From: Mercurey, Burgundy, France
Varietal: Pinot Noir
Tasting Notes: Time has treated this wine well, and it’s a wine we keep returning to to taste and enjoy its red-fruited, high-toned mineral beauty. It is almost too easy to drink; its fruit is now solidly in the red-fruited spectrum: freshly picked raspberries and wild strawberries meet a whisper of cranberry. These ethereal fruit notes meld seamlessly with foresty undertones, wet stone minerality, and refined, polished tannins. You’ll reach for another glass before you know it. Delicious.
From the producer: “Beautiful ruby red, brilliant, the Bourgogne Côte Chalonnaise from the Meix Foulot estate reveals all the aromas worthy of a Pinot Noir: black cherry, blueberry with a "pinch" of fresh raspberry. The tannins are light and fine.
Pairing: For a traditional pairing, consider serving it with coq au vin, where the wine's fruitiness complements the rich flavors of the dish. Another delightful option is duck breast with a cherry glaze, which echoes the wine's fruit notes. Asian cuisine lovers might enjoy pairing it with Peking duck, where the wine's acidity balances the dish's richness (obviously, duck confit or duck Rillettes also work wonderfully as pairing partners). Mushroom risotto, with its earthy tones or a cheese platter featuring Brie and Comté, will also beautifully complement the subtle nuances of this elegant Pinot Noir. Because this cheerful Pinot Noir feels so much like the start of a party, we’re sharing a recipe that leans into the appetizer or “snacking” category so you can flit your way around a circle of your favorite wine friends and revel in this lovely Pinot Noir from the Cote Chalonnaise.
Morels and Comte Cheese On Grilled Toast
By Patricia Wells
About. Overlooking the picturesque vineyards of Mercurey, the estate, situated on the foothills of the historic Montaigu castle, embodies the essence of Burgundian terroir under the continued stewardship of the de Launay family.
The current steward, Agnès Dewé de Launay, represents the eighth generation of her family to take charge of the estate. Agnès, who took over the reins from her father, Paul de Launay, in 1996, has continued to drive the estate forward with a deep respect for tradition, terroir, and the environment. Her philosophy is clear: "We don’t make Pinot Noir or Chardonnay, but Burgundy wines." This statement encapsulates her dedication to producing wines that truly reflect the unique characteristics of each terroir rather than simply the grape varietals from which they are made.
Domaine Meix Foulot spans 20 hectares, with 90% of the vineyards planted in Pinot Noir and the remaining 10% in Chardonnay. These vineyards are managed with a meticulous approach that prioritizes natural methods. Vines are pruned short, herbicides are eschewed, and fertilizers are used sparingly, with natural compost being preferred. Agnès and her team employ a hands-on approach to vineyard management, tailoring their practices each year to the specific climate conditions and the vines' needs consistently to achieve optimal grape maturity and preserve the distinctiveness of each parcel.
Sustainability has become a cornerstone of Domaine Meix Foulot's operations. In 2008, the estate earned its "sustainable agriculture" certification, marking a significant milestone in its commitment to environmental stewardship. This dedication was further solidified in January 2022, when the estate achieved High Environmental Value level 3 certification. These certifications are not merely badges of honor but reflect a belief that working with nature, rather than against it, is essential to producing wines of the highest quality. The estate has taken numerous steps to enhance its sustainability practices, including recycling 90% of its waste, preserving hedges, replanting trees, and even installing bat nests and practicing eco-grazing with sheep during the winter months.
The winemaking process at Domaine Meix Foulot is as carefully considered as the vineyard management. The white wines undergo a rapid pressing, fermentation occurring partially in the barrel and partially in the cuve, and about 20% new oak is used in the élevage. The red wines are entirely destemmed, with natural yeast used for fermentation and a cold maceration of 24 to 48 hours. The cuvaison lasts for two weeks or more, with pigeage (punch downs) often conducted twice daily, though the exact intensity and duration are adjusted based on the character of each vintage. The reds are then aged in a combination of small barrels and cuve before being racked into barrels for an additional 12 to 16 months of aging.
Domaine Meix Foulot’s transition from a modest family estate to one of the most important domaines in Mercurey is proof that dedication pays off. As Agnès Dewé de Launay and her team continue to explore new ways to enhance their practices while remaining true to the estate's rich heritage, they ensure that the wines of Domaine Meix Foulot will continue to captivate and inspire for generations to come.
Wine Notes: This vintage, harvested from two plots totaling 1.10 hectares, benefits from the unique terroir of clay-limestone soils with exposures facing west and at the valley bottom. The vines, aged between 24 and 45 years, are rooted in gravelly soil in the Vaux valley on one plot and deep clay-limestone soil on the other, which separates the villages of Mercurey and Saint Martin sous Montaigu. The grapes are hand-harvested and carefully transported in crates to the vat room, where they are destemmed without crushing before undergoing a two-week fermentation process involving punching down initially and pumping over until the end of alcoholic fermentation. To preserve the freshness of the aromas, the wine is aged in stainless steel vats and bottled 10 months after harvest, with only an intermediate racking and light filtration if necessary.
