Mercurey Rouge 2017
Domaine Faiveley combines the principles of modern winemaking methods with the time honored traditions that have been practiced for centuries within their 19th century cellars. Each terroir and each vintage, benefits from special attention which makes the cuvées unique. Each bottle therefore becomes the faithful reflection of its terroir.
Terroir: Mercurey; located in the Côte Chalonnaise is the largest appellation in all of Burgundy with over 1600 acres under vine. Domaine Faiveley’s village Mercurey is sourced from 5 parcels spread throughout the appellation for a total of 95 acres. Vines date back as far as 1962 and soils are primarily clay and limestone.
Vinification: Grapes are hand harvested, sorted and pressed on site in Mercurey. Following vinification the young wines are brought to the domaine cellars in Nuits-St-Georges for aging The wine is aged in a combination of stainless steel and oak for 12 to 14 months prior to release.
Additional Information
A beautiful dark ruby color. The nose opens up with notes of fresh red fruits and spices. Pleasant to taste, this wine has a round and fruity attack before revealing its fine and silky tannins. This well-balanced wine with long-lasting aromas will be appreciated by knowledgeable wine-lovers and will seduce novices too.
Technical Details
- Appellation: Mercurey
- Winemaker: Jerome Flous
- Sustainability: Sustainable Practices
- Soil: Clay, Limestone
- Vineyard Acreage: 30ha
- Avg Vine Age: Date to 1962
- Alcohol: Under 14%
- Avg Production: 155,200 bottles
- Sizes Available: 12/375ml, 12/750ml, 6/1.5L
- Varietals: 100% Pinot Noir
Recent Press
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Score: 89 Points
The Wine Advocate Author: William Kelley
Date: Wednesday, July 31, 2019"One of Faiveley's small cuvées, the 2017 Mercurey Vieilles Vignes is produced from a number of parcels around the appellation that were planted before the 1980s, together amounting to some four hectares. Bursting from the glass with notes of red cherries, candied peel, spices and woodsmoke, it's medium to full-bodied, satiny and sapid, with melting tannins and lively acids. It saw some 10% new oak." -
The New York Times Author: Eric Asimov
Date: Thursday, May 9, 2019The Value of Burgundy, Regardless of the Price -- "It was pure and fine, with an aroma of earthy red fruit. It wasn’t complex, but was surprisingly rich, bright and balanced, and I found it perfectly delicious. It may evolve some, but I don’t think it will get a lot better; the pleasure is in the realized potential."
