Mercurey

Mercurey AOC, a century-old name 

The Mercurey and Mercurey Premier Cru appellations of controlled origin are among the most important in the Côte Chalonnaise, near Chalon-sur-Saône in Burgundy. Mercurey wines have enjoyed this appellation since 1923. The vineyards extend across the communes of Mercurey and Saint-Martin-sous-Montaigu.

The Mercurey vines are planted at an altitude of between 230 and 320 meters, on a terroir composed of calcareous marl to the east and a Jurassic structure and crystalline base covered with sandstone to the west. The appellation's 630 hectares produce around 27,500 hectoliters of wine annually.

This terroir, which covers only the two aforementioned communes, is now divided into 32 premier cru climats.

The other appellation is "Mercurey Villages," which in 2018 represented the majority of the area under production, i.e., 480 hectares out of a total of 645. That same year, the Mercurey vineyards produced nearly 29,500 hectoliters, broken down as follows:

• 540 hectares of red wines, including 150 premier cru, made from Pinot Noir grapes

• 105 hectares of Chardonnay whites, 15 of which are classified as premier cru

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

The Mercurey and Mercurey Premier Cru appellations produce red wines from the Pinot Noir grape variety and, to a lesser extent, 100% Chardonnay whites, two of Burgundy's flagship grape varieties. Mercurey red wines are full-bodied and fruity, while the whites display a beautiful minerality, with notes of white flowers characteristic of Chardonnay. Wine lovers will particularly appreciate the appeal of this appellation thanks to the wines produced by Château de Chamirey.

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

Full-bodied red Mercurey wines are a perfect accompaniment to rib steak, and more generally to any good cut of beef. But a lamb dish in sauce, roast pork or even slow-cooked poultry are also excellent choices.

They can be served with a platter of soft and mature cheeses, at 14°C for a young wine and 16°C for an older one.

As for white Mercurey wines, Chardonnay has a tangy flavor with hints of thorny shrubs, hawthorn, and acacia. These are mixed with nuts, hazelnuts, and almonds, all enhanced with spices such as cinnamon and pepper.

These wines subtly enhance grilled fish or fish in sauce, and more generally all types of seafood. They also pair surprisingly well with more exotic dishes 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.