Grape variety : Pinot noir
Planting dates : 1972, 1980
Planting density : 4000 vinestocks per acre
Soil : clay & limestone
Orientation : south
Altitude : 270 metres (885 feet)
Average yield : 175 per acre
Annual production : 10000 bottles (>830 cases)
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Winemaking
Manual harvest • Crushing • 100% destemmed
Open fermentor • Pumping over and punching of the cap 1 to 3 times a day • 12 to 16 days vatting
Temperatures control
Aging
18 months in oak barrels • 30% new oaks
First racking after malo-lactic fermentation, then after all six months periods
No fining • Polish-filtration before bottling, if necessary
WIne tasting
Deep, brillant, ruby red in color with violet-blue highlights. Although the nose remains a bit shy in its youth, the extent of its mineral content, fruit scents (cherry, red currant) and woody aromas beg to be revealed. On the palate its richness bursts forth ; it is square, "masculine" and concentrated, overflowing with extracts. It infuses the palate with its lingering jammy finish. Here is the essence of a Mercurey Premier Cru. To be left to age…
Suggest food dishes
Roasted mallard's aiguillettes and duck leg salmi with bilberries.
Ideally enjoyed at 13-14°C
Awards & prizes
"Gault & Millau Pinot Noir Olympics" • Classified 20th in 1993
Burgondia d'or • 2003, 1997, 1996, 1994
Concours Général Agricole de Paris • Silver medal 2002, 2000
Tastevinage • 2003, 2000
UAV local contest • Gold medal 2000
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