Mercurey

Mercurey AOC, a name with a century-longhistory 

The Mercurey and Mercurey Premier Cru appellations d’origine contrôlée are among the most important in the Côte Chalonnaise, near Chalon-sur-Saône, in Burgundy. Mercurey wines have held this appellation since 1923. The vineyards span the communes of Mercurey and Saint-Martin-sous-Montaigu.

The Mercurey vineyards are planted at an altitude ranging from 230 to 320 meters, on a terroir composed of calcareous marl in the east and a Jurassic structure with a crystalline bedrock covered in sandstone in the west. The appellation’s approximately 630 hectares produce around 27,500 hectoliters of wine annually.

This terroir, which extends only across the two aforementioned communes, is currently divided into 32 Premier Cru climats.

The other appellation is “Mercurey Villages,” which in 2018 accounted for the majority of the production area, namely 480 ha out of a total of 645. That same year, the Mercurey vineyards yielded nearly 29,500 hl, broken down as follows:

• 540 hectares of red wines, including 150 1er cru vineyards, planted with Pinot Noir

• 105 hectares of white Chardonnay, 15 of which are classified as Premier Cru

Both north and south of the Mercurey AOC lie other highly renowned appellations: Rully, stretching toward Chagny and the Côte de Beaune with its predominantly white wines, and the Givry and Buxy regions on the edge of the Côte Chalonnaise, looking toward Cluny and the Mâconnais.

The Mercurey and Mercurey Premier Cru appellations produce reds made from the Pinot Noir grape and, to a lesser extent, 100% Chardonnay whites—two of Burgundy’s flagship varieties. Mercurey reds are full-bodied and fruity, while the whites exhibit a lovely minerality, with the white floral notes characteristic of Chardonnay. Wine enthusiasts will particularly appreciate the appeal of this appellation thanks to the wines offered by Château de Chamirey.

Pinot Noir gives Mercurey wines a ruby hue, evoking a palette of fruits such as cherry, raspberry, and strawberry. With age, these wines will also reveal a smoky aroma of tobacco or even cocoa beans.

The full-bodied red Mercurey wines pair beautifully with a ribeye steak, and more broadly with any fine cut of beef. But a dish of lamb in sauce, roast pork, or even braised poultry will also work very well.

They can be served with a platter of soft-textured or aged cheeses, starting at 14°C for a young wine, 16°C for an older one.

As for white Mercurey wines, the Chardonnay leans toward the spicy with flavors of thorny shrubs, hawthorn, and acacia... These are blended with nuts—hazelnuts and almonds—all enhanced by spices with hints of cinnamon and pepper...

These wines will subtly enhance grilled fish or fish in sauce, and more generally all types of seafood. They also pair surprisingly well with dishes that are more exotic to us, such as those from Asian cuisine. Cheese lovers will enjoy them with hard cheeses, as an aperitif for example. White Mercurey wines should be served between 11 and 13°C.