The 2023 vintage at Domaine Duroché proved to be relatively straightforward, with dry, moderate weather conditions and minimal issues from mildew or botrytis. A brief period of rain in the summer alleviated any hydric stress, allowing for consistent, even ripening across the vines. Harvest began on September 5th, following a sunny start to the month, producing healthy yields at around 40-45 Hl/Ha, notably above the typical Domaine average of 30-35 Hl/Ha yet still under the 56 Hl/Ha appellation maximum. Duroché held back 25-30% of this abundant yield in the cellar to cover anticipated shortfalls in 2024, a vintage with promising quality but much lower yields at 15 Hl/Ha.

"A blend of ten parcels, showcasing dense griottes and dark cherry richness. Long and deeply satisfying on the palate."
Our note

In terms of vinification, the 2023 wines were crafted without the use of sulphites, following a minimalist approach with no pumping over or pigeage. Aging was completed over 12 months in barrels, and for the first time, Duroché introduced 400L Italian eggs to the process. Pierre Duroché had long wanted to try maturing wine in eggs but hadn’t had sufficient production to allocate until 2023. This year, six cuvées, including Etelois, Latricières, Gevrey, Charmes, and Lavaux Saint-Jacques, saw partial egg maturation, with Cazetiers being the only cuvée entirely aged in an egg due to its small yield of 400L.

Pierre notes that the style of his 2023s merges the finesse of 2017 with the concentration of 2019, initially seeming more robust but refining into elegance with maturation. Alcohol levels are balanced across the wines at 12.5-13%. Notably, he incorporated 15% whole bunch fermentation on several of his key cuvées. Bottling is planned for later in November.