MERCUREY 2021
MERCUREY 2021
Grape variety
Tasting notes
Nose: Fairly fine but with plenty of character. Aromas of fruits steeped in kirsch accompanied by animal and woody notes.
Palate: Very well-balanced, combining fine fruity scents with a good structure thanks to the tannins.
Wine and food pairing
This wine will be perfect paired with beef steaks, lamb (braised or in sauce) or poultry-based stews. Its structure makes it a perfect companion for any type of cheese (fresh or aged).
Serving temperature
Ageing potential
History
The village inherited its name from the Romans: when they settled in the region, they built a temple in tribute to Mercury, their patron God of commerce and financial gain.
Mercurey is a communal appellation which includes 31 Premier Cru climats. Located in the north of the Côte Chalonnaise, more than 90% of the wine produced under the appellation Mercurey are red wines. They extend on 596 ha, of which 143 are Premiers Crus. White wines are produced on 85 ha, including 13 ha of Premier Cru.
Vinification and maturing
The malolactic fermentation is 100% achieved and followed by maturing and ageing in oak barrels (including 20%) for around 12 months.
Vintage : 2021
Nature certainly set a challenge for the winegrower and the winemaker with this vintage.
It began with very warm temperatures at the end of February which led to an early bud break.
The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests.
There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert. The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the véraison (colour change), which benefited from the return of the sun from mid-August.
The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.
This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision with a particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of the red wines, and of the freshness, balance of acidity and aromatic potential of the white wines.