Mercurey rouge
"Clos de la Maladière"


Our vineyard Clos de la Maladière is composed by 3 plots planted between 1959 and 1979.
Total area : 1,36 ha (3,35 acres)
Climat & Soil : dominated by clay and limestone with a clay predominance. South-North direction of plots.Lighlty slope in the North with pebbles.

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 12 months. We use around 20% of new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

Tasting notes

Beautiful dark ruby colour with purple tints.
The nose is complex, rich and empyreumatic. It opens on dark berries notes, as blueberry.
Tightly-knit and voluptuous on the palate. The wine is rich with mild spices notes.
Fine tanins with persistance aftertaste.

Food and wine pairings

Our Mercurey Clos de la Maladière 2015 will perfectly match with beef chops, peppered meats and cooked meats as pork, duck, veal or beef.

Service and cellaring

It can be served from now at 13-14°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.