Domaine Taupenot-Merme Auxey-Duresses Rouge 1er Cru 2022

Domaine Taupenot-Merme Auxey-Duresses Rouge 1er Cru 2022
Burgundy, France – Auxey-Duresses AOC Premier Cru
Grape: 100% Pinot Noir
Parcels: Les Duresses & Les Grands Champs (0.6 ha)
Vine age: planted in 1953 and 1968
Soil: Clay-limestone
Score: 90–92 pts – Jasper Morris MW

Producer
Under the care of Romain Taupenot, 7th generation of the family, the domaine’s noble vineyards have been organically farmed since 2001. The wines respect the purest expression of their terroirs — with no excessive new oak or winemaking tricks to mask their firm, vibrant, and fruit-driven essence. Absolute quality is achieved through a terroirist and sensitive approach by Romain at this small domaine in Morey-Saint-Denis.

Tasting Notes
This Premier Cru Auxey-Duresses comes from two historic parcels — Les Duresses and Les Grands Champs — cultivated on clay-limestone soils and vinified with artisanal precision by Romain Taupenot, one of the Côte de Beaune and Côte de Nuits’ most respected winemakers.

Grapes are fully destemmed and fermented with indigenous yeasts in stainless steel for 8 to 13 days. Extraction is gentle and guided by tasting, with moderate punchdowns and pumpovers. The wine is aged for 12–15 months in French oak (up to 30% new), followed by 3 months resting in tank before bottling, un-fined and rarely filtered to preserve texture and purity.

Jasper Morris MW (90–92 pts):
“Fresher fruit than the village cuvée, with impressive intensity of black fruit, good acidity, and a more sensual, polished profile than usual for Auxey.”

Technical Sheet

Region: Côte de Beaune – Auxey-Duresses 1er Cru
Grapes: 100% Pinot Noir
Parcels: Les Duresses & Les Grands Champs
Vine age: planted in 1953 and 1968
Area: 0.6 ha
Soil: Clay-limestone
Fermentation: Stainless steel with indigenous yeasts (8–13 days)
Extraction: Moderate punchdowns and pumpovers
Ageing: 12–15 months in French oak (up to 30% new)
Clarification: Un-fined, rarely filtered
Bottle: 0.75 l

Pairing Suggestions

• Roast quail with red wine reduction
• Duck breast with cherries
• Wild mushroom risotto
• Washed-rind or soft cheeses (Reblochon, Brie de Melun)