Domaine De Suremain Rully 1er Cru 'Preaux' 2018
This premier cru Rully from the Cote Chalonnaise throws out a range of complexity from red currant acidity to black cherry suavity. A touch of rusticity in the tannins brings out a freshness and vivacity that makes this wine approachable now, and that will make it magnificent in 4-5 years’ time.
DOMAINE ERIC DE SUREMAIN
Eric De Suremain talks a lot about synergy. Synergy between where you come from and who you are. He inherited much more from his father than just the chateau in the center of Monthelie. He got a passion for the land, the rudiments of viticulture, a love of the vine and the culture of wine. And when he talks about synergy between who you are and respect of that heritage, the discussion turns to biodynamics.
BURGUNDY 2018 VINTAGE
There has been talk over the past year of the 2018 vintage in Burgundy being one of the greatest of all time. Comparisons with the mythical 1947, and all that. But let’s be careful and take a closer look.
We’ve tasted some marvellous wines, both white and red, and from all of the appellation levels. Purity and concentration would be the key words across the board.
But lest we forget, 2018 was the hottest vintage in Burgundy since 2003. And frankly, we were expecting wines like we got in 2003: flabby whites and Cote du Rhone-like reds. But that did not happen. And the secret to understanding 2018 Burgundy lies in understanding the difference between these two very hot years.
If you look at 2018 from start to finish, not only was it hot, it was dry: 50% less precipitation than the annual average over the past 30 years. However, if you were here in the early part of the year, you’ll certainly remember the rain.
After a very dry summer in 2017, winter 2017-18 was wet. It rained nearly every day through March and into April. And the vine was slow to bud.
That all changed in the middle of April. Wet soil and higher temperatures brought on explosive growth in the vineyards that the vigneron had a tough time keeping up with. In a week we went from bud burst to unfurled leaves.
The first flowers burst in mid-May. The crop set regularly with very little disruption, and summer settled in. The early wet conditions followed by April’s warmth saw the onset of mildew, but the fungus never stood a chance.
It was a hot and sunny summer. Some would say it was a heat wave and a drought. And we started to see signs of stress in vineyards in certain sectors. Things were better where there was a little rain. But August was bone dry. In fact, there was no rain from June 15th to the end of October.
It was about this time that comparisons to 2015 cropped up. You could see ripeness rapidly approaching, and there was talk of harvest starting at the end of August.
The vines were incredibly healthy; no moisture means no threat from mildew or odium. No rot. Good ripeness.
And, for the first time since 2009….a normal yield! So, let the harvest begin!
And it did, in the last days of August. What was most astonishing right from the start was that the perceived acidity levels seem OK. Granted, there’s no malic acid, but the levels of tartaric acid seem to be compensating, and there is an over-all impression of balance.
Also amazing was the amount of juice the Chardonnay crop produced. Not only was the yield bigger than the past 10 years’ average, but the amount of juice set a record for Burgundy. So there will be a lot of 2018 around.
And all this in a year that felt more like the south of Spain than Burgundy as we know it. The only thing we can attribute the quality of 2018 to is the abundant winter rains, and the vine’s ability to go searching for water when it needs it.
COTE DE BEAUNE
Monthélie is situated between Volnay and Meursault, with one of the prettiest views in the Côte de Beaune. The vineyards form a horseshoe shape around the village, from the slopes leading down from Volnay and continuing into the Auxey-Duresses valley. For a small village with a population of fewer than 200, Monthélie produces a lot of wine: 65,000 bottles per year. And many of the village inhabitants are directly involved in that production.
Produced only in the commune of Monthélie appellation Monthélie includes 15 premiers crus.
Monthélie is nearly all red, and that red should be brilliant ruby. Cherry and blackcurrant fruit, and, in certain vineyards, a similar floral arrangement to Volnay (violets!) highlight the bouquet. As the wines evolve, they take on the typical Pinot Noir secondary aromas of undergrowth, leather and mushroom. Monthélie, on the Volnay side of the village, is fine and delicate like Volnay. And on the Auxey-Duresses side, the wines can be firmer with more obvious tannic structure.
As with nearly every village in this zone, the plantation of Chardonnay is on the rise in Monthélie, though it accounts for only 10% of the production today. These whites are often described as being similar to the wines of neighboring Meursault. That is true, though in terms of finesse, slightly exaggerated. You get lemony acidity, white flowers, sweet apple and nuttiness which when in balance make for a great value Chardonnay.
There are two distinct vineyards zones in appellation Monthélie. Some of the vines are on the Volnay side of the village facing south and south-east and planted on pebbly bathonien limestone with a top layer of red clay and marl. And some of the vines are on the Auxey-Duresses side where the rock is argovien limestone and exposures are easterly or westerly, depending on course of the Auxey valley. Altitudes are between 270-320 meters.
Nearly all reds - Pinot Noir
Whites - Chardonnay
Production surface area
1 hectare (ha) = 2.4 acres
Reds : 106.38 ha (including 34.31 ha premier cru)
Whites : 12.96 ha (including 1.69 ha premier cru)
The reds of Monthélie can be velvety but quite firm, with tannins that need roasted meats with a crunchiness: roast fowl (dark or white meat), roast lamb, or rabbit. These wines also go well with country pâtés. For cheese, go for creaminess Brillat-Savarin, Brie or Reblochon.
On the label, the appellations 'Monthélie' and 'Monthélie 1er Cru' may be followed by the name of a specific vineyard, known as a climat.
The followin climats are classified as premier cru: