MERCUREY 2021
MERCUREY 2021
Grape variety
Tasting notes
Colour: bright golden yellow.
Nose: aromas of white flowers and peperry notes.
Palate: a floral attack with aromas of almond and pear. The wine shows a beautiful structure in the mouth with a nice aromatic persistence.
Wine and food pairing
This wine goes well with fish or snails, in cream sauce, white meats in cream sauce, fine cheese.
Serving temperature
Ageing potential
History
In the Cote Chalonnaise, birthplace of viticultural Burgundy, Mercurey is one of the oldest terroirs which has always enjoyed an excellent reputation. Mercurey is also the native village of Maison Antonin Rodet.
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 Chardonnay grapes were hand-picked, sorted and then pressed.
A cold settling was carried out for 12 to 24 hours. The alcoholic fermentations took place in thermo-regulated stainless steel vats with a precise temperature control and to bring homogeneity to the cuvée.
Then the wine was put into 228-litre barrels (including 20% new barrels) for 8 months ageing on fine lees.
A stirring was carried out, twice a month, until malolactic fermentation in order to develop complex aromas and to preserve the purity of the fruit.
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.
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