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Domaine Maria Cuny -Vézelay

Nick Borland
|
Local Vineyards
|
Sep 29, 2018

Background - The Cunys chose to settle in Yves' home region back in 2000 after learning their trade in the vineyards of Pécharmant and Montbazillac in south-western France. Today they work small parcels of vineyards dotted around the village of Vézelay in the Yonne department ofBurgundy. The Pinot Noir and Gamay vines were planted in 1974 and the Chardonnay and Melon varietals in 1988, only 3 years after the white wines of the « Vézelien » had been granted the right to the generic Burgundy appellation. Their home and wine-making facilities are in a former wine-growers house dating back to 1809 and which is located in buccolic rural setting a few miles from the town of Vézelay itself.

Yves Cuny hard at work in their parcel of vines below the ramparts of Vézelay

The vineyards - Right from the beginning of their viticultural adventure, Yves & Maria decided to manage their vineyards and adopt wine-making practices that respect organic farming practices; that's to say no sythentic chemical products nor pesticides. They have also chosen to restrict the use of sulphites and only use the bare minimum required to protect their wines from oxydation.  2017 has also saw an addition to their organic « armoury » in the use of horses for earthing the base of the vines early winter and de-earthing in the Spring. Their dedication and hard work were rewarded in 2016 when they received official organic certification and their wines now display the well-earned « AB label ».

A delightful picnic with tasting of their wines in the garden of their home

« Each vine is anindividual impregnated with art and light and whose fruit shouldexpress its place of origin. So many emotions and symbols that can be

found in the Cuny's Vézelay wines »

Périco Légasse –Gastronomc critic

The wines -

WHITE WINES

Wine

AOC Bourgogne Vézelay 2014 (12%)

Growing technique

According to organic principles stipulated by Ecocert

Tasting

Appearance - Bright robe, yellow tinged with green. 

Smell - Fruit and freshness quite dominant with well-developped floral aromas.

Taste – complex with blend of minerality & freshness combined with great depth of fruit

Vinification

Manual harvesting.  Direct pressing. Fermented and aged in stainless steel only. Unfiltered. Minimum sulphiting

Vineyard

Clay & limestone. South & south-east facing slopes.

Grape

100% Chardonnay. 35 year old vines.

Ageing potential

5 to 6 years

Food pairing

Seafood. Goats cheese or Epoisses. White meats

Wine

AOC Côteaux Bourguignons Melon (12%)

Growing technique

According to organic principles stipulated by Ecocert since 2012

Tasting

Appearance – Pale yellow 

Smell – very aromatic

Taste – refreshing with overtones of exotic fruit. Light-bodied

Vinification

Manual harvesting.  Direct pressing. Fermented and aged in stainless steel only. Unfiltered. Minimum sulphiting

Vineyard

Clay & limestone. South & south-east facing slopes.

Grape

100% Melon. 30 year old vines.

Ageing potential

2 to 3 years

Food pairing

Aperatif. Easy drinking

RED WINES

Wine

AOC Bourgogne Pinot Noir « Les Jacquets » 2013 (12%)

Culture

According to organic principles stipulated by Ecocert since 2012

Tasting

Appearance – Bright, deep ruby red robe

Smell – Elegant and fresh with aromas red fruit

Taste – Fruity and quite full-bodied supported by elegant tanins. Remarquably harmonious. Slightly spicy and peppery

Vinification

Manual harvesting and sorting. Destemmed and crushed by feet. Cool gradual maceration. Juice pumped over floating cap of skins and cap punched back into juice.  Unfiltered. Minimum sulphiting

Should be allowed to breath and drunk and room temerature

Vineyard

Clay & limestone. South & south-east facing slopes.

Grape

100% Pinot Noir. 40 year old vines.

Ageing potential

5 to 10 years

Food pairing

Grilled meats

Wine

AOC Côteaux Bourguignons  2015 (12%)

Growing technique

According to organic principles stipulated by Ecocert since 2012

Tasting

Appearance – Bright, deep ruby red robe

Smell – Very expressive with strong red fruit aromas.

Taste – Good fruit and smooth on the palette. Medium-bodied and easy drinking. Can be drunk slightly cooled or at room temperature.

Vinification

Manual harvesting and sorting. Destemmed and crushed by feet. Cool gradual maceration. Juice pumped over floating cap of skins and cap punched back into juice.  Unfiltered. Minimum sulphiting

Vineyard

Clay & limestone. South & south-east facing slopes.

Grape

100% Gamay. 42 year old vines.

Ageing potential

2 to 3 years

Food pairing

Cold meats, lightly grilled meats. Ideal for making pears in red wine !

Nick Borland
My professional experience in wine and tourism has been long and varied and has included, amongst others, working as a wine buyer and sommelier for boutique hotels, putting together wine lists for restaurants, a specialised wine tour guide for luxury hotel barges, a « wine hunter » for Scandinavian importers as well as organising and conducting wine-tastings to Wine Societies in the UK, Germany and Holland. I have also completed my WSET Level 3 and and obtained a certificate in Advanced Tasting Techniques from the Wine University in Suze-la-Rousse". I love sharing my knowledge of wine and spirits with people interested in the topics. I have a passion for how wine is made, from the methods used to the history of the grapes. If you would like to learn more about wine, join me in my Facebook group by signing up below to using the form. I talk about wines, answer all the questions you may have about it growing techniques, history, and even organise webinars for the group members where I talk about wine in a bit more detail. Hope to welcome you there soon!
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