Côtes d`Auxerre- Appellation vin de Bourgogne

Bourgogne
Côtes d’Auxerre
APPE LLATI O N D ’ O R I G I N E C O N T R Ô LÉ E
Appellation Régionale of the Auxerrois region (Yonne).
The name CÔTES D’AUXERRE can only be added to the word BOURGOGNE
for red, white and rosé wines produced within the defined area of the
appellation.
Producing communes: Augy, Saint-Bris-le-Vineux, Auxerre, Vaux,
Quenne, Vincelottes, Champs-sur-Yonne.
On the label, the words CÔTES D’AUXERRE must follow the name
BOURGOGNE.
TASTI N G N OT E S
Red : intense ruby hue. Aromas include notes of cherry, raspberry and
black fruits from the older vines, and the whole is underlined by a subtle
minerality. This complex bouquet is matched in the mouth with wild cherry,
wild strawberry, and a touch of liquorice. Supple and silky, full and wellrounded - a most agreeable wine.
White : gleaming and golden, sometimes with greenish highlights. The
attack reveals aromas of almond, hazelnut and white flowers. A likeable wine
which rapidly gains in power and elegant minerality. As it evolves it develops
nuances of dried fruits and underbrush along with real aromatic richness.
SERVIN G S U G G E S T I ON S
Red: this pleasant, perfumed wine has more velvet than structure and would
make a perfect accompaniment to chicken in red wine sauce, duck, or
(why not?) rabbit. Its aromatic richness likewise pairs nicely with calf’s liver,
blancing the unctuosity of the meat with the winning vivacity of the wine.
Serving temperature: 14 to 15°C.
White: its attractive minerality and open approach demand delicate dishes
with moist texture, such as fish pies. You might equally well serve it with veal
dumplings, fine fish, or roasted eggplant.
Serving temperature: 11 to 12°C.
No. 12
Bourgogne Côte Saint-Jacques
Troyes
Troyes
TG
V
Se
Ligny-le-Châtel
n
in
ço
re
n
ma
JOVINIEN
Ar
Joigny
Dannemoine
n
Yon
e
Molosmes
Épineuil
Villy Maligny
Tonnerre
Lignorelles
FontenayParis
La-Chapelle6
près-Chablis
et Joigny
Bleigny- Vaupelteigne
Collan
Poinchy
TONNERROIS
le-Carreau
Fyé
Beines
Milly
Dijon
Fleys
Venoy
Auxerre
Viviers
Chablis
Béru
Chichée
Courgis
Quenne
ChemillyPoillyVaux
sur-Serein
sur-Serein
Saint-BrisChitry Préhy
le-Vineux
ChampsSaint-Cyr-lès-Colons
sur-Yonne
Escolives Bailly
CHABLIS
Jussy
Irancy
NoyersCoulangesVincelottes AUXERROIS
sur-Serein
la-Vineuse
Cravant
Migé
Nitry
Val-de-Mercy
Vermenton
A
Chablis Grand Cru
Chablis Premier Cru
Chablis
Petit Chablis
Saint-Bris, Irancy
Charentenay
Bourgogne aligoté
Bourgogne Chitry
Bourgogne (blanc et rouge)
Bourgogne Côte Saint-Jacques
Bourgogne Côtes d'Auxerre
Bourgogne Coulanges-la-Vineuse
Bourgogne Épineuil
Bourgogne Tonnerre
Bourgogne Vézelay
Crémant de Bourgogne
Dijon
et Lyon
VÉZELIEN
Asquins
Vézelay
Tharoiseau
Avallon
Saint-Père
L O C AT I ON
The Auxerre vineyards (pronounced “Ausserre”), lying on either side of the
river Yonne, boast ancient lineage, thanks to the abbey of Saint-Germain and
a proximity to Paris. Today they are very much alive. In 1993, wines from the
communes of Auxerre, Vaux, Champs-sur-Yonne, Augy, Quenne, Saint-Brisle-Vineux and Vincelottes were granted the right to add a local identifier to the
appellation Régionale Bourgogne. In any case, these vineyards continue to have
their own distinct personality.
S OI L S
These vineyards form part of Bourgogne’s “golden gate”, lying as they do on
Jurassic limestones (Kimmeridgian and Portlandian).
C OL OU R (S) A N D G R AP E VAR I E T Y ( IES)
Red and rosé wines - Pinot Noir.
White wines - Chardonnay.
PROD U C T I ON
Area under production*:
Average annual yield**:
1 hectare (ha) = 10,000 m² = 24 ouvrées.
1 hectolitre (hl) = 100 litres = 133 bottles.
Reds: 122.31 ha.
Whites: 75.65 ha.
Reds: 5,858 hl.
Whites: 4,216 hl.
*In 2011 **5 years average, 2007-2011
www.bourgogne-wines.com