JESSIAUME AUXEY-DURESSES 1ER CRU

Domaine Jessiaume Auxey-Duresses 1er Cru is a refined white (and occasionally red) Burgundy wine from the village of Auxey-Duresses, classified under the Premier Cru tier, indicating vineyards of superior quality.

For the White (Chardonnay-based) Version

Made from Chardonnay, which is the more common expression from this producer:

Appearance

Pale gold with green reflections, bright and precise.

Aroma (Nose)

Elegant and mineral-driven. Notes of citrus (lemon, grapefruit), green apple, and pear are layered with white flowers, hazelnut, and subtle flint or wet stone. Light oak aging may add hints of vanilla and toast.

Palate (Taste & Texture)

Medium-bodied with a focused, linear structure. Flavors of lemon, orchard fruit, and almond are supported by a creamy but restrained texture. Compared to richer neighboring appellations, this style is more taut and precise.

Acidity & Structure

Fresh, vibrant acidity gives the wine lift and aging potential. The structure is firm but balanced, emphasizing clarity over weight.

Finish

Long and mineral, with lingering citrus, stone, and a slight saline edge.

For the Red (Pinot Noir-based) Version

Less common, but also produced from Pinot Noir:

Appearance

Bright ruby with light transparency.

Aroma (Nose)

Red cherry, raspberry, and cranberry, with floral notes (rose, violet) and earthy undertones.

Palate

Light- to medium-bodied, silky texture, fine tannins, and fresh acidity. Subtle spice and forest floor notes add complexity.

Finish

Clean and elegant, with persistent red fruit and gentle earthiness.

Overall Style

Jessiaume’s Auxey-Duresses 1er Cru wines are known for precision, minerality, and balance rather than opulence. They sit stylistically between the richness of Meursault and the tension of Puligny-Montrachet, offering a more understated, terroir-driven expression.

Food Pairing

1. White: Roasted poultry, seafood in butter sauces, creamy cheeses
2. Red: Roast chicken, duck, mushroom dishes, soft cheeses

Aging Potential

Both styles can age well:

1. White: 5–10+ years, developing nutty and honeyed complexity
2. Red: 5–8 years, gaining earthy depth and softer texture