MERCUREY > Antonin RODET

MERCUREY 2021

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2021 2022 2023

Grape variety

100% Pinot noir.

Tasting notes

Visual: A purplish red.

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

In its youth, better serve at 14° to 15°C. (57-59°F.). Rather serve older vintages at 16°C. (61°F.).

Ageing potential

This wine can age for 5 years to let more complex aromas develop but can also be drunk now.

Origin

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.

The vines grow at heights of 230 to 320 meters on marls and marly calcic soils of limestone.

Vinification and maturing

The Pinot Noir grapes are handpicked, sorted at the arrival at the winery and 100% destemmed before 18 to 20 days of maceration and fermentation in wooden vats under controlled temperatures and with punching twice a day according to the Burgundian tradition.

The malolactic fermentation is 100% achieved and followed by maturing and ageing in oak barrels (including 20%) for around 12 months.

Vintage : 2021

The vintage in Burgundy was particularly difficult for winegrowers and winemakers due to the changing and unpredictable weather conditions. The high temperatures at the end of February gave the vines an early start, but the historic frost in April damaged the young shoots and considerably reduced the future harvest.

Frequent rainfall from May to mid-August required constant vigilance on the part of winegrowers to combat disease and protect the grapes. Fortunately, flowering went well and veraison benefited from the return of sunshine from mid-August. However, the vagaries of the weather led to the development of outbreaks of disease, which were contained thanks to the tireless efforts of the winegrowers.

To guarantee quality, the fruit had to be carefully sorted both in the vineyard and on arrival at the winery. This vintage demanded a great deal of technical skill and special attention during vinification, with meticulous care taken to extract colouring matter, balance structure and aromatic expression in the red wines, and freshness, acid balance and aromatic potential in the white wines.