bottling is done according to the lunar calendar.
The wines are full-bodied with notes of black fruits such as red cherry or blackberry. A fine and fresh wine with well-melted tannins mixed with lightly toasted aromas. VINCENT GIRADIN
The 2019 Vintage was a great year for this wine. We really love Auxey Rouge, characterized by their dark colour and brooding generous nature. This old vine cuvee is another great example of what to expect from this Village. It's medium weight with pure black fruits with a velvety and consuming texture. Moorish and recommended!
Variety - Pinot Noir
Country - France
Region - Burgundy
Sub Region - Auxey Duresses
Extra - Cork
Year - 2019
Volume - 750ml
Today the domaine comprises 22 hectares, almost all in white wine appellations. The plan is to concentrate more on this side of the business with less emphasis on the negociant aspect. Together at the moment they constitute a 40,000 case winery situated in the industrial zone across the railway line, almost next door to the tonnellerie Damy which is one of their preferred barrel suppliers along with François Frères. The domaine has been fully biodynamic from 2008, undergoing certification from 2009.
The period of dramatic expansion and of making highly successful commercial wines to a formula is over. Now Vincent and Véronique Girardin, who together own the whole business outright, want to concentrate on focussing on the quality of the wines. For the whites, the grapes are picked earlier so as to retain natural acidity, there is less new oak, and richer lees: the grapes are now crushed before pressing, without excessive debourbage or lees stirring. The premiers and grands crus receive just 25% new wood and are racked into older wood during the summer.
His reds are of consistently high quality, with the emphasis being on purity of fruit and smooth, supple tannins. However, it is with whites that he really excels, producing a range of wines which are characterised by their depth of fruit and exquisite balance. These whites are extremely approachable when young but the top crus benefit from 4-5 years of bottle ageing.
The reds are made including stems where possible, if ripe and healthy enough, and minimal handling during cuvaison: no punching down at all. As with the whites there is little reliance on new wood. BBR