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Chateau de Santenay Mercurey Rouge Vieilles Vignes 2015

    750ML / 13% ABV
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    750ML / 13% ABV

    Winemaker Notes

    Beautiful garnet hues and a beautiful depth. The nose is very aromatic on a dominant red fruit coulis (strawberry-cherry) with beautiful freshness. On the palate, the wine is full-bodied, well-structured with good tannins. The whole is very balanced, open with a nice aromatic concentration. A very nice wine, fresh and concentrated. A very harmonious set that will gain even more complexity over time.

    Critical Acclaim

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    Chateau de Santenay

    Chateau de Santenay

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    Chateau de Santenay, France
    Chateau de Santenay is one of Burgundy’s largest wine domaines. Its prestigious heritage, which comprises a remarkable Chateau with a glazed tile roof and 90 hectares of vineyards, is the product of a time-old legacy that is closely tied to the history of the Burgundy wine region. The Chateau was built in the 9th, 12th and 16th centuries. It was formerly one of several properties belonging to the Duke of Burgundy, Philippe le Hardi (1342-1404), and was named after him for centuries to come. In 1395, Philippe le Hardi signed the founding document for single varietal cultivation in Burgundy. The document was named the “Ordonnance de Philippe le Hardi”. Pinot Noir thus replaced Gamay as the varietal used for red wine production in Burgundy. Chateau de Santenay owns 90 hectares of vines split between the Côte d’Or and Côte Chalonnaise making it one of the largest wine domaines in the Burgundy region. The diversity of its ‘climats’ results in a rich palette of wines with distinctive styles that reflect the subtleties of the Burgundy varietals. With white and red wines produced in 14 appellations including Bourgogne, Hautes Côtes de Beaune, Mercurey, Aloxe Corton, Beaune, Pommard, Santenay, Saint-Aubin and Clos de Vougeot, and from a number of different ‘climats’, Chateau Santenay includes no less than 25 wines in its range including 3 Monopolies, 10 Premier Crus and one Grand Cru. For the last 20 years, the domaine has been taking an environmentally-friendly approach to growing, proving itself to be a true pioneer in this respect. It has been TERRA VITIS certified since 2004 and was certified by the Ministry of Agriculture in 2009 for its use of sustainable growing methods. In 2015, it was one of the first wine domaines to receive ‘High Environmental Value’ (HEV 3) certification respecting a new set of specifications issued by the French Ministry of Agriculture. In 2016, the domaine set up an apiary close to the vineyards in order to verify that the techniques used were harmless to bees, which are very sensitive to the environment.Plans are already in place to introduce more hives.
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    Mercurey

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    Beloved for its deep and flavorful reds made of Pinot noir, Mercurey is the largest and most important village in the Côte Chalonnaise with most of its vineyards tucked away in hillsides or stretched along the aptly-named “Golden Valley.” This valley, sheltered from the moist and cool air that funnels along at lower elevations, is ideal for ripening Pinot noir.

    Mercurey follows strict yield laws, similar to those at the Côte d’Or village level, promoting the development of deep, full, concentrated and age-worthy Pinot noirs. In their youth, a chewy and rich structure supports flavors of ripe strawberry, raspberry and cherry. Age brings notes of underbrush, tobacco and cocoa.

    While Pinot noir claims the majority of Mercurey vineyard acreage, Chardonnay does grow here and produces uniqely floral and spicey scented white wines.

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    Pinot Noir

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    One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

    In the Glass

    Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

    TON13219_15_2015 Item# 514374