CHÂTEAU DE MERCEY
BOURGOGNE HAUTES-CÔTES DE BEAUNE CHARDONNAY 2021
CHÂTEAU DE MERCEY
BOURGOGNE HAUTES-CÔTES DE BEAUNE CHARDONNAY 2021
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Grape variety
Tasting notes
Colour: white gold.
Nose: floral (linden) and slightly woody.
Palate: a floral attack accompanied by aromas of white-fleshed fruit and almond flavors. An elegant wine with minerality.
Wine and food pairing
Serving temperature
Ageing potential
Origin
Bourgogne Hautes-Côtes de Beaune parcels are lyre-shaped. This technique allows the sun to shine within the vine rows and ensures quick ripening and prevents diseases.
Vinification and maturing
Grapes were picked by hand and put into 16 kg capacity boxes, to avoid bruising or crushing.
Once at the winery, the grapes went in a bladder press. The must was then racked for 16 to 24 hours in a cold tank to be clarified before starting the fermentation process.
Once the alcoholic fermentation was achieved, the wine was casked for a 10-month ageing period in 228 Liters oak barrels (20% new oak), on fine lees, without any stirring, followed by a blending period in tank for 2 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.
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