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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 south-east exposure of this parcel is particularly favourable to the Chardonnay which produces the best grapes here. The bouquet is complex and persistent. Aromas of acacia honey and hawthorn flowers mingle with mineral nuances with elegance. The round and full palate confirms this in a beautiful way. Density of the vines: 6,000 plants/ha. Average age of the vines: 28 years. Kimmeridgian soils, alternating hard limestone and softer clayey marls.
Alcoholic and malolactic fermentation follows its course in temperature-controlled vats. Then, during 10 months, this wine is aged on its fine lees.
Tasting notes
Golden colour, deep and brilliant; complex and generous nose, citrus notes blend with ripe fruit aromas; the attack in the mouth is supple with a nice balance between freshness and roundness. Very well-balanced and accessible, it will seduce at any age, with an ageing potential of eight years.
This Beauregard will go well with fish, poultry in sauce and veal. We recommend it on a charlotte of asparagus with langoustines or a Bresse chicken with morels. It will also be perfect with goat's cheese and soft pressed pasta such as Cîteaux.
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