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 proportion 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 proportion of iron and silt
Winemaking and Aging
We have selected the best grapes of the plot to produce 893 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 'pigeages'.
Aging took place 100% in french oak barrels (using 40% new oak) during 12 months, fol-lowed by a further refining of 4 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 'pigeages'.
Aging took place 100% in french oak barrels (using 40% new oak) during 12 months, fol-lowed by a further refining of 4 months in tanks, offering to this wine a very delicate and subtle oakiness.
Tasting notes
Deep and intense red color, with a velvety and shiny aspect.
Intense and complex nose expressing fresh red fruits: cherries, strawberries, raspberries and delicate flower aromas of violet.
On the palate, the texture is silky and ample. Well balanced with the right amount of freshness, giving a long and suave finish.
Intense and complex nose expressing fresh red fruits: cherries, strawberries, raspberries and delicate flower aromas of violet.
On the palate, the texture is silky and ample. Well balanced with the right amount of freshness, giving a long and suave finish.
Food and wine pairings
Roasted duck, grilled prime rib or Tomme de Savoie.
Service and cellaring
Ready to be enjoyed from now, it can be kept in the cellar for 10 to 12 years.
Art of tasting
To be served at 15-16°C.
