Le Méal 2015
Rhône Valley - Ermitage
Cotations
Dégustation
Oeil :
Pale gold with golden tints.
Nez :
Exotic nose of roasted mango, enhanced by roasted and smoky notes.
Bouche :
Supple on entry. Round on the palate, nicely held together by the dry extract. Notes of tomato leaf, roasted mango and cold smoke. The finish is fresh, with a lovely toasted reduction (popcorn, toasted bread), and smooth without any excess fat.
Les conseils du Sommelier :
Foie gras Crayfish,lobster Fish, poultry in sauces White meats Goat's cheese,blue cheese Spicy dishes and curry
Le Méal white is in quite another register with its notes of mango, a rich and generous first palate and an extremely complex finish with characteristic notes of reduction.
Foie gras Crayfish,lobster Fish, poultry in sauces White meats Goat's cheese,blue cheese Spicy dishes and curry
Cépage(s) :
Marsanne. The vines (more than 50 years old) give low production and guarantee high quality.
Vendanges :
The grapes are hand-harvested generally at very good maturity (the potential alcohol content is above 14% vol.).
Sol :
The grapes producing “Le Méal” come from the Méal hillside. This is an old fluvioglacial alluvial deposit soil with shingles which contribute to the soil warming.
Vinification :
After pressing the entire grapes, the must is cold settling between 24 and 48 hours. About 50% of the volume is vinified in big new wooden barrels (600 liters), the others ferment in vats.
Elevage :
Before bottling, the wine is aged in casks, with stirrings of the lees, and is checked by frequent tastings. This is organoleptic criteria which determine the length of the wooded period. In general, bottling happens from 10 to 12 months after harvesting.
Degré d’alcool :
13.5
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