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. Cuvaison stands for 21 days. Aging is 90 % made in oak barrels with 15 % of new barrel during 12 months. 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

The Mercurey red 2013 has a pretty dark ruby colour.
The nose expresses fresh notes of red fruits as raspberry and redcurrant.
On the palate we feel again the fresh fruits of the nose surrounding by light spices like pepper and morello cherry. Tannins are smooth and delicate.

Food and wine pairings

The Mercurey Rouge 2013 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.