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 slope. The soil is dense and rich in clay and silt.
Winemaking and Aging
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. After maceration, free and press wines are separated for aging. Aging process is taking place 100% in oak barrels during 12 months with around 25% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests. The wine spends 2 months in tanks before bottling.
Tasting notes
EYE: Shiny red color with delicate purple reflects.
NOSE: The delicate nose is first composed of earthy aromas which are progressively opening on spicy notes: ginger, pepper, chocolate.
PALATE: The palate, of an elegant.texture, is quite ample with a great finesse. The silky finish is offering a long and tart salinity.
NOSE: The delicate nose is first composed of earthy aromas which are progressively opening on spicy notes: ginger, pepper, chocolate.
PALATE: The palate, of an elegant.texture, is quite ample with a great finesse. The silky finish is offering a long and tart salinity.
Food and wine pairings
The Mercurey rouge Premier Cru 'En Sazenay' 2022 will nicely pair a red tuna carpaccio, a 'Coq au vin' or some Epoisses.
Service and cellaring
It can be served from now at 15-16°C or kept in cellar for 15 years.
