Le Méal 2018
Rhône Valley - Ermitage
Ratings
Tasting notes
Appearance:
Light golden hue, with aniseed-coloured tints.
Nose:
Empyreumatic nose with notes of smoke and toasted sesame. After aeration, ripe yellow fruit comes to the fore with notes of fresh tomato leaves and roasted mango.
Palate:
ample attack, well-rounded, fine exotic freshness, roasted almond. According to the vintage, the wine can be kept from 30 to 60 years, indeed from 50 to 75 years.
Sommelier's advice:
There is an extraordinary precision in the expression of the solar notes and the atypical minerality of the terroir. The reduction carries extremely well the wine’s exotic notes of mango.
Food pairing : Foie gras Crayfish,lobster Fish, poultry in sauces White meats Goat's cheese,blue cheese Spicy dishes and curry
Grape variety/varieties:
Marsanne. The vines (more than 50 years old) give low production and guarantee high quality.
Harvest:
The grapes are hand-harvested generally at very good maturity (the potential alcohol content is above 14% vol.).
Soil:
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.
Ageing:
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.
Alcohol content:
13.5
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