Domaine Belleville Mercurey Les Perrieres Rouge 2018 750ml
"MERCUREY LES PERRIERES" - SPICY AND GENEROUS -
Located: Mercurey, Cote Challonaise, Burgundy, France
Pinot Noir 100%
Age: 40 years
12 months in barrel
35% new barrel
Optimal drinking: 5~6 years
THIS "CLIMAT" -
"Perrière" is an Old French work for quarry
Terroir: Terroir in the middle of a stony slope with a rocky outcrop, one of the most beautiful Mercurey terroirs
Vine Care: Practicing Organic and Biodynamic farming, Harvested in 2 goes due to the age of the vines
Vine Age: 40 years
Appearance : Nice deep garnet-red robe, clear and brilliant Bouquet : Open and pleasant nose on fresh black fruits, such as blackberries, with a spicy touch. In the mouth : The tannins are round, delicate and well integrated. Good length.
VW: "Opulent, juicy black/red fruit with savoury character, balanced nicely with soft tannins and soft acidity, has a good mouth feel and weight. Great value!"
Domaine Belleville comprises 10.5ha in Rully and 5.5ha in Mercurey, with a further 2ha of vineyards in Gevrey, Chambolle-Musigny, Puligny Montrachet and Santenay.
In total the estate owns holdings in six Rully Premier Cru, with an additional Premier Cru (Clos l’Evêque) in Mercurey. Four more Rully wines are bottled as separate lieu-dit, together with five lieu-dit from Mercurey. Vitoux notes that the estates objective is to focus on just one plot and to respect and express terroir diversity.
Domaine Belleville was purchased in 2017 by Denise Dupré and Mark Nunnelly – two American wine-lovers – and Jean-Luc Vitoux, an ex-wine law lawyer who was born in Champagne.
Although Dupré and Nunnelly reside in the US, they have many investments in the hospitality sector across France such as the Royal Champagne hotel in Champillon; Champagne house Leclerc Briant in Epernay; and the hotel/restaurant Le Chateau de la Commarine in Pommard.
The team at Belleville is headed up by young winemaker Charles Nebout, an oenologist and son of a winegrower in Saint Pourçain. The estate is in the process of converting to organic, with the first ‘organic’ harvest taking place in 2018.
Other improvements are being made to aid the focus on terroir expression and quality. All white grapes are now transported from vineyard to winery in small boxes, before pressing and fermentation in stainless steel. Post-fermentation, white wines are generally aged for 8-12 months with a maximum of 25 barrels used. Red wines are nearly all destemmed, before 10-14 months ageing with 25-30% new wood. In total the estate produces around 100,000 bottles.