Auxey-Duresses AOC Les Clous 2022 Domaine Pierre Boisson

What kind of wine is it

Auxey-Duresses Les Clous by Domaine Pierre Boisson is a still white wine made from Chardonnay grapes cultivated in the Côte de Beaune, Burgundy. The winemaking process aims to enhance aromatic purity and fruit definition, with fermentation and aging in well-judged oak. On the palate, there is notable breadth, freshness, and a creamy texture, with a savory finish that maintains balance and versatility, whether at the table or after a brief period of bottle aging.

Where does it come from

This wine originates from Auxey-Duresses, in the southern sector of the Côte de Beaune, between Meursault and Monthelie. The exposed slopes and good ventilation promote vibrant acidity and aromatic precision. The calcareous-clay soils with marl and surface stones ensure effective drainage and a distinct mineral character. The hillside elevations and continental climate with marked temperature differences support slow, fragrant grape ripening.

How it's made

Harvesting occurs at full ripeness to combine richness and freshness. After pressing, fermentation follows traditional practices with temperature control and protection from oxidation, preserving the delicate aromatics. Maturation continues in oak barrels, both new and used, bringing toasty and spicy hints without overpowering the fruit. Extended lees aging and careful racking ensure stability, roundness, and good persistence.

Tasting notes

It appears a brilliant straw yellow with luminous highlights. The nose is clean and layered: notes of ripe apple, flowers and hints of honey emerge, then fresh almond and toasted bread from barrel aging. The palate opens soft and enveloping, sustained by integrated freshness that keeps the sip lively. The finish is long, with lingering fruit and a mineral savoriness that leaves the palate clean.

Best pairings

It pairs effortlessly with fish dishes and poultry preparations, where the Chardonnay’s structure and freshness balance delicate sauces and gentle cooking methods. Excellent also with seafood and shellfish, such as seared scallops or main courses based on mollusks. For a regional touch, try with cheese gougère or a delicate quiche lorraine. Poulet de Bresse with cream enhances the wine's creamy character and persistence.

When to serve it

This white suits those seeking precision and fullness without excess, ideal for seafood dinners, Sunday lunches, or occasions requiring versatility. The recommended serving temperature is 10–12 °C, with brief decanting to open up the bouquet. It is immediately enjoyable for its aromatic clarity and can evolve for several years, becoming increasingly complex and developing more mature notes balanced by its tension.