Coche-Dury
Jean-François Coche-Dury, described by Robert Parker as "one of the greatest winemakers on planet earth," is known for producing exceptionally intense, powerful, and long-lived wines. The small yields and precise winemaking techniques give these wines their distinctive character and intensity, with top wines spending 22 months in barriques, undergoing light fining but never filtration before bottling.
The viticulture and vinification practices at Domaine Coche-Dury involve meticulous attention to detail. The vineyards are now entirely plowed, and a pneumatic press works alongside the traditional mechanical Vaslin. Grapes are firmly crushed before pressing, which contributes to the Coche-Dury style, and then fermented and matured in barrels with no more than 25% new wood, except for top wines. The whites are racked in July, when barrels of a given cuvée are blended and returned to cask for a second winter before being bottled cask by cask in April of their second year.
Jean-François' son, Raphaël, has continued the family's tradition of excellence since his father's retirement in 2010. No clones are planted in their vineyards, a rarity in Burgundy. Once in the cellar, vinifications are long and traditional, with extended lees contact to prevent oxidation and support the wines' freshness. New wood is used to extend cellar-aging potential and provide a clean slate for perfect fruit expression. Coche-Dury's wines are characterized by their signature reductive style and lean, racy acidity. This no doubt contributes to their long length on the palate and predictably consistent ageability.
The domaine's Chardonnay and Pinot Noir offerings come from small parcels spread over six communes: Meursault, Puligny-Montrachet, Auxey-Duresses, Monthelie, and Volnay. The combination of Raphaël's expertise and the outstanding vineyards has resulted in legendary wines that showcase precision, concentration, and the classic mineral qualities of their respective terroirs.
The viticulture and vinification practices at Domaine Coche-Dury involve meticulous attention to detail. The vineyards are now entirely plowed, and a pneumatic press works alongside the traditional mechanical Vaslin. Grapes are firmly crushed before pressing, which contributes to the Coche-Dury style, and then fermented and matured in barrels with no more than 25% new wood, except for top wines. The whites are racked in July, when barrels of a given cuvée are blended and returned to cask for a second winter before being bottled cask by cask in April of their second year.
Jean-François' son, Raphaël, has continued the family's tradition of excellence since his father's retirement in 2010. No clones are planted in their vineyards, a rarity in Burgundy. Once in the cellar, vinifications are long and traditional, with extended lees contact to prevent oxidation and support the wines' freshness. New wood is used to extend cellar-aging potential and provide a clean slate for perfect fruit expression. Coche-Dury's wines are characterized by their signature reductive style and lean, racy acidity. This no doubt contributes to their long length on the palate and predictably consistent ageability.
The domaine's Chardonnay and Pinot Noir offerings come from small parcels spread over six communes: Meursault, Puligny-Montrachet, Auxey-Duresses, Monthelie, and Volnay. The combination of Raphaël's expertise and the outstanding vineyards has resulted in legendary wines that showcase precision, concentration, and the classic mineral qualities of their respective terroirs.
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