Mercurey rouge Premier Cru
"Clos des Ruelles" Monopole
Terroir
Our vineyard of Clos des Ruelles monopole is composed by 2 different plots with various exposures. Vines planted between 1954 and 1980. Total area: 2,5377 hectares (6,2681 acres) Climat & Soil : Vines exposed South/South-east. Clayey and limestone soil with a limestone predominance. High concentration of oxidized iron components.
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 prefermentation during 4 to 6 days to work on the phelonic component's exctraction. Grapes are previously fully 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 228 liters barrels during 12 months with around 20% 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: Deep purple and shiny colour.
NOSE: The nose is quickly opening-up with fruity aromas (cherries, Morello cherries, raspberries) ponctuated by more spicy notes.
PALATE: On the palate, the onctuous and integrated tannins let this 'Clos des Ruelles' express itself with amplitude and balance. Very long finish.
NOSE: The nose is quickly opening-up with fruity aromas (cherries, Morello cherries, raspberries) ponctuated by more spicy notes.
PALATE: On the palate, the onctuous and integrated tannins let this 'Clos des Ruelles' express itself with amplitude and balance. Very long finish.
Food and wine pairings
The Mercurey rouge Premier Cru 'Clos des Ruelles' monopole 2022 will pair nicely with a beef bourguignon or a grilled rack of lamb.
Service and cellaring
It can be served at 13-14°C or cellared for 15 years.
