Notes:

The 2020 Rully delivers notions of cherries, smoky berries, exotic spices, loamy soil and raw cocoa. Medium to full-bodied, lively and vibrant, with tangy acids, ripe tannins and a long, saline finish, it's impressively dynamic in this warm vintage. Forget it for at least five years and watch it blossom.  William Kelley 90

• Producer: Domaine Dureuil-Janthial is based in Rully and run by Vincent and Céline Dureuil, who took over the family estate in 1994. The Janthial family’s roots in Rully extend back to the 13th century. Today the domaine farms approximately 20 hectares in Rully and Mercurey, along with another 3 hectares in Puligny-Montrachet and Nuits-Saint-Georges. Vincent has played an important role in raising the profile of Rully, working with the same level of attention across village, Premier Cru and regional wines. Vineyard work has long centered on maintaining healthy soils and limiting chemical inputs, and the domaine has pursued organic viticulture for many years. The estate’s work was recognized when Vincent Dureuil was named Winemaker of the Year in 2019 by La Revue du Vin de France.
• Vineyard: The Rully Rouge is 100% Pinot Noir assembled from three village-level parcels in Rully. The vines were planted between 1974 and 1980, giving the cuvée mature vine material approaching 40–50 years of age at the time of the 2020 harvest. The parcels encompass different expressions of Rully’s predominantly clay-limestone geology, including clay-rich soils around Meix Cadot and more limestone-influenced ground around the Montagne de Remenot. Bringing the three parcels together gives Dureuil a broader expression of the appellation than a single-vineyard bottling while retaining the identity of estate-grown, mature-vine Pinot Noir from Rully.
• Winemaking: The grapes are harvested by hand. Depending on the vintage, Vincent Dureuil adjusts the proportion of whole clusters rather than following a fixed formula. The fruit undergoes approximately one week of cold pre-fermentation maceration, followed by fermentation with pigeage and remontage used as required. The wine is then transferred to Burgundian barrels for approximately 12 months, with around one-third new oak. After malolactic fermentation, it spends an additional six months in stainless steel before bottling. This extended élevage—first in barrel and then in neutral tank—gives the wine time to settle and develop before release without relying entirely on oak for its structure.
• Technical Details: 100% Pinot Noir. Rully, Côte Chalonnaise, Burgundy. Fruit comes from three parcels on clay-limestone soils, with vines planted between 1974 and 1980. Hand harvested. Approximately one week of pre-fermentation cold maceration followed by fermentation and maturation for roughly 12 months in Burgundian barrels, 33% new, then approximately six months in stainless steel.
• Food Pairing: The moderate body and freshness of Rully Rouge make it particularly versatile at the table. Roast chicken, duck breast, pork tenderloin, veal, or roasted quail would all work well, as would dishes built around mushrooms or lentils. It can also handle lighter beef preparations and charcuterie without overpowering them. For cheese, Comté, Tomme de Savoie, or a moderately aged Époisses are natural choices.