Region: Mercurey, Cote-d’Or, Burgundy
Our vineyard of Clos du Roi is divided into four adjacent plots planted between 1970 and 2002. Total area: 3,089 hectares. South/South West facing concave slope. Dark brown soil with chalky borders.
Winemaking and maturation: All grapes are carefully harvested and sorted 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 maturation, which takes place 100% in traditional Burgundian 228 liters barrels during fifteen months with around 25% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Beautiful dark garnet-red colour with purple tints. The nose is intense, packed with deep plum and cherry fruit with mild spice notes such as cinnamon and nutmeg. On the palate the wine is ample with deep red fruit notes. The tannins are plush and the wine is silky yet structured. The Mercurey rouge Premier Cru « Clos du Roi » 2015 will pair marvelously with peppered rib roast, beef filet mignon, lamb shoulder or rack of pork and cheeses as Tomme des Bauges.