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Domaine Dureuil-Janthial Bourgogne Rouge 2022
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Domaine Dureuil-Janthial Bourgogne Rouge 2022

Domaine Dureuil-Janthial Bourgogne Rouge 2022

The full potential of Mercurey and Rully reds is yet to be seen. Like all of Burgundy these two villages are evolving. We’re seeing money from a couple of the big boys helping raise the bar. The little guys, farmers with heart, putting in the hard yards to show the world what these villages are truly capable. This guy, Vincent, picks every berry one by one just so he can keep the little stalky bit that attached the berry to the bunch intact à la Bize-Leroy, Arnaud Mortet, Charles Lachaux and others. Why? To make that little 1% difference to texture, to bring out the perfume. Does it work compared to not doing it. I don’t know, I haven’t tried the alternative from him.

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From $37.40

Original: $106.87

-65%
Domaine Dureuil-Janthial Bourgogne Rouge 2022—

$106.87

$37.40

Domaine Dureuil-Janthial Bourgogne Rouge 2022

The full potential of Mercurey and Rully reds is yet to be seen. Like all of Burgundy these two villages are evolving. We’re seeing money from a couple of the big boys helping raise the bar. The little guys, farmers with heart, putting in the hard yards to show the world what these villages are truly capable. This guy, Vincent, picks every berry one by one just so he can keep the little stalky bit that attached the berry to the bunch intact à la Bize-Leroy, Arnaud Mortet, Charles Lachaux and others. Why? To make that little 1% difference to texture, to bring out the perfume. Does it work compared to not doing it. I don’t know, I haven’t tried the alternative from him.

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The full potential of Mercurey and Rully reds is yet to be seen. Like all of Burgundy these two villages are evolving. We’re seeing money from a couple of the big boys helping raise the bar. The little guys, farmers with heart, putting in the hard yards to show the world what these villages are truly capable. This guy, Vincent, picks every berry one by one just so he can keep the little stalky bit that attached the berry to the bunch intact à la Bize-Leroy, Arnaud Mortet, Charles Lachaux and others. Why? To make that little 1% difference to texture, to bring out the perfume. Does it work compared to not doing it. I don’t know, I haven’t tried the alternative from him.