|  Les Duresses is one of the lieux-dits for which the origins of the name are still unclear, although it could relate to the ‘duresse’, or ‘hardness’ of its wines.


|  This Monthelie premier cru is situated opposite the others (between Volnay and the village). Les Duresses lies on the other side of the valley, at the entrance to the Auxey-Duresses Fault, in the continuation of Duresses in Auxey-Duresses.


|  25,35 ares.


|  This Pinot Noir offers an intense, bright hue flecked with purple. The nose reveals characteristic aromas of morello cherry, cherry stone, wild strawberry, redcurrant and raspberry combined with subtle gamey notes and a touch of spice. The palate has plenty of volume and a nice, fleshy texture underpinned by rather astringent tannins in its youth, which evolve to give a concentrated, complex and intense structure after a few years in the bottle.

Our sommelier’s recommendations

|  Its well-structured tannins give it a solid, powerful mouthfeel and good ageing potential. The Monthelie 1er Cru Les Duresses is a real carnivore’s wine and works well with game owing to the animal notes in the wine, particularly in older vintages. It is also a good choice for a prime rib of beef, braised lamb, musk ox meat and all fibrous meats. The ideal choice for any mature cow’s milk cheese, in particular an Epoisses or an Ami du Chambertin.

Serving temperature

|  Between 15 and 17°C.

Ageing potential

|  If you’re patient enough, this wine can easily keep for 10 years or more, depending on the vintage.