Additional Information
Soil: Limestone, Iron.
Winemaking: 2 Weeks on Skin, Steel.
Sulphur: 0/0.
Tasting Notes: Century Old Gamay Vines Vinified A La Bourguignonne. Very Limited.
Pairings: Veal Tartare, Burger, Carpaccio.
Info: Burgundy is built on rules, tradition and family names. Yann Durieux is not. A fourth-generation vigneron from Nuits-Saint-Georges, he spent a decade with Henri-Frédéric Roch before launching Recrue des Sens in 2010. There, he embraced biodynamic farming, wild yeast, whole-bunch fermentation and no additions, labelling all his wines as Vin de France. To Burgundy’s traditionalists, it was insane. To Durieux, it was simple: make the wines he wants to drink without following the appellation rules that often would impose the addition of sugar to hit a certain alcohol level.
Working in the Hautes-Côtes de Nuits, Durieux has turned overlooked vineyards into a stage for expressive, natural wines. His bottles have become cult favorites proving you don’t need an appellation to make an impression. Durieux isn’t interested in rebellion for its own sake — he wants to make wine with energy, freedom and identity and maybe leave Burgundy a little less afraid of breaking its own rules.
