A major Burgundy appellation

In the heart of the lesser-known Côte Chalonnaise, Rully is a haven for lovers of great Burgundy wines in search of the best value for money. The village is at the heart of Burgundy’s winegrowing history, despite being far from the Côte d’Or and its Grands Crus. From the Dukes of Burgundy to neighboring abbeys, all the region’s greats have stopped off in the village to marvel at the finesse of its wines and the beauty of the village itself. Even today, the 370 hectares of AOC Rully belong to the elite of French wines, with no fewer than 23 climats elevated to the rank of Premier Cru in both red and white.

Les Premiers Crus Blancs

With no fewer than 69 hectares of Chardonnay vines planted, Rully gives pride of place to white grapes in its Premier Crus. The clay-limestone soils of the climats at the heart of the village’s hillsides are ideal for Chardonnay, the king of Burgundy’s white grape varieties. The result is very fresh, light wines with floral and fruity aromas. There are notes of acacia, hawthorn and elderberry, as well as a framework of white-fleshed fruits such as peach, apple and pear.

This freshness in the whites is a superb complement to creamy dishes and pressed cheeses from neighboring Franche-Comté. From blanquette de veau to sole meunière to bouchée à la reine, all are welcome at the table once the bottle is drawn. An opportunity to dust off the classics of great French cuisine. Be careful, however, not to choose dishes that are too spicy, which would totally erase the finesse of Rully.

Les Premiers Crus Rouges

On the red side, it’s Pinot Noir that, unsurprisingly, dictates the wines of Rully. It is found planted on the less clayey parts of the hillsides. With just under 30 hectares of Premier Cru vines, it is clearly outnumbered by the whites. This is primarily due to the fact that most terroirs are perfectly suited to whites, and a little less so to reds. So there’s no doubt that only wines from the best Pinot Noir vineyards will be classified as Rully premier cru. An undeniable guarantee of quality.

In the glass, they have all the hallmarks of great Burgundy wines. A framework of crunchy red fruits, with a few spicy and floral notes to lift the whole. There’s also a certain texture on the palate that comes from barrel ageing. Food with character will have its place with these wines: calf’s liver in vinegar, roast pigeon or andouillette are superb choices for those who are fond of them. If you’re not a fan of offal, you can fall back on simmered red meats like pot au feu or boeuf bourguignon.