Mercurey 1er Cru (Red)

Origine

Area: 1.9 hectares
Average age: 13 to 42 years   
Soil: deep clay-limestone / clay-limestone and coarse sand
Exposure: Southeast

This Mercurey 1er Cru does not state a specific vineyard area.  It is, in fact, produced from a complementary blend of two Mercurey 1er Cru parcels located on two very different terroirs: one brings structure and colour, the other elegance and finesse.

Vinification

The yield is rigorously reduced by all the work carried out in the vineyards. The grapes are harvested by hand and go into crates which are transported to the winery every ¾ hour, at most, to be sorted by the team at the domaine, then completely destemmed without crushing: the grape berries remain whole and uncrushed to protect the juice from oxidation. The aromas are therefore preserved. The vatting period lasts 15-20 days, depending on the vintage. Some punching down of the cap and pumping over operations are carried out if the vintage requires it. All the wine is aged in barrels, aged from 1-6 years, using the wood only for the purpose of bringing out the personality of the terroir. After malo-lactic fermentation (which usually occurs in May or June), the wine is transferred into a vat to re-adjust the oxydation-reduction potential. A slight filtration will only be done on the bottom of the tank. Bottling takes place before winter, 14-15 months after harvest.

Notes de dégustation

This wine boasts a pretty, dark ruby hue and is lovely on the nose, with the very ripe red fruit brought out by subtle touches of oak. On entry to the palate, the wine is a perfect balance of fruit, acidity and tannins. Red fruit coats the palate and carries on through to a remarkably harmonious finish.

Mets d'accompagnements

Perfect with red meat, game, marinated dishes, as well as most cheeses. When the wine is young, open the bottle one hour before serving, when older (5-10 years), you can also decant it:  once the initial aromas have faded, the full force of the fruit will come through.