Mercurey rouge Premier Cru
"Clos l'Évêque"
Terroir
Our vineyard of Clos l'Évêque was planted between 1986 and 2013.
Total area: 2,0620 hectares (5,09314 acres)
Climat & Soil : Vines are exposed East/South-east and located on the whole plateau
of Clos L'Évêque. Soil is uniform, light, very chalky and composed by small pebbles
which contribute to the water's streaming.
Total area: 2,0620 hectares (5,09314 acres)
Climat & Soil : Vines are exposed East/South-east and located on the whole plateau
of Clos L'Évêque. Soil is uniform, light, very chalky and composed by small pebbles
which contribute to the water's streaming.
Winemaking and Aging
WINEMAKING
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 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.
AGING
After maceration, free and press
wines are separated for aging.
Aging process is taking place
100% in traditional Burgundian
228 liters barrels during 17
months with around 30% 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.
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 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.
AGING
After maceration, free and press
wines are separated for aging.
Aging process is taking place
100% in traditional Burgundian
228 liters barrels during 17
months with around 30% 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 red colour with a velvety aspect.
NOSE
Expressive notes of ripe fruits: cherries, cassis.
With a touch of spices, pepper
PALATE
In the mouth, the wine is juicy with soft but well
structured tannins.
The finish is long and fresh.
Deep red colour with a velvety aspect.
NOSE
Expressive notes of ripe fruits: cherries, cassis.
With a touch of spices, pepper
PALATE
In the mouth, the wine is juicy with soft but well
structured tannins.
The finish is long and fresh.
Food and wine pairings
Our Mercurey 1er Cru 'Clos l'Evêque' 2020 will
perfectly pair red and grilled meats.
perfectly pair red and grilled meats.
Service and cellaring
It can be served from now at 15-16°C or kept in
cellar for 15 to 20 years.
cellar for 15 to 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.
