2022 Domaine Charles Audoin Marsannay Les Longeroies

Domaine Charles Audoin 2022 “Les Longeroies”, Marsannay

Producer Background
Domaine Charles Audoin is a fifth‑generation family domaine in Marsannay, Burgundy. The estate is now managed by Cyril Audoin, building on the work of his father, Charles. The Audoin family has expanded their holdings to include many premier vineyard plots in Marsannay, and they farm using organic practices. Their winemaking emphasizes purity of fruit, minimal intervention, and letting the terroir speak clearly.

Grape, Vineyard & Terroir
This is 100% Pinot Noir, sourced from the “Les Longeroies” lieu‑dit in Marsannay. Les Longeroies is one of the larger and more prominent single‑vineyard sites in the appellation. The vineyard sits on slopes with soils composed of clay and limestone, offering both richness and minerality. The plot yields a fruit that is expressive yet retains structure.

Winemaking & Style
The grapes are harvested carefully and treated with respect in the cellar: gentle extraction, moderate use of oak (including a portion of new oak), followed by aging through two winters. Vinification is designed to maintain balance—supporting the fruit and terroir rather than masking them. The wine is bottled without over‑fining or filtration to preserve natural texture.

Tasting Notes
This 2022 “Les Longeroies” opens with aromas of bright cherries, red berries, and a hint of pomegranate, lifted by touches of orange zest and floral notes such as peony. On the palate it is medium‑ to full‑bodied, with supple tannins, solid structure, and a seamless balance between fruit richness and freshness. Flavors extend into red plum, underbrush, and a subtle herbal or forest floor nuance, finished with fine minerality and a lingering edge.

Food Pairing Suggestions
Here are foods that play well with this wine’s character:

• Roast lamb or herb‑crusted lamb chops

• Duck breast with fruit or berry sauces

• Poulet rôti (roast chicken) with mushrooms or herbs

• Coq au vin or hearty poultry stews

• Semi‑firm cheeses like Comté, aged Gouda, or Tomme

Serving & Cellaring Potential
Serve at about 16‑18°C to allow aromas and structure to emerge. A short decant will help reveal secondary aromas and soften tannins. While it is drinkable now, it has excellent aging potential—expect it to develop further over the next 8‑12 years, with added complexity and depth.