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Mercurey

LES BUSSIERES - Magnum
Red Wine
5.0 / 5

58,00 € (150 cl)

Appellation : This Côte Chalonnaise village takes its name from the god Mercury (god of commerce). Mercurey is criss-crossed by the Agrippa road, which, in Roman times, ... Appellation : This Côte Chalonnaise village takes its name from the god Mercury (god of commerce). Mercurey is crossed by the Via Agrippa, which in Roman times linked Chalon-sur-Saône to Autun. Mercurey is one of Burgundy's largest wine-growing communes, with over 600 ha of vines. Climate: "Les Bussières" comes from the Vulgar Latin *BUXURIAE "places where boxwood grows". Vintage: Great vintage with good balance despite a very hot summer. 2023 stands out for its balance between opulence and freshness. The white wines stand out for their maturity and balance, typical of great Burgundy wines, while the reds are expressive and full-bodied with silky tannins. See more

Care time 4 to 8 years
Vineyard Côte Chalonnaise
Grape variety Pinot Noir

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2023
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Fruity
Vivacity
Spicy
Aromatic intensity

Technical data

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Terroir

Clay-limestone, relatively deep soil

Surface

02ha 31a 17ca

Exhibition

Southeast

breeding

Aged in 228-liter barrels for 12 months with 15% new wood, followed by 4 months in stainless steel tanks.

Winemaking

Cold maceration, grapes destemmed with pumping over and punching down during vinification

Type

Red

Robe: brilliant, with ruby and slightly purplish hues, conveying youth and intensity.
Nose: complex and balanced. It reveals aromas of ripe wild berries, spices (pepper) and more rustic notes such as undergrowth, blond tobacco and leather. An expressive nose, both deep and nuanced.
Taste: the attack is lively and taut, supported by a tight but promising tannic structure. The structure confirms a wine for ageing, still restrained, but with excellent potential.
Ageing potential: cellar for 3 to 5 years to allow the tannins to soften and the aromas to gain in complexity. 

Karine Moréteaux

Chanzy expert advice

Food & wine pairing

This structurally assertive red wine, still under tension, goes well with dishes of character, melt-in-the-mouth texture and spicy sauces:
Duck rosé, green pepper sauce and sweet potato purée: the wine's aromatic richness and tight tannins strike a fine balance against the fat of the duck and the sweetness of the purée, while the green pepper echoes the wine's spices.
Wild boar leg, grand veneur sauce: a match for laying down. The game's powerful flesh and full-bodied sauce magnify the wine's rustic aromas (leather, tobacco), while the tannic structure perfectly accompanies this noble meat.

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