Mercurey red
Les Chazeaux « Cuvée Suzanne »
A generous, fruit-forward wine of real depth, with an intense colour. Hugely expressive, it bursts on the palate, a village Mercurey with nothing to envy of a Premier Cru.
Pinot noir
Cellaring2 to 5 years
Vieilles Vignes
Mercurey Red Vieilles Vignes
- Grape variety
- Pinot noir
- Cellaring
- 4 to 6 years
- Serving temperature
- 16°
- Plot
- 2 ha · 60 ans
- Best rating
- 93
Although made from old vines, this is a supple, generous wine with fresh fruit aromas and a smooth, silky texture. It opens up from its first year, the ageing kept light to preserve elegance. A wine of pure pleasure, enjoyable young.
Serving suggestions
Serve slightly chilled at 16°C, either young and fruit-driven, or after 4 to 6 years for added complexity.
Critical acclaim, 6 citations
- Le Guide des Meilleurs Vins de FranceMercurey Vieilles Vignes 2023 · vintage 202391
- Bourgogne Aujourd’huiMercurey Vieilles Vignes 2023 · vintage 202393
An intense colour. A nose concentrated on black fruit, fine oak drawing out floral notes. The palate is pulpy, generous in fruit. The tannins are ripe and silky, underlining the wine and its fruit.
- Le Guide des Meilleurs Vins de FranceMercurey Vieilles Vignes 2022 · vintage 202292
- Le Guide des Meilleurs Vins de FranceMercurey Vieilles Vignes 2021 · vintage 202192
- Bourgogne Aujourd’huiMercurey rouge vieilles vignes 2021 · vintage 202115,5
A fine nose of red fruit and spice. Good juice on the palate, with crunchy substance and tannins already well in place.
- Bourgogne Aujourd’huiVieilles Vignes Rouge · vintage 201916,5/20
- 4.9
43 Google reviews
3 stars
2 stars
High Environmental Value
Taste at the cellar
Monday to Saturday, by appointment
Call us
The estate
19 rue de Jamproyes, Mercurey
The plot
Technical sheet
- Appellation
- Mercurey Village
- Grape variety
- Pinot noir
- Aspect
- South to East facing
- Average vine age
- 60 ans
- Area
- 2 ha
- Soil
- Clay-limestone
- Ageing
- 12 months in French oak barrels
- Serving temperature
- 16°
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
Our other red wines
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Cellaring2 to 5 years
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1er cruMercurey red
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