Mercurey 1er Cru "Clos des Myglands" Monopole
The vintage
2019 is a fresh and well-balanced vintage. Volumes are low although the quality is outstanding. Characterised by extreme weather conditions and perfectly healthy and aromatic grapes, 2019 saw weak rainfalls (-50% less than usual), several frosts spells in April/May followed by heatwave in summer. The harvests began on Monday 9 September in the Côte chalonnaise and came to an end on the 21 September in the Côte de Nuits.
Appellation
descriptionIntroduction
The name of this 1er cru, a monopole from Domaine Faiveley, most probably originates from the English "My Land", the name given to this area by an English dignitary. This clos produces a powerful, direct and well-balanced wine.
Exposition
South-East
Soil
Clay limestone, a small amount of pebbles and clay
Grape Variety
Pinot Noir
Characteristics of our plot
Surface area
6 ha 31 a - (15,59 Acres)
Characteristics of our plot
Years the vines were planted
1963, 1971, 1974, 1975, 1982
Winemaking
Winemaking
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 15 months in French oak barrels (30% 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, natural hygrometry and temperature.
Tasting
Tasting
The nose reveals notes of black and red fruits combined with subtle woody and smoky notes. The palate offers the same rich, fruity aromas as the nose. This full-bodied wine has a velvety tannic backbone which gives a sensation of warmth on the smooth finish.
Serve with
Fillet of beef with slow cooked vegetables, strawberry tart
Serve at
14°C to 16°C
Cellaring Potential
4 to 8 years
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