The village of Rully, in the Côte Chalonnaise, has a long and interesting history. A wealthy Roman by the name of Rubilius is rumored to be the source of its name, which is now synonymous not only with quality red and white wines, but also with sparkling Crémant de Bourgogne, since the early 19th century. But aside from these viticultural delights, there is much to tempt the passer-by to linger awhile – the Chateau, for example, which has remained in the hands of the same family for the last six hundred years, and there’s a picturesque church too. In 1939, Rully was given its AOC and now produces wines in the Village and Premier Cru appellations. Indeed, there is no shortage of Premier Cru wines here, as Rully boasts an impressive 23 vineyards of Premier Cru status. Most of the wine produced here is white (around 70%), and because the region lacks some of the renown and prestige of Beaune or Nuits, say, the prices are great too. Many believe that Rully produces the best wines of the 5 villages in the Côte Chalonnaise, and it is growing in renown all the time.
Rully
Rully white is gold flecked with green, and deepens with age. It should be very floral with notes of hedgerow flowers (acacia, may, honeysuckle and elderflower) as well as lemon acidity, and ripe peach fleshiness on smoky flint minerality. There are several very serious sections of white wine production in the village. Time brings out honey, quince, and dried fruits. These wines should be full of lively round fruit, and the fruit of white Rully calls for delicate, tender food. As the Saône River is just across the plain to the east, you often see river fish, sauteed and in wine or butter sauces or fine Bresse poultry in creamy sauces. It also adapts well to hard cheeses such as Comté.
Reds should be ruby through to black cherry with a bouquet of black fruits (blackcurrant, blackberry and black cherry) plus liquorice and perfumed floral notes. On the palate, there can be firm tannins, giving the wine a defined structure. The reds surprise by their structure, at once solid (they can be closed early on) and fruit filled, they match well with roasted poultry, or offal (liver, sweetbreads, kidneys) in sauce or simply sauteed. Risotto and pasta with meat can have the richness to smooth down the firm tannins of a young Rully.