MERCUREY AGNÈS DE KERGOUALER DE COUËDIC
Ref : 501366
i.e. 44 € / liter
Select a store to access the availability of this product in the store of your choice
Fermented grape juice and SO2
Our oenologists' opinion
Powerful bouquet
The wine has a dark, clear, brilliant purple colour.
The nose is straightforward, dominated by aromas of spices and roasted black fruit.
On the palate, the attack is supple and full-bodied.
The lingering finish is frank and centred on spices, with a pleasant persistence, offering a discreet but pleasant character.
Robe
Purple
- Keeping level 2033
- Service temperature 15°
-
Grapes
Pinot Noir
Features
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
This bottle will stand up well to being forgotten for 7-8 years, as it will reveal even more roundness and persistence.
Opening the bottle an hour before serving will allow the fruit aromas to fully develop.
Domain and appellation
-
AGNES DE KERGOUALER DU COUÉDIC
The hand-harvested grapes are transported in crates every 45 minutes maximum to the winery, where they are carefully sorted by the estate team. They are then 100% destemmed without crushing, ensuring the berries remain whole, protecting the juice from any oxidation and preserving the aromas.
The fermentation lasts 15 to 20 days, depending on the vintage, with a few punch-downs and pump-overs carried out based on the fruit’s richness.
The wine is then aged 40% in tanks, maintaining the freshness of the fruit, and 60% in barrels (aged 2 to 5 years) to enhance the aromatic complexity.
The malolactic fermentation, which typically takes place in May or June, is followed by racking before preparation for bottling, approximately 14 to 15 months after harvest. Filtration is usually avoided, as the wine’s turbidity is naturally very low.
-
Grapes Pinot Noir
-
Grapes
- Pinot Noir : 100.0%