Cuvée Hors Ligne
Terroir
In 1855, Doctor Lavalle, a Medical Natural History professor in Dijon revived the Burgundy wine's Classification used for centuries in his magistral « Histoire et statistique de la Vigne et des Grands Vins de la Côte d'Or ».
The greatest wines are called 'Tête de cuvée' or 'Cru Hors Ligne'. Then come the First Cuvées, Second Cuvées and Third Cuvées. This cuvée seemed to us deserving its 'Hors Ligne' classification.
This wine is coming from the plot 'Les Chavances' (1,15 Hectare), in Mercurey, planted in 1988 and located at the bottom of a natural amphitheater thus creating a favorable micro-climate.
The soil is a blend of clay and limestone with a good propor0on of iron and silt.
The greatest wines are called 'Tête de cuvée' or 'Cru Hors Ligne'. Then come the First Cuvées, Second Cuvées and Third Cuvées. This cuvée seemed to us deserving its 'Hors Ligne' classification.
This wine is coming from the plot 'Les Chavances' (1,15 Hectare), in Mercurey, planted in 1988 and located at the bottom of a natural amphitheater thus creating a favorable micro-climate.
The soil is a blend of clay and limestone with a good propor0on of iron and silt.
Winemaking and Aging
We have selected the best grapes of the plot to produce 1284 magnums, all numbered.
A special care was taken during the first part of the winemaking process, using 30% of whole-bunches and privileging pumping-over and small extractions, followed by few manual punchings down.
Aging took place 100% in french oak barrels (using 25% of new oak) during 11 months, followed by a further refining of 3 months in tanks, offering to this wine a very delicate and subtle oakiness.
A special care was taken during the first part of the winemaking process, using 30% of whole-bunches and privileging pumping-over and small extractions, followed by few manual punchings down.
Aging took place 100% in french oak barrels (using 25% of new oak) during 11 months, followed by a further refining of 3 months in tanks, offering to this wine a very delicate and subtle oakiness.
Tasting notes
Deep and intense ruby colour.
Intense and complex nose expressing small black fruits and foral scents along with some graphite, pepper and clove notes.
On the palate, we have a good tannic structure with an ample mid-palate. Great balance between tannins and freshness.
Intense and complex nose expressing small black fruits and foral scents along with some graphite, pepper and clove notes.
On the palate, we have a good tannic structure with an ample mid-palate. Great balance between tannins and freshness.
Food and wine pairings
Red meat in sauce, duck breast, veal sauté, pork shoulder, beef bourguignon, cheeses (Epoisses, Camenbert,...).
Service and cellaring
Ready to enjoy from now, it can be kept in the cellar for 15 to 20 years.
Art of tasting
To be served at 15-16°C.
