Domaine Coche-Dury - Auxey-Duresses

Domaine Coche-DuryAuxey-Duresses

4.3
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Auxey-Duresses of Domaine Coche-Dury is a red wine from the region of Auxey-Duresses of Burgundy.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Auxey-Duresses from the Domaine Coche-Dury

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Auxey-Duresses of Domaine Coche-Dury in the region of Burgundy is a with a nice freshness.

Wine flavors and olphactive analysis

Wine with oak taste

oak, coffee

Wine with earth taste

leather, mushroom

On the nose the Auxey-Duresses of Domaine Coche-Dury in the region of Burgundy often reveals types of flavors of blackberry, leather or raspberry and sometimes also flavors of non oak, earth or oak.

Details and technical informations about Domaine Coche-Dury's Auxey-Duresses.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Pinot noir

Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.

Last vintages of this wine

Auxey-Duresses - 2015
In the top 100 of of Auxey-Duresses wines
Average rating: 4.111110
Auxey-Duresses - 2014
In the top 100 of of Auxey-Duresses wines
Average rating: 3.911110
Auxey-Duresses - 2013
In the top 100 of of Auxey-Duresses wines
Average rating: 4.311110
Auxey-Duresses - 2012
In the top 100 of of Auxey-Duresses wines
Average rating: 4.211110
Auxey-Duresses - 2011
In the top 100 of of Auxey-Duresses wines
Average rating: 4.311110
Auxey-Duresses - 2010
In the top 100 of of Auxey-Duresses wines
Average rating: 4.411110
Auxey-Duresses - 2009
In the top 100 of of Auxey-Duresses wines
Average rating: 4.111110

The best vintages of Auxey-Duresses from Domaine Coche-Dury are 2010, 2006, 2013, 2011 and 2008.

Informations about the Domaine Coche-Dury

The winery offers 22 different wines.
Its wines get an average rating of 4.5.
It is in the top 15 of the best estates in the region
It is located in Auxey-Duresses in the region of Burgundy

The Domaine Coche-Dury is one of of the world's great estates. It offers 18 wines for sale in the of Auxey-Duresses to come and discover on site or to buy online.

Top wine Burgundy
In the top 1500 of of France wines
In the top 150 of of Auxey-Duresses wines
In the top 4500 of red wines
In the top 5500 wines of the world

The wine region of Auxey-Duresses

The wine region of Auxey-Duresses is located in the region of Côte de Beaune of Burgundy of France. Wineries and vineyards like the Domaine Dupont-Fahn or the Domaine Coche-Dury produce mainly wines red, white and pink. The most planted grape varieties in the region of Auxey-Duresses are Pinot noir, Chardonnay and Aligoté, they are then used in wines in blends or as a single variety. On the nose of Auxey-Duresses often reveals types of flavors of blackberry, pineapple or tropical and sometimes also flavors of stone fruit, tropical fruit or honeysuckle.


The wine region of Burgundy

Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.

News related to this wine

An overview of the Rully appellation

The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Rully. Situated at the end of the Côte de Beaune region, it marks the begining of the côte chalonnaise with such a diversity of landscapes. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines/​​​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb​​​​ Find out more on our website: https://www.bourgogne-wines ...

The appellations of Bourgogne

Understand the hierarchy of Burgundy wine appellations in less than a minute! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...

The Irancy appellation seen by Nicolas Ferrari

Nicolas Ferrari, from Domaine Ferrari, explains how the Irancy Village appellation has been created over the years. He also reveal the ageing capacity of the appellation and invites us to be patient “ Our patience is always rewarded with an Irancy”. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines/​​​​ Instagram: https://www.instagram.com/vin ...

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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