About
Domaine Prunier & Fille
Domaine Prunier & Fille is located in Auxey-Duresses, Burgundy. The vineyards of the domaine cover 12 hectares of terroirs of Auxey-Duresses, Meursault, Volnay, Pommard, Beaune and Chorey-les-Beaune. Estelle Prunier is the domaine’s winemaker. She follows a sustainable approach, but without certification.
The wines of the domaine have a little oxidative style and show lots of flavour dimensions.
Top wine of the domaine is Auxey-Duresses Premier Cru Clos du Val. The Auxey-Duresses Premier Cru Clos du Val 2013 scored 90 by the Wine Advocate.
Robert Parker comments on The Auxey-Duresses Premier Cru Clos du Val 2013: “The 2013 Auxey Duresses Premier Cru Clos du Val comes from three parcels within the premier cru - 50 percent destemmed and matured in 25 percent new oak. It has a bright pastille-like purity on the nose with fresh strawberry, orange blossom and limestone scents that embrace the new wood so that it is barely noticeable. The palate is medium-bodied with a fine fleshy entry, more controlled and refined than the premier cru with a straightforward but elegant finish. This comes recommended.”
History
Domaine Prunier & Fille has been farmed by Estelle Prunier since 2004. Before that, she has been working alongside her father Michel Prunier, who had been the winemaker of the domaine since 1968.
Though the Prunier family owned some vineyards beginning from the 19th century, it was Michel Prunier’s father Jean Prunier, who founded the domaine. Jean Prunier bought the house and its 350-year-old cellars, which are now the home for the domaine. In the mid-1970s Jean Prunier decided to start bottling under the domain name, as previously, all the wine had been sold to the négoce. The domaine was growing throughout the generations and nowadays 12 hectares are farmed, 8 owned and 4 rented. Domaine Prunier & Fille is one of five Prunier domaines in the village.
Approach
Sustainable without certification
Domaine Prunier & Fille is farmed following the sustainable approach but without certification.
The vineyards are ploughed, but not according to organic principles. Harvesting is mixed - 7 hectares are harvested by machine and 5 hectares of the vineyards are harvested by hand.
The white wines are aged for 10 months before bottling.
The reds are half-destemmed, representing the hand-picked proportion of the crop. The reds take a little longer ageing period - for 15 to 18 months.
New wood does not exceed 25 percent.