Mercurey rouge Premier Cru
"Les Cinq"
Terroir
Thank to the great vintage 2010, 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. 80% 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. 80% new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Tasting notes
Lovely ruby dark garnet colour.
Discreet nose with woody notes.
Complex on the palate. Smoothy tanins.
An excellent wine for cellaring.
Discreet nose with woody notes.
Complex on the palate. Smoothy tanins.
An excellent wine for cellaring.
Food and wine pairings
Excellent with leg of lamb , or beef tenderloin or roasted veal would be great pairings
Service and cellaring
It can be served 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.
