Auxerrois
Crossing
Pinot x Gouais blanc
Synonyms: Auxerrois Blanc, Pinot Auxerrois, Auxerrois de Laquenexy
Origin
Auxerrois belongs to the Pinot family and is a natural cross between Pinot and Gouais blanc. The cultivar likely originated during the Middle Ages in the Burgundy region. Its name is presumably derived from the historic County of Auxerrois in present-day north-eastern France, centered around Auxerre. Today, Auxerrois is primarily cultivated in Alsace, Luxembourg, and Germany.
Characteristics
- early to medium budburst
- medium ripening
- susceptible to coulure
- thin berry skin
- medium vigour
Site requirements
Like Pinot Blanc, Auxerrois makes medium to high demands on site selection, preferring medium to good sites with deep, well-aerated soils and reliable water supply. Dry sites are less suitable. Auxerrois is susceptible to coulure, which can lead to yield fluctuations. Furthermore, its thin-skinned berries are susceptible to rot. Early ripening allows for an early harvest, prior to Pinot Blanc.
Aromas
Auxerrois produces full-bodied, smooth, and harmonious wines with a distinct Pinot character. Acidity levels are lower than in Pinot Blanc. Typical aromas recall mirabelle plum, quince, pear, and yellow pome fruit, depending on ripeness. Auxerrois is particularly well suited to dry winemaking styles and blending with Pinot Blanc and Chardonnay. The wines possess good palate weight and a pronounced body. Depending on the vinification style, they range from fresh and fruit-forward to creamier and more complex.
Bunch
Auxerrois clusters are medium-sized, slightly shouldered, and feature a loose structure. The medium-sized berries are round to oval with a thin, yellow-green skin that turns slightly brownish at full maturity. Under intense solar radiation, the berries are prone to desiccation.
Auxerrois clones
Freiburg
Auxerrois D 64
Yield mediumBunches medium-compactBotrytis susceptibility medium
- Quality clone