2018 in an early ripening vintage. We began the harvests on the 27th of August in the Côte Chalonnaise with our Mercurey and in te Côte de beaune with our Clos des Cortons Faiveley Grand Cru. The harvests came to a close on the 15th of September. The vines displayed excellent health conditions, the clusters were dense and perfectly ripe. 2018 is a very classic vintage that can be enjoyed in its youth and is already drinking beautifully.
This Côte Chalonnaise village takes its name from the God Mercury (God of trade). Mercurey is intersected by the Agrippa road which linked Chalon-sur-Saône to Autun in the Roman era. The wines of Mercurey have given this village its reputation throughout the world. Mercurey is one of the largest wine regions in Bourgogne with over 600 ha of vignes.
Exposition - Sout-East
Soil - Clay-limestone
Grape Variety - Pinot Noir
Characteristics of our plot:
Surface area - 27 ha 25 a (67,33 Acres)
Years the vines were planted - 1962, 1978, 1981
The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are pumped over twice daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 15 to 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 12 months in French oak barrels (10% of which are new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, neutral hygrometry and temperature.
Deep ruby red in colour with notes of fresh red fruits and spice on the nose. This wine is a pleasure to drink thanks to its smooth, fruity attack and delicate, silky tannins. This well-balanced and intensely aromatic wine will win over wine experts and amateurs alike.
Rib of beef marinaded in thyme, a platter of cold cuts, soft cheeses such as reblochon. Best served at 14°C to 16°C.
4 to 8 years.
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