Pinot Noir from vines with an average age of 35 years. Complete destemming followed by cold vatting for 3 to 6 days at 10°C. Fermentation with natural yeasts for 12 to 18 days. Pumping-over/pigeage twice a day depending on the vintage. 15 months maturing on lees in oak barrels of which 20% are new. Three months in a steel vat to prepare the wine for bottling.
"The vineyard of Auxey-Duresses is located next to a valley, between Meursault and Monthélie. A blackberry bouquet with a tart finish and textured tannins. A powerful wine when young, the tannins soften and the wine unveils itself when opened after a few years." - Adèle & Elsa Matrot
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Critic Scores & reviews
"A more restrained nose combines notes of ripe and fresh black raspberry, warm earth and wood toast. The delicious, round and plump medium weight flavours possess better mid-palate density while exhibiting touches of austerity and rusticity on the mildly warm finale. This should benefit from a few years of patience."
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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
Burgundy is undoubtedly the home of the finest Pinot Noir and Chardonnays in the world, where vineyards, or Domaines have been producing wines for over 2000 years. Burgundy is located in the North-east of France, an hours drive from Lyon and 2 hours from Paris. With over 100 appellations, or sub-regions (more than any other wine region) Burgundy is known for being the most terroir-oriented region in the World. The finest red wines of Burgundy are found in the Côte d'Or, a string of villages including Côte de Nuits, Gevrey-Chambertin, Morey St Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée and Nuits-St Georges.
There are flavours present in great Burgundys that are the envy of Pinot Noir producers worldwide. The elusive peacocks tail finish that goes on and on, and the pretty-elegance backed by Burgundy muscle is the goal of winemakers around the globe. The main levels in the Burgundy classifications, in descending order of quality, are: Grand crus, Premier crus, village appellations, and finally regional appellations. For the Chablis wines, a similar hierarchy of Grand Cru, Premier Cru and Village wines is used, plus Petit Chablis as a level below Village Chablis.
Auxey-Duresses is one of 14 village appellations in the Côte de Beaune wine-producing region in the southern part of the Côte d’Or in Burgundy, France. It received its Appellation d'origine contrôlée (AOC) status in 1937, and the AOC is home to nine Premier Cru climats. Plantings are solely Pinot Noir for red wines and Chardonnay for white wines. Red wines are typically bright ruby in colour. On the nose, expect rich black-fruit and floral notes. On the palate, especially with a bit of age, you’ll find velvety, moderated tannins; red- and black-fruit flavours; and hints of leather and spice. White wines are clear and pale straw in colour. On the nose, expect aromas of apple and almond alongside notes of flint and biscuit. These flavours carry through on the palate.
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About the brand Domaine Matrot
“Focused and direct and very good for the price.” That's the Bourgogne Blanc. It’s red counterpart is an “excellent example of generic burgundy – has lively fruit, fine tannins and unexpected length, all at a good price.” Those particular notes from Jancis Robinson’s faithful sidekick Julia Harding MW tell part of the story. We were unashamedly, and somewhat unhopefully, searching for that ever-elusive holy grail: great-value burgundy.
But as we say, just part of the story. We were striving to find Meursault. Not the village but the essence – flavour, gunflint, silk and seduction. And, yes, we wanted more. We yearned for brilliance. And that’s what we found, as Burghound’s evocation of the Perrières attests: “Like several of the wines in the range in 2014 this is impressively dense with a focused power to the chiselled medium weight flavours that also coat the palate with sap, all wrapped in a classy, dry and hugely long finale. This is pretty much textbook Perrières that should amply reward extended cellaring. Bravo!”
Bravo indeed! Domaine Matrot is a sixth-generation family estate with exceptional holdings in the Côte de Beaune, notably six hectares of village-designated plots in their home commune, plus four hectares of premier cru vineyards in Meursault and Puligny-Montrachet.