Mercurey
Rouge

Terroir

Clayey and limestone soil with a limestone predominance.3 Premier Cru are declassified and blended with our village (Sazennay, Champs Martins and Clos Levêque).

Winemaking and Aging

Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 18 days in temperatures' control vats, with punching of the cap. Aging is 100 % made in oak barrels with 15 to 20 % of new barrel during 10 month. Malolactic fermentation is 100 % realized. Wine is bottled in Traditional Burgundy bottles. The cork is marked with the estate's name and the vintage.

Tasting notes

A bright colour with purple hints.
The elegant nose opens on intense fruity aromas; juicy spring cherry, raspberry and redcurrant. The woods is well integrated and express light notes of toasted almond.
The palate is full and yummy, well balanced on the cherry and pinot aromas. Tanins are fine and delicat, smooth and persistent.
Lovely finish and length.

Food and wine pairings

The Mercurey Rouge 2011 will perfectly match with starters, cooked pork meat, white meat and soft cheese.

Service and cellaring

It can be served from now at 13-14° C or kept in cellar between 3 and 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.