Mercurey rouge Premier Cru
"En Sazenay"

Terroir

Our vineyard of En Sazenay was planted in 1998.
Total area : 1,5210 hectares (2,4710 acres)
South-east exposure, medium altitude on a coteau. The soil is dense and rich in clay and silty.

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 25% of new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

Tasting notes

Beautiful red garnet colour.
The nose is discreet at first with some spices and chocolate expression surrounding by dark fruits aromas (blueberry, blackcurrant).
On the palate the wine is powerful and develops a great volume. It express also some dark fruits notes and spices. Tannins are soft and ripe.

Food and wine pairings

The Mercurey rouge Premier Cru « En Sazenay » 2013 will perfectly match with grilled red meets (beef fillet), spicy and peppery dishes and well as mature cheese (like Epoisses).

Service and cellaring

It can be served from now at 13-14° C or kept in cellar between 6 and 8 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.