Type: Red Wine
Country: France
Region: Burgundy
Code: MACO275
We have never found a better Mâcon Rouge than this! A 1ha plot, the vines were planted back in 1922 and are extremely low yielding. Sadly this is the last vintage of this wine. The old Gamay vines were ploughed out in Spring 2015 to replace with Pinot Noir. The wine ages beautifully, so buy some and forget it for a few years.
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Olivier Merlin

Domaine Olivier Merlin is owned by Corinne and Olivier Merlin, who settled in the Mâcon area in 1987. Today it extends over more than 15 hectares in the Mâconnais region and in the Moulin à Vent appellation, with 10,5 hectares owned and another 4,5 hectares worked under a tenancy agreement. Aware of the importance of ensuring a smooth succession on the domaine, they are delighted to announce that their two sons have now joined the family business. Winemakers, Paul and Théo Merlin, will be producing their first vintage on the Domaine in 2018. In January 1987, Corinne and Olivier Merlin decided to settle in the Mâcon area and they took over an old wine domaine in La Roche Vineuse, "This is where we decided to live and work, not due to a family inheritance, but because we like it here", says the couple. They were inspired by the domaine located in the Mâconnais wine region, where they were convinced they could produce great wines, respecting the fundamentals of good viticulture (ploughing the soil and harvesting by hand) and good winemaking (slow pressing of the grapes in whole bunches, fermentation and aging in oak barrels). Today, with their two sons joining them, they want to preserve the domaine’s family size and spirit and are taking the time to pass on their skills and expertise.
The wine has an intense, deep colour. Highly concentratedin the mouth with velvety tannins. Excellent aromatic expression features spices, (pepper) and cherry.
French charcuterie such as patés, terrines, rillettes and saucisson sec and with white-rinded cheeses such as Brie and Camembert (provided they’re not overripe).
Triage on a sorting table. 50% de-stemmed before vatting. Maceration in open wooden vats with cap-punching once a day and one pumping over. Duration of vatting, 13 days, then pressing and running into barrel. Malolactic fermentation in barrel. After 8 months' elevage in barrel, racking, then light filtration before bottling. No fining.

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