Four Chardonnay cuvées, across three and a half hectares. Taut, precise whites in which minerality takes the lead.
Chardonnay
Chardonnay has small, elongated bunches. Its loose, well-spaced berries turn a magnificent gold at veraison and give a very sweet, fairly abundant juice. Here the white marls lend it richness and weight.
Mercurey is known first for its reds, but produces whites worth seeking out, and the estate devotes three and a half hectares to them. La Brigadière plays on precision and tension; Les Veleys and Clos des Barraults, both Premier Cru, bring breadth and salinity.
Each year we adjust the ageing of our whites so the oak recedes in favour of freshness: using large oak vessels contributes directly to that.
43 Google reviews
3 stars
2 stars
High Environmental Value
4 wines
1er cruMercurey white
This cuvée gives a broader wine on the palate, opening quickly with floral notes. Supple yet fleshy, never heavy. Ample and rich, easy to drink, holding a fine balance between acidity and structure.
Chardonnay
Cellaring4 to 7 years
1er cruMercurey white
This cuvée gives a saline, smooth wine with fine tension and great freshness. Ample and rich, easy to drink, holding a fine balance between acidity and structure. The use of large oak vessels supports that balance.
Chardonnay
Cellaring4 to 10 years
Mercurey white
This parcel yields a precise, straight, thoroughbred and mineral wine. The aromas favour finesse over exuberance, evolving over time towards dried fruit, citrus, white flowers and acacia. The palate is taut and linear, then lingers and opens with time.
Chardonnay
CellaringUp to 7 years
Mercurey white
This cuvée is made to be drunk young and fruit-forward, showing all the finesse of Chardonnay. Tension, ageing and minerality align, with praline flavours underlined by delicate oak.
Chardonnay
CellaringUp to 3 years
Our craft
01
Entirely hand-picked into crates, to keep the berries intact right through to the press and avoid any premature oxidation.
02
Slow whole-bunch pressing, followed by settling. Only the cleanest juice goes down to barrel: clarity at the start determines purity at the end.
03
Natural fermentation on indigenous yeasts, directly in French oak, then malolactic fermentation according to the profile sought for each wine.
04
Twelve months on fine lees, with measured stirring. The aim never changes: to give weight without ever dampening Chardonnay’s tension.
At the cellar