1er cruThe 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.
Serving suggestions
Serve at 17°C, decanted in its early years. At its best around 5 years, and will keep up to 8.
Critical acclaim, 16 citations
This comes from 1.2 ha that face directly south and saw 100% new oak. Toasty on the nose from the oak barrels, the palate delivers a thoroughly Burgundian sensation where the oak feels better absorbed. Damp bark and autumn leaves interchange with black cherries and plums. The tannins are present but well behaved with enough oomph to help this age well for five to six years at least. These vines are half 40 years old and half 60 years old. (CC MW)
Intense: blackberry, blueberry, cassis, a fine accent of smoked bacon. Appealing, concentrated dark berry fruit, notes of graphite, liquorice and sweet spice, a firmer, more masculine structure, mineral finish. Drink 2026 to 2040.
The colour leans to violet and the perfume bursts in the glass: airy, sweet notes of hollyhock fill it. The mid-palate brings forward its clay-borne substance, which caresses the taste buds. “It is my favourite wine,” says Jeanne.
An elegant nose: black fruit, cocoa, a smoky note. The palate is dense, full of fruit, with coated, silky tannins. A wine already approachable that will age well.
Black cherries, sweet spices and toasty oak zoom from the glass. This is demonstrative and emphatic with oodles of ripe summer berries. Medium in body with rounded tannins but peppy acidity, this will be ready to enjoy
A concentrated nose of black fruit with a liquorice touch. The palate is fleshy and generous, with silky tannins.
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High Environmental Value
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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 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.
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