Domaine Rodet Château de Rully, 1er Cru Molesmes Rully Rouge 2008

Domaine Rodet Château de Rully, 1er Cru Molesmes Rully Rouge 2008

The grapes from these top sites show more ripeness and flavour and see more new oak during ageing. Shows blackberry and bilberry aromas with notes of liquorice and black cherry on the palate.
A sophisticated Pinot Noir made in vineyards that hug the handsome medieval fortress of Château de Rully, this luxuriantly fruity wine has bundles of red berry fruit with notes of liquorice and black cherry on the palate. The hand-harvested grapes from this picturesque Premier cru site show more ripeness and flavour and this exceptional Pinot Noir, from a region noted for producing some the Old World’s finest interpretations, has a beautifully long finish that makes it a very delicious pairing with roast turkey. 
Rully Rouge 1er Cru AOC
Domaine Rodet
Pinot Noir
Drink now + 3 years

International Wine Challenge 2011

Bronze (2009 Vintage)

Burgundy region of France

One of the world’s most famous wine regions in the world sits in the north eastern corner of France.

There are several regions within Burgundy, and its most famous and most expensive wines come from the region just south of Dijon, in the Côte d’Or (golden slope). The Côte d’Or is again split into two, the Côtes de Nuits in the north, which is red wine country - Pinot Noir country, where the famous names of Vougeout, Gevrey-Chambertin, Nuits-St-Georges, Chambolle Musigny and Morey-St-Denis are based.

The Côtes d’Or’s southern half, the Côte de Beaune, is the place of famous names for both Pinot Noir and Chardonnay. Pommard, Aloxe-Corton, Pernand Vergelesses and Chassagne-Montrachet for Pinot Noir, aka red Burgundy. The Chardonnay, aka white Burgundy villages of Puligny-Montrachet, Montrachet and Meursault, among many others are here in the Côte de Beaune too.

Below the Côte d’Or are the regions of Côte Chalonnaise and Mâconnais respectively. The two major appellations in the Chalonnaise for Chardonnay are Rully and Montagny, while Mercurey and Givry, specialise in Pinot Noir. The Mâconnais is starting to win more and more people over as a source of good value white Burgundy, while the red wine here is more made from Gamay than Pinot Noir, a reflection of the proximity of Mâconnais to the region of Beaujolais.

Beaujolais and Chablis aside, Burgundy’s wines are classified into one of four appellations, generic Burgundy, Burgundy-Villages, Premier Cru and finally Grand Cru, the last of which is renowned for making some of the most sublime wines in the world.

Beaujolais and Chablis are the south and northern respective outposts of Burgundy, and while they technically belong to the region, they both have independent identities. More details of both these regions can be found underneath their independent headings.

Pinot Noir

Pinot Noir has been planted in Burgundy since the 14th Century (with evidence suggesting it has been planted here since the 4th Century!). Following Burgundy would be Champagne as Pinot Noir’s 2nd home, and of course this grape is often used in Champagne. Unfortunately due to its thin grape skin Pinot Noir is difficult to grow and cultivate, hence it has taken a while for it establish itself outside France. Regions where it has been successful and where premium Pinot Noir are now being produced are California, New Zealand and Australia.

Pinot Noir has great affinity with Oak and young wines typically display a fruit perfume of raspberries, strawberries and red cherries. Due to the thin grape skin Pinot Noir usually has soft, light tannins and is seldom deep in colour. Pinot Noirs tend to age unpredictably, leading some to claim that they are at their best for a short period of time. But as many Pinot Noirs can be enjoyed in more than one style this is rather a limited point of view.

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Salads & Vegetables
This wine works well with chargrilled and roasted vegetables as well as smoked and cured meats and mushrooms.
Fish & Seafood
A good meaty fish is best served with this wine. A lightly grilled tuna steak or a nice piece of salmon will go down a treat.
Pasta & Other Sauces
This wine works well with tomato based sauces such as bolognese. It will also go with wild mushroom risotto and truffle based sauces.
Flavourful meats such as beef, pheasant and duck are perfectly paired to this wine or try it with a good sausage casserole and cured meats such as Parma ham.
Herbs & Spices
A broad range of herbs and spices such as mint, nutmeg, garlic and chives can be used to draw out the flavours of this wine.
Spicy Foods
Spanish and Italian dishes work well with this wine - think tuscan beans and arrabbiata.
Tastes delicious served with goat's cheese, cambozola, and mature Cheddar. 
No longer stocked. CLICK HERE for other vintages and/or more from this producer.

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