Mercurey rouge Premier Cru
"Clos du Roi"
Terroir
Our vineyard of Clos du Roi is divided into 4 adjacent plots, planted between 1970 and 2002. Total area: 3,089 hectares (7,629 acres) Climat & Soil : South/South West facing with a concave slope. Dark-brown soil with chalky borders.
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 prefermentation during 4 to 6 days to work on the phelonic component's exctraction. Grapes are previously fully 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 with around 25% of new barrels. The wine then spends 3 months in stainless steel tanks before bottling. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Tasting notes
EYE: Shiny purple colour.
NOSE: The first nose, rather shy, opens up on floral notes. Then it develops on an elegant mix of peony, sour cherries and liquorice,
PALATE: The attack is frank and generous. The balance 'tanins-acidity- roundness' is well adjusted and brings us harmoniously towards a graceful finish,
NOSE: The first nose, rather shy, opens up on floral notes. Then it develops on an elegant mix of peony, sour cherries and liquorice,
PALATE: The attack is frank and generous. The balance 'tanins-acidity- roundness' is well adjusted and brings us harmoniously towards a graceful finish,
Food and wine pairings
Our Mercurey rouge Premier Cru « Clos du Roi » 2023 will pair with a grilled prime rib or baked fish along with some vegetables. It can also nicely accompany a Tomme de Savoie.
Service and cellaring
SERVICE & CELLARING: It can be served from now at 13-14°C or kept in cellar for 10 years.
