Mercurey rouge Premier Cru
"Clos l'Évêque"

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Our vineyard of Clos l'Évêque was planted between 1986 and 2013.
Total area: 2,0620 hectares (5,09314 acres)
Vines are exposed East/South-east and located on the whole plateau of Clos L'Évêque. Soil is uniform, light, very chalky and composed by small pebbles which contribute to the water's streaming.

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 cherry ruby colour with bright and dark purple glints.
Spicy nose with aromas of white tobacco. Fruits are tangy as currant and raspberry notes.
On the palate the wine is fine and delicate with plush textured. Tannins blended.

Food and wine pairings

Sole meuniere, filets of red mullets with olive oil, accras of codfish, tartars and grilled meats that will delight your palate with the Mercurey Premier Cru 'Clos l'Évêque' 2014.

Service and cellaring

It can be served from now at 13-15°C or kept in cellar for 3 to 5 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.