Mercurey rouge Premier Cru
"Champs Martin"


Clayey and limestone soil with a predominance of clay. High concentration of iron-oxidized.

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 25 % of new barrels during 15 month. Malolactic fermentation is 100 % realized. Wine is bottled in Traditional Bourgogne bottles. The cork is marked with the estate's name and the vintage.

Tasting notes

The intense ruby colour has purple nuances.
The nose is rich and presents tangy fruits notes, with blackcurrant leaves and mineral touches of lead.
In the mouth the wine offers a nice volume and length. Tannins are firm and silky.

Food and wine pairings

The Mercurey rouge Premier Cru « Champs Martin » 2011 will perfectly match with grilled red meets (beef fillet), spicy and peppery dishes and well as mature cheese (like époisses).

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.