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available upon request
The domain
The Château du Val de Mercy is located on the Place de l'église, in the heart of the village of the Val de Mercy, in the residence which was historically that of Baron de Coulanges. Taken over in 1992, the vineyard expanded rapidly with the acquisition of a vineyard estate on the Place de l'Eglise in Chitry-le-fort, comprising 30 hectares of vineyards. In 2007, Château du Val de Mercy became the owner of new plots of vines in the Côte de Beaune, more precisely in the villages of Pommard, Volnay and Auxey-Duresses, with cellars and vats, which have found refuge in an old Burgundian house in Pommard.
The management of the vineyard and the vinification of the Domaine have been entrusted to the expert hands of Kevin Roy, a talented oenologist. The Domaine respects its wines and gives them time to express themselves. Each year, the best vintages are selected for ageing in oak barrels in the Château's cellars.
Terroir and breeding
The vineyard is located on south-facing slopes. The average age of the vines is 50 years. On the lower part, the soil is composed of old alluvium, then in the middle of the slopes, the clayey-limestone soils are well drained thanks to a pebble of rocky debris. Further up the hillside, one finds Oxfordian marls (Jurassic), calcareous brown soils and calcareous brown soils. Iron oxide sometimes reddens the earth. The vines are exposed to the east and south, at an altitude of between 250 and 330 metres.
The grapes are macerated in vats for 2 to 3 weeks, with manual punching of the cap and pumping over. The wine is aged in barrels for 18 months.
Tasting notes
Deep ruby red colour; in the mouth blackberry and blueberry aromas mix together, a feline and wild evolution is not uncommon with time. Maturity leads it to leather, chocolate and pepper. A wine to be left to age a little so that it opens out fully: round texture, delicate and assertive structure, fruity on the palate, with the tannic lamb's lettuce taking on its roundness. In the end, a racy wine which will be able to be undressed in its early youth but we advise you to wait for a little more wisdom.
This illustrious representative of the Côte de Beaune will be delicious with wild meats. Beef steaks, lamb or stewed poultry will also appreciate the firm texture of its tannins and concentrated aromas. It naturally appreciates the company of cheeses with developed flavours: époisses, langres, soumaintrain but also comté.
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