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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
14 months in oak barrels • 15% new oaks
First racking after malo-lactic fermentation, then after all six months periods
No fining • Polish-filtration before bottling, if necessary
Wine tasting
Strong, shiny, ruby red in color with a bluish tinge. The nose and the palate are very much alike- they remind one of Pinot Noir with its bouquet of red fruits (aromas of blackberries, raspberries and black cherries). A harmonious, round wine with fairly strict tannins that foreshadow its good future. The terroir comes alive in the mouth. This wine may be appreciated young, though it has a good aging potential.
Suggest food dishes
Red mullet & marrow in round flat cake, spinaches, red Mercurey sauce.
Ideally enjoyed at 13-14°C
Awards & prizes
Vinalies • Excellence prize in 1992 & 1990
Burgondia d'or • 2003, 2002, 2001, 2000, 1998, 1997, 1996, 1994
Concours Général Agricole de Paris • Gold medal 1999 - Silver medal 1990 - Bronze medal 2000, 1987, 1986
Tastevinage • 2001, 2000, 1998, 1990
UAV local contest • Bronze medal 2003
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