Vineyard Article
Clos du Roi
Last edited on 9/11/2017 by sweetstuff
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comment by John H. Trombley:
Previous note in error, because this is not the Clos du Roi of the Grand Cru Corton in the Cotes de Beaune but that in Mercurey (Cotes Chalonnais):
Grape variety : Pinot noir
Planting dates : 1932
Planting density : 4000 vinestocks per acre
Soil : clay and limestone
Orientation : south, south-west
Altitude : 220 metres (720 feet)
Average yield : 175 cases per acre
Annual production : 600 magnums, exclusively.
Exact position on weinlagen.info
Winemaking
Manual harvest • Crushing • 100% destemmed
Open fermentor • Pumping over and punching of the cap 1 to 3 times a day • 12 to 18 days vatting
Temperatures control
Aging
18 months in oak barrels • 35% new oaks
First racking after malo-lactic fermentation, then after all six months periods
No fining • Polish-filtration before bottling, if necessary
Wine tasting
A deep, ruby red wine whose color fades somewhat with aging to take on orangey-red highlights. The nose and the palate are a mixture of power and delicacy with aromas close to those of red fruits. The finish is marked by a toasty touch. With age, this wine can be distinguished by its game aromas.
Suggest food dishes
Roasted pigeon with spring vegetables and crumbled truffles.
Ideally enjoyed at 13-14°C
Awards & prizes
Due to the very small quantity of the production, the Mercurey 1er Cru "Clos du Roi" is never presented for tastings or contests.
This wine has obtained the 1er Cru classification in 1936, such it is definitely one of the oldest & famous crus in Mercurey's history.
Previous note in error, because this is not the Clos du Roi of the Grand Cru Corton in the Cotes de Beaune but that in Mercurey (Cotes Chalonnais):
Grape variety : Pinot noir
Planting dates : 1932
Planting density : 4000 vinestocks per acre
Soil : clay and limestone
Orientation : south, south-west
Altitude : 220 metres (720 feet)
Average yield : 175 cases per acre
Annual production : 600 magnums, exclusively.
Exact position on weinlagen.info
Winemaking
Manual harvest • Crushing • 100% destemmed
Open fermentor • Pumping over and punching of the cap 1 to 3 times a day • 12 to 18 days vatting
Temperatures control
Aging
18 months in oak barrels • 35% new oaks
First racking after malo-lactic fermentation, then after all six months periods
No fining • Polish-filtration before bottling, if necessary
Wine tasting
A deep, ruby red wine whose color fades somewhat with aging to take on orangey-red highlights. The nose and the palate are a mixture of power and delicacy with aromas close to those of red fruits. The finish is marked by a toasty touch. With age, this wine can be distinguished by its game aromas.
Suggest food dishes
Roasted pigeon with spring vegetables and crumbled truffles.
Ideally enjoyed at 13-14°C
Awards & prizes
Due to the very small quantity of the production, the Mercurey 1er Cru "Clos du Roi" is never presented for tastings or contests.
This wine has obtained the 1er Cru classification in 1936, such it is definitely one of the oldest & famous crus in Mercurey's history.