RULLY PREMIER CRU
LA PUCELLE 2024
Grape Variety
Chardonnay.
Tasting notes
Colour: Pale gold.
Nose: A fine, delicate citrus nose.
Palate: A fine, well-balanced woodiness enhanced by citrus notes. Tension and finesse on the palate with a long, delicate finish.
Food and wine pairing
Ideal with cold starters and hot starters (quiches, hot tarts, etc.), as well as seafood, fine fish, white meats with a light sauce, poultry in sauce and mature cheeses.
Serving suggestions
Ideally served at a temperature of 12° to 14°C. (54-57°F.).
Ageing potential
It will keep for 5 to 7 years in the cellar.
Origin
Rully is one of the famous village of the Côte Chalonnaise, in the South of Burgundy. A communal appellation made up of 23 Premiers Crus climats. White Rullys spread on a 261 ha area - including 68 ha of Premiers Crus - whereas red Rullys are produced on a 116 ha area of which 28 are Premiers Crus.
Rully was named after a rich roman, Rubilius, who built a villa and founded the village during the roman occupation. It was at first named Rubiliacum and it evolved through the years to become the current Rully.
Terroir
The Domaine’s Rully Premier Cru La Pucelle covers an area of 1.5 hectares.
The Chardonnay vines are around forty years old and are grown on a terroir of brown limestone soils, very stony, with some clay colluvial deposits.
The origin of the name dates back to the Middle Ages. According to the story, the Lord of Rully divided his lands and gave the finest parcel to his youngest daughter. La Pucelle derives from the Latin adjective “Pulcella,” meaning “pretty,” “beautiful,” or “charming.”
Vinification and maturing
The grapes are harvested by hand and transported in crates weighing around 16 kilos.
Pneumatic pressing is followed by cold settling between 16 and 24 hours, the aim being to eliminate the coarse bourbes (solid particles from the skin, stalks, skins and impurities that settle by sedimentation). Alcoholic fermentation is carried out in temperature-controlled stainless steel vats to ensure precise temperature control and homogeneity of the cuvée before racking at the end of fermentation.
Ageing continues in 228-litre barrels on fine lees for 9 months (25% of which were new), with occasional stirring of the lees (around twice a month) until malolactic fermentation, to develop complex aromas and retain the purity of the fruit, and to protect the wine from oxidation and reduction by re-suspending the fine lees.
Vintage : 2024
The year 2024 in Burgundy was marked by extreme weather conditions, with excessive rainfall and a significant lack of sunshine. These factors led to heavy disease pressure, particularly downy mildew, complicating the work of the winegrowers. Frost and hail also caused significant damage, particularly in regions such as Chablis and Auxerrois.
Yields were severely affected, with drops of up to 70% in some areas. The Côte Chalonnaise held up better, with more limited losses. Overall, volumes are well below the usual average, a reminder of the difficult harvests in 2021.
The late harvest necessitated rigorous sorting to preserve quality. Despite the challenges, the grapes harvested reached good ripeness thanks to a sunny spell in September. The reds stand out for their richness and concentration, comparable to great vintages such as 2010. The elegant whites are reminiscent of 2022.
Initial tastings reveal promising wines, with concentrated aromas and a fine structure. Although limited in quantity, this vintage promises to be a qualitative success.
