Mercurey rouge Premier Cru
"Les Cinq"
Terroir
Thank to the great vintage 2009, Bertrand, Amaury and Aurore Devillard, Marquis de Jouennes' heirs, decided to create a unique cuvée named 'Les Cinq' ('The Five').
The best barrels (burgundy barrels of 228 liters) from the five Premiers Crus red of Château de Chamirey have been selected and blended to make this prestigeous cuvée. They all come from the best Premier Cru of the village of Mercurey : Les Ruelles monopole ; En Sazenay ; Clos du Roi ; Clos l'Évêque and Champs-Martin
The best barrels (burgundy barrels of 228 liters) from the five Premiers Crus red of Château de Chamirey have been selected and blended to make this prestigeous cuvée. They all come from the best Premier Cru of the village of Mercurey : Les Ruelles monopole ; En Sazenay ; Clos du Roi ; Clos l'Évêque and Champs-Martin
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. 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 15 months. 100% new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
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. 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 15 months. 100% new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Tasting notes
Ruby cherry colour.
Nose on the fruits : kirsch, alcoholic cherry. White tobacco and peppery notes are also showing.
Fruity on the palate with refined and delicate tannins. Smooth aftertaste with an elegant freshness.
An excellent wine for cellaring.
Nose on the fruits : kirsch, alcoholic cherry. White tobacco and peppery notes are also showing.
Fruity on the palate with refined and delicate tannins. Smooth aftertaste with an elegant freshness.
An excellent wine for cellaring.
Food and wine pairings
Excellent with lamb : rack of lamb in a croute or roasted lamb would be great pairings. Other tasty alternatives as fish matelote, blue cheeses like Valençay.
Service and cellaring
It can be served from now at 13-14°C or cellared 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.
