Auxey-duresses “Les Hautés" 2024
Region: Côtes de Beaune
Producer: Domaine Franck Lamargue
Why we chose this wine
On the 12 hectares of the estate the growing is sustainable: chemical treatments are limited and only carried out when needed. Work in the vineyard is adapted to the needs of each plot. Some plots are ploughed with respect for the environment and the terroir, which makes the soil more alive: micro-organisms and insects multiply there and enrich it. Well-judged soil work gives the wine balance and drinkability, and lends it a fine tension. Other plots are grassed over, which improves the structure and the load-bearing of the soil and protects it from erosion.
| Volume | 75.0 cl. |
| Grape Variety | chardonnay |
| Drinking window | 2025-2030 |
| Serveren bij | Prawns, fish in sauce, seafood gratin or ratatouille; also with Gruyère, blue cheese or aged goat's cheese. |
| Alc. | 14.0% |
| Vinification | Plot right next to Meursault, on marl, on a plateau above the Meursault 'Vireuils': plenty of sun and freshness from the altitude. Old vines of 65 years with low yields. Hand-harvested, slow and gentle pressing, 24 to 48 hours of static settling. Alcoholic and malolactic fermentation in oak barrels, with native yeasts. |
| Ripening | Around twelve months in French oak, 10 to 30% new, medium toast. |
What the critics say
JancisRobinson.com
16,5/ 20
Tasted 08-01-2026
Drink: 2027–2031
Drink: 2027–2031
A fine advert for Auxey. Has plenty of ripeness and generosity, judicious use of oak adding extra layers of nuttiness and complexity. Bright acidity, long and lingering finish. A lovely Chardonnay in this tricky vintage. Mini-Meursault. GV
— Andy Howard MW, JancisRobinson.com
The producer
Domaine Franck Lamargue
Franck Lamargue founded his estate in 2005, straight after his studies in Beaune, together with his former training mentor; he has run it alone since 2011. From La Rochepot he farms 12 hectares sustainably, with plots in Santenay, Maranges, Monthelie, Auxey-Duresses and Saint-Romain among others. Native yeasts and ageing in French oak, with at most 30% new wood.