Presentation
Founded in 1946 by Henri Jacqueson, the estate was a pioneer in enhancing the reputation of the Rully appellation, contributing to its influence. His son Paul Jacqueson continued this quest for excellence, and today, his children Marie and Pierre perpetuate this legacy with passion.
The estate covers 18 hectares, spread over Rully, Mercurey, and Bouzeron, with 55% red wines and 45% white wines. Sustainable farming helps preserve the natural balance of the vines. Harvesting is done manually, followed by meticulous sorting of the berries.
Vinification is precise, with controlled fermentations and aging in oak barrels of several wines. The whites stand out for their tension and minerality, while the red
Location
0.85-hectare plot planted in 1992, located on the plateau above Rully, near the Agneux caves.
Terroir
West exposure. Reddish limestone and clayey brown soils.
In the vineyard
Simple Guyot pruning on the remainder.
Harvest
Manual grape harvesting in crates.
Winemaking
Sorting table, destemming, gravity filling. Cold maceration (between 5 and 10°C) for 3 to 6 days, then alcoholic fermentation, maceration for 2 to 3 weeks. The frequency of pump-overs or punch-downs depends on the year and is decided after tasting.
Ageing
100% in barrels including 15% new barrels for 12 months. 1 racking in July, followed by egg white fining barrel by barrel. Bottled unfiltered.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 32 years old
Ingredients & nutrition ›
Serving
15 to 16°C
Ageing potential
2 to 3 years
Tasting
Rully “La Barre” from Jacqueson reveals a bright ruby color of good intensity. The nose opens with fresh red fruits — cherry and strawberry — enhanced by more complex notes of underbrush, damp earth, and a hint of sweet spice (pepper, perhaps a trace of anise), highlighting the finesse of Pinot Noir without overwhelming it. On the palate, the wine is well-balanced, with lively yet well-integrated acidity that carries the fruit. The tannins are supple and fine, adding structure without harshness. The texture is smooth, and the flavors evolve toward lightly candied stone fruits, ending on a fresh and elegant mineral finish.
Food pairings
This wine pairs wonderfully with dishes that complement its fruity freshness and refined structure. Try it with herb-roasted poultry (thyme, rosemary), duck breast with red berry sauce, or even honey-glazed pork tenderloin. It also makes an excellent match for sautéed mushrooms or a game terrine. For cheese, opt for a semi-soft, lightly aged variety like Chaource or Brillat-Savarin, served at room temperature to harmonize with the wine’s tannins. Serve at 15–16 °C for optimal enjoyment.