Auxey-Duresses Rouge Moulin Aux Moines

Auxey-Duresses Rouge Moulin Aux Moines comes from one of Burgundy’s most characterful corners, tucked between the villages of Auxey-Duresses and Meursault in the Côte de Beaune. The Clos du Moulin aux Moines itself is a historic walled vineyard (“clos”) created by the monks of Cluny in the 10th–11th centuries and farmed by religious orders for roughly six hundred years. Today the estate covers around 16 hectares across prime Côte de Beaune villages and is entirely certified organic and biodynamic, with a focus on detail in the vines rather than manipulation in the cellar. 

The red Auxey-Duresses “Moulin Aux Moines” is 100% Pinot Noir grown on classic Burgundian clay-limestone soils. In the heart of the clos, parcels of old vines planted in the early 1950s provide naturally low yields and concentrated fruit, giving this cuvée extra depth and length on the palate. The site sits on a cool, gently sloping exposition, which helps preserve acidity and aromatics even in warmer vintages. 

In the cellar, the domaine follows traditional Burgundian methods: hand-picked grapes, a classic maceration and fermentation in stainless steel tanks, then aging for roughly 12–18 months before bottling. The goal is to express the vineyard, not the winemaking, so new oak is used with restraint and extraction is kept moderate. 

In the glass, Auxey-Duresses Rouge Moulin Aux Moines generally shows a bright ruby color. The nose leads with red cherry, redcurrant, and raspberry, layered with darker berry tones, gentle baking spices, and a touch of earth and dried flowers. On the palate it is medium-bodied, with a silky texture, fine-grained tannins, and a lively line of acidity that carries flavors of fresh red fruit, subtle spice, and a faint almond or nutty hint into a long, mineral-driven finish. 

This is a versatile food wine. It shines with roast chicken, pork tenderloin, duck, mushroom dishes, and Burgundy-friendly fish like seared salmon or tuna. With its balance of fruit, structure, and freshness, it can be enjoyed in youth after a short decant, yet has the concentration and backbone to develop complexity over 8–10 years in a good cellar.