Vincent Dureuil is an amazing vigneron who produces exquisite red and white wines which are among the most highly regarded (and enjoyed!) by his peers in all Burgundy. His family have been vignerons in the village of Rully since the seventeenth century. Having taken over his father’s vines a few years ago, he now owns some 20 hectares (16 of which are in Rully) which are farmed organically. Everything is hand-picked. A large proportion of his vines are in excess of 50 to 75 years old. His reds are rigorously sorted, destemmed and are cold macerated at 10 degrees for 10 days prior to fermentation. They are vinified, with natural yeasts, in temperature controlled open fermenters and see around 30% new oak for 18 months, prior to being bottled unfined and unfiltered. His whites are pressed long and hard to extract plenty of solids prior to vinification in barriques (20% new) for 16-18 months. All movements of the wine follow the lunar calendar.
Vincent’s cellars are very deep and cold, and all fermentations, malolactic processes and stabilizations take much longer than ordinarily. Vincent uses the minimum amount of SO2 possible, both during vinification and at bottling. This, together with low yielding, old vines, contributes to the great richness and complexity which all his wines demonstrate. The Rully “Maizières” is now 20 years old and is on lighter clay/limestone soils and offers elegance and finesse.
