Our vineyard of Clos du Roi is divided into 4 adjacent plots planted between 1970 and 2002 on a South / South West facing concave slope with dark brown soil with chalky borders.

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 phenolic component’s extraction. 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 color. Alcoholic fermentation is realized with natural yeasts. After maceration, free and press wines are separated for aging.

The aging process is taking place 100% in traditional Burgundian 228 liters barrels during 15 months with around 25% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

Beautiful dark garnet-red color with purple tints. The nose is intense and empyreumatic with mild spices notes as cinnamon and nutmeg. Grassy and red fruits notes. On the palate, the wine is ample with red fruits notes. Cinnamon and nutmeg notes. Silky tannins.

The Mercurey rouge Premier Cru “Clos du Roi” will marvelously pair with peppered rib roast, beef filet mignon, lamb shoulder or rack of pork and cheeses as Tomme des Bauges. It can be served from now at 13-14°C or kept in the cellar between 8 and 10 years.