Grape Variety

Pinot Noir

Three parcels, one single identity.

One “high altitude” parcel on a wide plateau that culminates at 316 metres altitude, inclined towards the south with a soil of beige marl that brings density and freshness.

A second parcel deep in a small valley oriented south at 250 metres altitude.

And finally the third, sheltered from the wind in the heart of the village, confers maturity and warmth.

Vineyard Management

The choice was to make this a wine with a pure grape profile, without technological intervention.

So the vines are cultivated without herbicides, but by tilling the soils and natural grassing over.

Strict yield control is imposed by nature, but also by the altitude of the parcels. At over 300 metres altitude our northern climate does not allow for heavily charged vines. It is therefore on average 40 Hl/ha that is harvested.

Winemaking and Maturing

Our method of winemaking, after severe sorting, is in classic Burgundy style, with cap punching and long vatting for around 12 to 15 days.

The maturing period of 12 months takes place in barrel, with a maximum of 20% new barrels, to respect the purity of the grapes and the aromatic freshness of Pinot Noir.

Just a few hectolitres are aged in vats. The wine is lightly filtered before bottling.

Characteristics

It is therefore a pure Burgundy Pinot Noir that you will experience which, subject to the vagaries of the climate, will be the pure expression of its vintage.

Tasting temperature: 16°C

Cellaring

5 to 8 years

Grape Variety

Pinot Noir

Terroir

Dense, deep and fairly fertile soils at the foot of the slopes.

Age of Vines

30 years

Vineyard Management

Cultivated using reasoned viticultural methods with no use of herbicides, only tilling of the soil. Yields are controlled by disbudding and green harvesting if necessary.

Winemaking and Maturing

Hand-picked into small crates. The grapes are sorted after picking then totally destemmed.

Cold pre-fermentation maceration for 1 to 2 days then 11 days in the vat with regular cap punching and pumping over.

Matured partially in vat (15 to 20%), and the remainder in barrel, of which 10% are new, for 11 months. The wine is then blended, and bottled three months after it has clarified naturally.

Characteristics

A deliciously succulent Pinot Noir with typical Burgundy aromas of fresh strawberry and cherry.

Service and food/wine pairing

Perfect for roast meats or delicately flavoured casseroles.

Cellaring

3 to 5 years

Grape Variety

Pinot Noir

Terroir

Hillsides of beige marl at an altitude of 300 metres facing south south-east, punctuated with small ridges of limestone.

Age of Vines

There are two parcels. In the oldest of them the vines are 40 years old and in the other, 30.

Vineyard Management

Vines cultivated using reasoned methods with no use of herbicides, only tilling of the soil. Yields are controlled by disbudding and green harvesting if necessary.

Winemaking and Maturing

Hand-picked into small crates. The grapes are sorted on arrival, and 100% destemmed.

Pre-fermentation maceration at 15°C for three days.

Vatting for 15 days with moderate cap punching and pumping over for a gentle extraction.

Matured for 12 months in barrels of which 25% are new.

Characteristics

Here Pinot Noir expresses itself with minerality and extreme aromatic precision, purity and balance. Superb texture with a slightly saline finish.

Cellaring

Around 5 to 8 years

Simplement was born out of the desire to introduce Mercurey to new palates: those returning to the taste of Burgundy, those newly inspired, or young adults in search of discoveries.

And so we wanted this wine to be pleasing and accessible from both a taste and price point of view.

Our desire was for it to allow a wide range of people to discover, or rediscover, this marvellous terroir which is Mercurey.

Origin

« Simplement » springs from the hillsides of Mercurey.

Winemaking

Made with the same care and attention as all the other wines (harvested into crates, grape sorting, barrel ageing…), but without particular emphasis on extraction, and little intervention.

Characteristics

Round, delicate and fruity, with a lightly toasted touch.

Perfect for the neophyte or for everyday pleasures.

This Mercurey Premier Cru is composed of 4 parcels for a total of 1.2 hectares.

This heterogeneity of plants of different ages and origins makes for an extremely interesting ensemble.

Grape Variety

Pinot Noir from diverse selections.

Terroir

Classically limestone clay, a combination of meagre, marl soils on the upper slopes and richer, more complex soils that start mid-way down. Full south orientation.

Age of Vines

An average of 30 years old.

Vineyard Management

Guyot pruned – Number of shoots limited to a maximum of 6 per vine.

Vines cultivated using reasoned methods with no use of herbicides, only tilling of the soil.

Winemaking and Maturing

The grapes are hand-picked into small crates and sorted. 100% destemmed. Cold pre-fermentation maceration for 3 to 5 days at 12°C.

Vatting for 15 days with cap punching and pumping over. The rhythm and frequency are determined by the characteristics of each vintage.

100% barrel aged, of which 20% are new, for a total of 12 to 15 months before bottling preceded by a light filtering if necessary.

Characteristics

Purplish carmine in colour. Complex nose of berry fruit such as blackcurrant and blackberry.

The palate is precise and succulent, with a lovely acidulous, fruity finish.

Service and food/wine pairing

Best opened 2 to 3 hours before serving.

This delicious, fruity wine will accompany to perfection all types of meat, cheeses and exotic dishes.

Cellaring

Around 5 to 8 years.

Grape Variety

Pinot Noir: A superb selection of small berry Pinot Noir.

Terroir

A limestone clay terroir at 225 metres altitude in the heart of the village, which enjoys exceptional sunshine exposure thanks to its orientation full south. Naturally protected from the prevailing winds, it allows the grapes to always attain perfect maturity.

Age of Vines

Vines planted in 1963

Vineyard Management

Cultivated using reasoned viticultural methods with no use of herbicides, only tilling of the soil. Yields are controlled by disbudding and green harvesting if necessary.

Winemaking and Maturing

Hand-picked into small crates. The grapes are sorted after picking then totally destemmed.

Cold pre-fermentation maceration for 5 or 6 days, followed by vatting for 12 days with cap punching and pumping over 2 to 3 times daily.

The wine is transferred to barrels after settling for two weeks.

Matured in barrels of which 20% are new.

Bottled after light filtration.

Characteristics

Half way between a red Mercurey Vieilles Vignes and a red Mercurey Premier CRU, the complexity and the finesse of the wines produced in this terroir will no doubt see them recognised as a new Premier CRU when the Mercurey classifications are reviewed.

Cellaring

Around 5 years

This parcel, which forms an ensemble with a forest and a small hunting lodge, is an emblematic place within the Mercurey appellation. It was acquired by my grandfather at the beginning of the fifties, and will forever be associated with the name of Emile Juillot.

This terroir dedicated to the culture of Pinot Noir, with its different geological strata, allows one of the great wines of the appellation to be produced on its upper slopes.

Grape Variety

Pinot Noir from two distinct selections. One confers finesse and complexity and the other, colour and structure.

Terroir

Limestone of Oolite and Jurassic origin with a distinctive red tint. The parcel sits at an altitude of around 300 metres and faces south-east. This orientation, associated with the steepness of the slope, allow the vines to benefit from excellent sunshine exposure.

Age of Vines

Parcel planted in 1979 and 1980.

Vineyard Management

Two types of pruning are applied here: Guyot for the more delicate plants and Cordon de Royat for the more vigorous ones. We use reasoned viticultural methods with no use of herbicides, only tilling of the soil. Yields are controlled by disbudding and green harvesting if necessary.

Winemaking and Maturing

The grapes are hand-picked into small crates and sorted before being 100% destemmed.

Cold pre-fermentation maceration for 5 to 6 days at 10 – 12°C. Vatting lasts 15 days with cap punching and pumping over, with the rhythm being determined by the characteristics of each vintage.

Matured 100% in barrels of which 25% are new, for a total of 12 to 15 months. The wine is then bottled after a light filtering if necessary.

Service and food/wine pairing

Although perfect for the classic Burgundy pairings, a contemporary or more exotic touch will highlight all the qualities of this wine. Its freshness and tonus will go perfectly with white meats and certain fish dishes.

Cellaring

Around 5 to 8 years.

Grape Variety

Pinot Noir (massal selection)

Terroir

Oxfordian beige marl.

Fully south facing slopes at an altitude of 275 metres.

Age of Vines

1/3 45 years old

2/3 35 years old

Vineyard Management

Vines cultivated using reasoned methods with no use of herbicides, only tilling of the soil. Yields are controlled by disbudding and green harvesting if necessary.

Winemaking and Maturing

Hand-picked into small crates. Sorted on sorting tables. Fairly long vatting of 15 days including 4 days of pre-fermentation maceration at 12°C. The duration is adapted to the structure of each vintage.

Matured for 14 months including 12 months in barrel, of which 25% are new.

Bottled a few months after blending, after light filtering if necessary.

Characteristics

All the passion and the power of this great terroir.

Blackberry and blueberry, opulence and volume, with incredibly soft tannins.

Service and food/wine pairing

Open and allow to breathe for a few hours at room temperature before serving.

Ideal with beef, or excellent with exotic or lightly spicy cuisine.

Cellaring

8 to 10 years.

Depending on the vintage and the generosity of nature, different Mercurey Premier Cru terroirs will enter into the composition of this micro-cuvee.

Whilst the base remains unchanged from one year to the next (Mercurey Premier Cru « Les Saumonts » and Mercurey Premier Cru « Clos Tonnerre »), each vintage will see its personality enriched by one or more additional terroirs.

This cuvee is the perfect demonstration that all these tiny amounts, that would be difficult to vinify in isolation, can unite to create a Mercurey Premier Cru of multiple qualities.

And whatever its composition may be, it is guaranteed to possess the elegance, the complexity and the richness of this fabulous appellation, Mercurey Premier Cru.