Mercurey rouge
"Clos de la Maladière"
Terroir
Our vineyard Clos de la Maladière is composed by 3 plots planted between 1959 and
1979.
Total area : 1,36 ha (3,35 acres)
Climate & Soil : dominated by clay and limestone with a clay predominance. Plots are exposed from North to South direction on slight slope with pebbles.
1979.
Total area : 1,36 ha (3,35 acres)
Climate & Soil : dominated by clay and limestone with a clay predominance. Plots are exposed from North to South direction on slight slope with pebbles.
Winemaking and Aging
To preserve their integrity, grapes are carefully harvested and sorted out by hand.
Before starting the alcoholicfermentation we make a cold prefermentation during 4 to 6 days to work on the phelonic component'sextraction. Grapes are previously
destemmed. 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 traditional Burgundian 400 liters barrels during 15 months. We use around 20% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Before starting the alcoholicfermentation we make a cold prefermentation during 4 to 6 days to work on the phelonic component'sextraction. Grapes are previously
destemmed. 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 traditional Burgundian 400 liters barrels during 15 months. We use around 20% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Tasting notes
EYE
Pretty ruby colour offering bright purplish hints.
NOSE
The nose is expressive marked by generous red berries aromas (cherry).
It develops spicy (laurel) and smoky notes.
PALATE
Ample and velvety texture in the mouth.
Fruity and saline finish.
Pretty ruby colour offering bright purplish hints.
NOSE
The nose is expressive marked by generous red berries aromas (cherry).
It develops spicy (laurel) and smoky notes.
PALATE
Ample and velvety texture in the mouth.
Fruity and saline finish.
Food and wine pairings
Our Mercurey Clos de la Maladière 2019 would perfectly match with a Boeuf Bourguignon
Service and cellaring
It can be served from now at 13-14°C or kept in cellar for 8 to 10 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.
