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Domaine De Suremain

Nick Borland
|
Local Vineyards
|
Sep 15, 2018

A few weeks ago, the 29th & 30th of April, the Domaine Suremain opened its doors to the public so that it could discover the estate and taste the recently bottled 2015 vintage. This was a great occasion to reacquaint myself with their wines and discover what the 2015 vintage had to offer from this talented team.

Arriving late morning I could already see that that this was proving a successful event as the guests were already starting to dine in the courtyard and the tasting room was very busy with Yves Suremain, his wife Marie-Hélène and their son Loic at the helm.

The estate owns some 18ha of vineyards, all situated in the Mercurey appellation and of which only 1ha 10 is planted with Chardonnay. Unfortunately, the estate’s white wasn’t available for tasting since the production was very small and all the available wine sold.

So, what about the Reds? 2015 is such a good vintage with wines being quite drinkable in the youth I had little doubt as to the quality of the wines I was about to taste. The estate produces one Mercurey red village appellation and 5 premier cru reds so as I was driving I decided to opt for a tasting of 3 of the latter.

Armed with a little existing knowledge of Mercurey wines I began with the « lighter » of the 3 wines, the Clos de l’Eveque, which is one of the best known and largest of the Mercurey 1er Cru vineyards. The colour was quite intense, which is quite typical of the year and showed good extraction during vinification.

The estate’s wines are typically aged in 10/15% new oak for a period of 12 to 14 months which makes their wines quite approachable and expressive in their youth. The aromas were quite pronounced with floral and delicate red fruit overtones. In the mouth, the wine is already harmonious due to the soft ripe tannins. It would probably age well for 5 or 6 years and would accompany most meals.

The next wine was one of their two big boys, a Mercurey 1er Cru « La Bondue ». Just admiring the intense purplish colour of this one was a pleasure. The red clay and limestone soils in this vineyard also contain a high quantity of iron which results in more powerful wines. Their 2015 was no exception and it had aromas of blackcurrant and even a smokey almost gamey nose. Delicious! This is a wine which would go really well with meat dishes with a sauce and small game. Probably age for 7/8 years.

The last wine, the Mercurey 1er Cru « En Sazenay » comes from a vineyard with predominately clay soils and although they have a reputation remaining rather « firm » in their youth, this 2015 was already a pleasure to taste. Once again, a deep purplish colour and a lovely rich nose, this wine has good length on the palette and pleasantly spicy, pepperiness. One can imagine quaffing this beauty with roast beef or really mature cheeses.

For those visitors looking for a bit of exercise after a tasting, the Suremains have created a very attractive and informative circuit starting from the winery and then taking them along lanes next to the very vineyards that produce their wines.
To round off the visit, Yves proposed a visit to the estate’s beautiful cellar where the 2016 wines are stored in barrels patiently waiting to be racked in the fall before finally being bottled late winter.

Domaine de Suremain
Propriétaires – Récoltants
Château de Bourgneuf – 71460 Mercurey
Tél. : +33(0)3 85 98 04 92
http://www.domaine-de-suremain.com/index.php

Nick Borland
My professional experience in wine and tourism has been long and varied and has included, amongst others, working as a wine buyer and sommelier for boutique hotels, putting together wine lists for restaurants, a specialised wine tour guide for luxury hotel barges, a « wine hunter » for Scandinavian importers as well as organising and conducting wine-tastings to Wine Societies in the UK, Germany and Holland. I have also completed my WSET Level 3 and and obtained a certificate in Advanced Tasting Techniques from the Wine University in Suze-la-Rousse". I love sharing my knowledge of wine and spirits with people interested in the topics. I have a passion for how wine is made, from the methods used to the history of the grapes. If you would like to learn more about wine, join me in my Facebook group by signing up below to using the form. I talk about wines, answer all the questions you may have about it growing techniques, history, and even organise webinars for the group members where I talk about wine in a bit more detail. Hope to welcome you there soon!
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