1er cruThe southern exposure brings black fruit aromas to this Premier Cru, powerful yet round and fleshy. A sun-filled, generous wine, broad on the palate, with a fine texture that asks only to evolve slowly.
Serving suggestions
Benefits from decanting to soften the texture. Serve at 18°C. Drink within 5 to 10 years.
Critical acclaim, 15 citations
This mid-slope vineyard sits next to the cemetery, overlooking Mercurey. These 40 ares of vines are 60-years-old and saw 30% new oak. Petulent and reserved at first, the wine opened quickly in the glass. The tannins are lively and spicy: they could use 18-24 months to calm down, and the acidity is vividly refreshing. Boysenberries, sloe and plums linger well into the finish. (CC MW)
Dense, very spicy, smoky, ripe red fruit and true liquorice. Sweet, intense cherry with good volume, great expression, impressive tannic structure and length, the red fruit echoing on. Drink 2026 to 2040.
The colour is intensely carmine and lifts a rooty perfume, tuberose and rosewood, which bursts on the palate with extreme salivation. Served blind, you would look towards the Grands Crus of the Côte de Nuits. A wine to remember.
An elegant, rich nose. The palate is concentrated, full of energy, all length. The mid-palate brings density, intense black fruit, the power that makes this wine the divine companion to a rib of beef.
This is a punchy, big wine with lots of personality. Red berries, wildflowers, sweet spice and soy work into the mix. The tannins have some brutish rusticity, but there is so much supple fruit, that they should be easily sopped up soon. Bright, focusing acidity guides the earthy, spicy finish.
A superb nose of thoroughly ripe black cherries. The palate is delicious and fleshy, with a juicy edge and a silky finish.
At once on bramble and wild blackberry, stone fruit and smoke, this is a red of strong personality: quiet strength rather than brute force. It finishes slender, sleek, delicious.
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High Environmental Value
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The estate
19 rue de Jamproyes, Mercurey
The plot
Winemaking
Fully destemmed, then received into stainless-steel bins by gravity, the berries go into tank for a five-day cold pre-fermentation maceration at 12°C. Fermentation is natural, on the indigenous yeasts present on the grapes and in the cellar. Alcoholic fermentation in tank, malolactic in barrel. No punching down: we favour pump-overs, twice a day: this is how we keep the wine's freshness and fruit. Vatting off after 15 to 20 days, then pressing.
Ageing
Vinified exclusively in French oak. The barrel stock is renewed by thirds, a third new each year, and the oldest are three years old. Each wine receives its own ratio of new oak.
Continue tasting
1er cruMercurey red
A wine for keeping, poised between power and structure, with very silky tannins and a mineral finish bringing freshness. It refines gradually towards a smoother texture after a few years, the most complete of the estate’s Premiers Crus.
Pinot noir
1er cruMercurey red
The fruitiest and most supple of the estate’s Premiers Crus. A distinctly Pinot nose, a savoury, round palate with fine texture. Sappy and complete, with generous black fruit.
Pinot noir
1er cruMercurey red
A wine of great energy and suppleness, richly fruited, wrapped in very silky tannins. A rich nose of black fruit, spice and a liquorice note. The palate is concentrated and generous, juicy fruit balanced by salinity. Medium-term keeping.
Pinot noir
1er cruMercurey red
A highly expressive, powerful red. The southern exposure of this plot gives generous fruit aromas, centred on cherry. Solid on the palate, and silky.
Pinot noir