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Domaine Audiffred  Vosne-Romanee "aux Chalandins"

Domaine Audiffred

Domaine Audiffred Vosne-Romanee "aux Chalandins"

฿5,600

SKU:WRW6711DJIn stock

When Henri Audiffred returned to his family's 5-hectare domaine in 2007 after fourteen years at Domaine de la Romanée-Conti, he brought with him a single governing conviction: old oak, never new. Aux Chalandins is a village-level lieu-dit in Vosne-Romanée, where the Côte de Nuits' characteristic limestone bedrock sits beneath soils that deliver the mineral precision and red-fruit tension the appellation is known for — without the weight of the Grand Cru belt's deeper clay accumulations.

In the cellar, Henri applies 100% destemming, a brief cold maceration to extract colour and aromatic precursors before fermentation kicks off with exclusively indigenous yeasts, then moves into wooden vats for 15–18 days with pigeage and remontage at least three times daily. The élevage runs 16–18 months in exclusively used oak barrels — zero new wood — before manual bottling, unfined and unfiltered. That refusal of new oak at any level of the range is the domaine's defining transgression in a Côte de Nuits context where new-barrel percentages routinely climb with prestige.

The 2022 Burgundy growing season delivered generous ripeness tempered by well-timed August rainfall, producing village-level wines of unusual density and freshness in tandem. Aux Chalandins in this vintage rewards a short decant now and will continue to develop through 2030–2033.

Details

Country
France
Region
Burgundy
Subregion
Vosne-Romanée
Variety
Pinot Noir
Vintage
2022
Bottle size
750 ml
Body
Medium
Acidity
Medium-Full
Tannin
Medium-Light

Taste profile

BodyMedium
LightMediumMedium-FullFull
AcidityMedium-High
LowMediumMedium-HighHigh
TanninMedium
LowMediumMedium-HighHigh

Pairs well with

  • Roasted duck breast with cherry jus and wilted endive
  • Mushroom and truffle risotto with aged Comté
  • Slow-braised rabbit with Dijon mustard and tarragon
  • Grilled lamb chops with herbed lentils du Puy
  • Seared duck liver with caramelised shallots on brioche

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