Jean-Marc Vincent Les Hautés Auxey-Duresses AOC Blanc 0,75 ℓ

What kind of wine it isAuxey-Duresses Les Hautés by Jean-Marc Vincent is a still white wine from Burgundy made from Chardonnay grapes. It boasts a precise and elegant profile; the winemaking process includes gentle pressing and aging in oak barrels on fine lees. The wine displays broad structure and a clear mineral texture, retains freshness, and can age well. It is enjoyable both young and after a few years in the bottle.OriginIt comes from Auxey-Duresses, in the Côte de Beaune, a hilly area in southern Burgundy. The Les Hautés vineyard features old vines and low yields that increase concentration and character. The continental climate with strong temperature variation preserves acidity and aromatic clarity. Calcareous clay soils with stones impart savoriness and linearity. Agricultural management follows organic principles for an authentic expression of the terroir.How it’s madeThe grapes are harvested and gently pressed to obtain clean must and limit oxidation. Fermentation occurs in oak barrels, then aging continues for a long time on fine lees with targeted bâtonnage, which enhances volume and stability. This process encourages aromatic complexity and a broad texture; the natural acidity of Chardonnay maintains tension and freshness. Bottling preserves the wine’s flavor definition.Tasting notesThe color is light straw yellow with evolving golden reflections. The bouquet offers notes of fresh almond, ripe yellow apple, and citrus hints, with mineral notes of flint and touches of pastry. On the palate, it is lively, with marked acidity and a creamy progression supported by distinct savoriness that lengthens the finish. The closure is clean and persistent, with returns of yellow fruit and slight toasted accents.Food pairingsIt pairs well with shellfish and mollusks such as prawns and scallops, as well as noble fish with light dressings. The wine’s acidity and savoriness enhance seafood dishes without overpowering the flavors. It also works well with white meats like veal or chicken and delicately sauced dishes. Locally, it complements Bresse poultry with cream or pike quenelles with Nantua sauce, achieving balance between roundness and tension.When to serveThis white adapts to a gourmet aperitif or a dinner based on fish or white meats, when seeking a defined and consistent profile. Serve at 10–12 °C in a large glass to encourage aromatic expression and integration of oak notes. In its early years, a few minutes of air in the glass may be beneficial. The freshness offers immediate appeal, while bottle aging increases complexity and softness; optimal consumption remains for several years from release.