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 vines are located on south-east facing slopes, with a density of 6000 vines/ha. The average age of the vines is 5 years. The soil is composed of Kimmeridgian clay-limestone marl, containing numerous small fossilized oysters (Ostrea virgula).
After the manual harvest, the alcoholic fermentation follows its course in cold temperature-controlled vats to obtain fruit. Then the malolactic fermentation takes place very slowly to bring finesse.
Clear, light gold colour; the nose is flattering with citrus fruit aromas (grapefruit, tangerine); the attack on the palate is fresh with ample fruit. To take full advantage of its citrus fruit aromas, this Saint Bris should be enjoyed within three to five years following the year of its harvest.
This lively and dashing wine is perfect for oysters and shellfish. As an aperitif, its minerality excites the taste buds. Absolutely grandiose on goat's cheese, its liveliness also awakens all fish dishes and particularly Nordic dishes. It also goes very well with spicy dishes such as curry and saffron.