From: Burgundy, France
Tasting Notes: Entirely hand-harvested, selective picking on the sorting table. Natural yeasts. Full bunches on the press. Fermentation in 50% oak cask and 50% foudre (4,000L). Malolactic fermentation completed. Matured for 9 months in oak. 11,000 bottles were produced.
Pairing: If you’re feeling adventurous, the winery suggests frog leg ravioli or fried black trumpet mushrooms. I found a recipe on Very Vegan Gal for air-fried vegan black trumpet arancini which I think would be absolutely delicious and a perfect pairing. Yum yum, give me some!
In Mercurey, a village nestled in Burgundy on the famous Côte Chalonnaise, the Michel Julliot Estate, which has existed for four generations, cultivates 30 hectares of vines producing a large selection of the best “climats” and expositions that Mercurey has to offer (South & South-East) as well as several Côte de Beaune Crus. Michel's grandfather (Laurent's great-grandfather) was even responsible for determining some of the boundaries of Mercurey.
As Michel and son, Laurent Juillot’s wines are referenced by a great number of Michelin starred restaurants and guaranteed by the many prizes and medals they have been awarded, the Estate’s production singularly demonstrates a philosophy of quality upheld by a family of winemakers who not only admire but also respect their terroir.
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