Mercurey rouge Premier Cru
"Champs Martin"
Terroir
Our vineyard of Champs Martin was planted in 2002.
Total area : 0,49 hectares (1,2103 acres)
Climat & Soil : South exposure, high altitude on a smooth slope. The soil is mainly
composed by clay and limestone with a clay predominance. Limestone vein is taking
place in the middle of the plot bringing a great drainage
Total area : 0,49 hectares (1,2103 acres)
Climat & Soil : South exposure, high altitude on a smooth slope. The soil is mainly
composed by clay and limestone with a clay predominance. Limestone vein is taking
place in the middle of the plot bringing a great drainage
Winemaking and Aging
To preserve their integrity, grapes are carefully harvested and sorted out by hand. Grapes are partially destemmed (60%). Before beginning the alcoholic
fermentation we make a cold pre-fermentation during 4 to 6 days to work on the phelonic component's exctraction. 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 13
months, then 3 months instainless steel tank.We only use French oak coming
mainly from Bourgogne, Allier and Vosges forests.
fermentation we make a cold pre-fermentation during 4 to 6 days to work on the phelonic component's exctraction. 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 13
months, then 3 months instainless steel tank.We only use French oak coming
mainly from Bourgogne, Allier and Vosges forests.
Tasting notes
EYE
Nice deep and bright red colour.
NOSE
Expressive nose of red acidulous fruits such as red currant and cherries with a touch of sweet spices.
PALATE
In the mouth, the tannins are silky, the texture is juicy and delicate.
Fresh finish.
Nice deep and bright red colour.
NOSE
Expressive nose of red acidulous fruits such as red currant and cherries with a touch of sweet spices.
PALATE
In the mouth, the tannins are silky, the texture is juicy and delicate.
Fresh finish.
Food and wine pairings
Our Mercurey 1er Cru 'Champs Martin' will nicely pair a rosbeef.
Service and cellaring
It can be served from now at 13-14°C or kept in cellar for 15-20 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.
