At a glance

Producer

Anton Tercier

Region

Auxey-Duresses Premier Cru, Côte de Beaune, Burgundy, France

Grape variety

Pinot Noir (primary red; if white, Chardonnay, but label, context, and style suggest red Pinot Noir)

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$48-65 (standard retail for a lesser-known Auxey-Duresses Premier Cru in recent vintage; Wine-Searcher, averaged from similar independent Burgundian producers, spring 2024)

Tasting profile

Red cherry, wild strawberry, rhubarb, subtle raspberry, bramble; hint of earth, light mushroom, gentle oak toast; fine mineral backbone and subtle florals.

Evolution: Over time, red fruit will mellow and integrate, yielding more sous-bois, truffle, dried rose petal, leaf-litter, and savory spice; finish will lengthen and become silkier.

At peak: At its peak (2026-2030), expect harmony of fresh and dried red fruit, vibrant acidity, soft earth, gentle spice, with tannins fully polished and complex, Burgundian perfume.

Structure

Acidity

Medium-plus; vibrant, provides freshness and supports longevity.

Tannins

Moderate, fine-grained and slightly firm but starting to resolve; typical for 1er Cru Burgundy outside the most muscular communes.

Alcohol

12.5%-13.5% ABV (typical for Burgundy 2019, shows balance without heaviness)

Aging potential

Good; 10-13 years from vintage is realistic for 1er Cru Auxey-Duresses from a competent producer and a ripe, balanced vintage.

Drinking window

Peak drinking

2026 to 2044

Optimal window

2024 to 2047

Current status

Entering the early plateau phase, but with freshness and structure for development

Current condition

Youthful, showing structure with primary fruit and mineral tension. Tannins becoming integrated, but full aromatic complexity will develop with further aging.

Auxey-Duresses 1er Cru in 2019 has excellent fruit ripeness and balanced acidity due to the quality vintage, giving both early approachability and capacity for mid-term aging (10-13 years). The wine will open over the next few years, peaking as tannins soften, fruit and earth notes knit, and balsamic/umami complexity develops. Post-peak (past 2032), fruit brightness may recede, emphasizing more tertiary flavors typical for mature Burgundy.

Food pairing

Classic match for roast duck or guinea fowl, herbed chicken, mushroom risotto, veal with morel cream, pork tenderloin with mustard sauce, or game birds. Also pairs with semi-soft, earthy cheeses (Reblochon, Tomme de Savoie). Younger wines fit lean proteins and simply roasted vegetables, while peak-mature wines suit richer game and earthy dishes.

Serving

Serving temperature

16-17°C / 61-63°F

Decant

Yes (30-45 minutes) — To soften youthful structure and release aromatics; this is particularly effective while the wine is young or just entering its plateau.

Sustainability

Sustainability score: 5/10

Producer is not publicly documented for organic, biodynamic, or official environmental certifications; likely employs standard Burgundy vineyard practices.

No evidence Anton Tercier is certified sustainable or organic, nor are there negative markers. Practices assumed standard for small-scale producers in Côte de Beaune; sustainability may be moderate by default, better if practicing. Updates should be checked directly with producer.