Mercurey rouge Premier Cru
"En Sazenay"
Terroir
Our vineyard of En Sazenay was planted in 1998.
Total area : 1,5210 hectares (2,4710 acres)
Climat & Soil : South-east exposure, medium altitude on a coteau. The soil is dense
and rich in clay and silt.
Total area : 1,5210 hectares (2,4710 acres)
Climat & Soil : South-east exposure, medium altitude on a coteau. The soil is dense
and rich in clay and silt.
Winemaking and Aging
WINEMAKING
To preserve their integrity,
grapes are carefully harvested
and sorted out by hand.
Before beginning the alcoholic
fermentation we make a cold
pre-fermentation during 4 to 6
days to work on the phelonic
component's exctraction. Grapes
are previously partially
destemmed (35% whole
clusters). 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.
AGING
After maceration, free and press
wines are separated for aging.
Aging process is taking place
100% in oak barrels during 17
months with around 20% of new
barrels.
We only use French oak coming
mainly from Bourgogne, Allier
and Vosges forests.
The wine spends 3 months in
tanks before bottling.
To preserve their integrity,
grapes are carefully harvested
and sorted out by hand.
Before beginning the alcoholic
fermentation we make a cold
pre-fermentation during 4 to 6
days to work on the phelonic
component's exctraction. Grapes
are previously partially
destemmed (35% whole
clusters). 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.
AGING
After maceration, free and press
wines are separated for aging.
Aging process is taking place
100% in oak barrels during 17
months with around 20% of new
barrels.
We only use French oak coming
mainly from Bourgogne, Allier
and Vosges forests.
The wine spends 3 months in
tanks before bottling.
Tasting notes
EYE
Deep red and velvety colour.
NOSE
Expressive nose of ripe fruits.
It develops aromas of cherries in Kirch and a floral
note of violet.
PALATE
The wine is very ample and fruit forward.
Freshness is present until the finish.
Deep red and velvety colour.
NOSE
Expressive nose of ripe fruits.
It develops aromas of cherries in Kirch and a floral
note of violet.
PALATE
The wine is very ample and fruit forward.
Freshness is present until the finish.
Food and wine pairings
The Mercurey rouge Premier Cru 'En Sazenay'
2020 will nicely pair a red Tuna carpaccio.
2020 will nicely pair a red Tuna carpaccio.
Service and cellaring
It can be served from now at 15-16°C or kept in
cellar for 15 years.
cellar for 15 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.
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.
