Winery Noélie LabordeMercurey 1. Cru
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Mercurey 1. Cru from the Winery Noélie Laborde
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mercurey 1. Cru of Winery Noélie Laborde in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Mercurey 1. Cru
Pairings that work perfectly with Mercurey 1. Cru
Original food and wine pairings with Mercurey 1. Cru
The Mercurey 1. Cru of Winery Noélie Laborde matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of braised beef with guinness, axoa from espelette ( 22nd meeting ) or turnip confit with parma cheese.
Details and technical informations about Winery Noélie Laborde's Mercurey 1. Cru.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Noélie Laborde
The Winery Noélie Laborde is one of of the world's great estates. It offers 14 wines for sale in the of Mercurey Premier Cru to come and discover on site or to buy online.
The wine region of Mercurey Premier Cru
32 Premier Cru climats in the Cote Chalonnaise on Mercurey and Saint-Martin-sous-Montaigu: majority Pinot Noir (~80%) and Chardonnay — reds with deep robe, fleshier than neighbors, spice and cherry on a limestone mineral background, sustained tannic structure. Fresh whites with citrus, white flowers and dried fruits. Flagship climats Clos du Roy, Clos des Barraults, Champs Martin. Sunny continental climate, ample and accessible alternative.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
