Domaine Jean-François Coche-Dury is one of the most sought-after names in Burgundy, famed for producing some of the most expensive white wines in the world. The demand for these fiercely collected wines far outstrips supply.
The original Domaine Coche was founded in the 1920s by Léon Coche. Léon’s grandson Jean-François, who had worked in the vineyards alongside his father George from the age of 14 and took full control in 1973, was responsible for building the domaine’s reputation to the stratospheric heights of today.
Two years after taking control of the estate, Jean-François married Odile Dury, expanded the holdings, and renamed the property Domaine Coche-Dury in honour of the union. Today, the estate is run by Jean-François and Odile’s son Raphaël, who worked alongside his father from 1999 until he officially retired in 2010.
The estate consists of nine hectares, predominantly in and around the winery in Meursault, where it works with over 15 different parcels. It also owns small holdings in Puligny-Montrachet, Auxey-Duresses, Monthélie, Volnay and Pommard. Although most famous for their Chardonnay, the domaine also produces outstanding Pinot Noir, including a village Pommard Les Vaumuriens, a rare Meursault Rouge, a Monthélie, an Auxey-Duresses, a Volnay Premier Cru, which comes from two climats (Taille Pieds and Clos des Chênes), and a Bourgogne Rouge.
Coche-Dury’s top white wines are their almost-mythical Corton-Charlemagne Grand Cru, along with the Meursault Premiers Crus Caillerets, Genevrières and Perrières. The estate produces a number of single-vineyard village Meursaults, including Les Chevalières and Les Rougeots, as well as a single-vineyard village Puligny-Montrachet Les Enseignères, a Bourgogne Blanc and Bourgogne Aligoté.
Every Coche-Dury wine is made to a very high standard – indeed, their Bourgogne Chardonnay can compete with some of the best Premiers Crus from other producers.
Winemaking at the domaine remains traditional with long fermentations and long ageing in barrel (with up to 50% new oak), typically with high concentrations of lees (dead yeast) left in the barrel. This creates a reductive environment that protects the wine from oxidation and produces a distinctive struck-match aroma typically associated with the wines – a style that has been copied around the world with varying success. The Pinot Noir is all completely destemmed. All the wines are bottled unfiltered.