René Bouvier Marsannay Clos du Roy Vieilles Vignes 2013

Reviews

RB

"The Clos du Roy is a wine recorded since the 13th century. It was compared to the first wines of Gevrey-Chambertin in the eighteenth century and it figured very prominently in the Lavalle classification (1855). We own 3 hectares / ˜ 7.5 acres here, but only half of the 80-year-old vines, in the best parts of the plot, are used to produce this wine. The terroir is marked by the association of a thick layer of limestone scree (grèzes litées) on the surface, which rests on a deep marly substrate. You will discover a wine that combines the complexity of a chiselled attack with fresh fruit, and a finish with a more pronounced structure that takes a few years to mellow. Its nose is intense and complex, with notes of iris, violet, black fruit, and spices (Sichuan pepper, and Espelette chilli pepper). On the palate, you will find fine soft tannins. The mineral intensity bursts in the mouth, and the very persistent finish is marked by strong salinity. Some consider it the best wine in the Marsannay appellation. It takes 2 to 5 years for the power and finesse of this wine to blend together. You can easily keep it for a minimum of 15 to 20 years. We advise you to decant it before serving when it is drunk young. Depending on the vintage, we use 50% whole-bunch fermentation, and ageing lasts about 12 months in barrels (with 20% of new barrels) and 6 months in stainless steel tanks. This wine pairs well with red meat served rare: duck, pigeon, or beef, prepared simply, with spicy meat juices, venison or ostrich with a hint of chocolate in the sauce, or fillet of beef in pastry with a forest mushroom garnish, and meat juices. This [2013] vintage is from a year that was complicated in terms of climate, with a rainy summer, and difficult harvesting conditions. We had to sort intensively to guarantee quality. The wines of this vintage present great fruit character, on dense tannins, with a beautiful acidity that energizes the wine. The red wines are still young, and need time to integrate these components. They are full-bodied and are beginning to reveal their potential when tasted."