Mercurey rouge Premier Cru
"Clos du Roi"

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Our vineyard of Clos du Roi is divided into 4 adjacent plots planted between 1970 and 2002.
Total area: 3,089 hectares (7,629 acres)
Climat & Soil : South/South West facing concave slope. Dark brown soil with chalky borders.

Winemaking and Aging

To preserve their integrity, grapes are carefully harvested and sorted out by hand.
Before beginning the alcoholic fermentation we make a cold pre-fermentation during 4 to 6 days to work on the phelonic component's exctraction. Grapes are previously partially destemmed. Then full maceration lasts for 15 days during which we'll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour.
Alcoholic fermentation is realized with natural yeasts.

After maceration, free and press wines are separated for aging.
Aging process is taking place 100% in traditional Burgundian 228 liters barrels during 15 months with around 30% of new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

Tasting notes

Lovely garnet-red and limpid colour.
Concentrated nose opening on undergrowth notes. Fruity with black cherries aromas. Beautiful complexity.
On the palate the wine is rich and concentrated with chocolate and cherries notes. Attack with supple tannins and elegant lengh finish.

Food and wine pairings

The Mercurey rouge Premier Cru « Clos du Roi » 2014 will marvelously match with « boeuf bourguignon », rosbeef and cheeses as Pont-l'Evêque, Livarot and Epoisses.

Service and cellaring

It can be served from now at 13-14°C or kept in cellar between 8 and 10 years.

Art of tasting

Owning great wines in your cellar is not enough, you also need to know how to serve them.
Température is an essential element, around 53-57° F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wines's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more easily the richness and the complexity of a great wine.