Maison Chanzy Mercurey Les Bussières

Mercurey Les Bussières_1

Wine Description

Maison Chanzy was founded by Daniel Chanzy in 1974 in Bouzeron, located in the northern part of the Côte Chalonnaise region of Burgundy. In 2013, a group of Burgundy wine lovers purchased Chanzy with a group of investors and have since added a second holding in Côte Chalonnaise and Côte de Beaune for a total of 163 acres planted.

With full control of production from vineyard to bottling, Chanzy’s impressive range spans 40 appellations in 8 villages of Côte Chalonnaise and Côte d’Or. The vineyards are farmed sustainably.

Mercurey Les Bussières is 100% Pinot Noir from a single vineyard in the Northeast of Mercurey. From relatively deep limestone clay soils with a southeastern exposure, these grapes undergo a seven-day cold soak with gentle pumpovers to provide structure without green tannins. Aged in 2-5 year old French Oak Barriques for 10 months, not fined or filtered. 

 

 

Chanzy Vineyards
Chanzy Vineyards
Chanzy Cellar
Chanzy Cellar
Chanzy Tasting Room
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Acclaim
“This is a serious wine with focused aromas of blackberry, cherry skin, cassis, wild thyme and black peppercorn. Rustic tannins overwhelm the palate, but the brisk acidity provides balance oveall and lift to its fruits.” — Wine Enthusiast, Apr 2024
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Vineyard & Production Info
Production area/appellation:
Côte Chalonnaise
Vineyard name
Les Bussières
Vineyard size
5.7 Acres acres
Soil composition
Clay and Limestone
Exposure:
Southeast
First vintage of this wine:
2017
Bottles produced of this wine:
5543
Sustainability Certification:
pending HVE 3
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Winemaking & Aging
Prefermentation Technique:
Cold Soak
Time on its skins:
7 days
Varietal composition:
100% Pinot Noir
Fermentation container:
Stainless steel tanks
Maceration technique:
Pumpover, limited punch down
Malolactic fermentation:
Yes
Type of aging container:
wood
Size of aging container:
228 L
Type of oak:
French Oak
Length of aging before bottling:
10 months
Age of Aging Container:
2-5 years
Total SO2
50
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Analytical Data
Acidity:
4.2 g/L
Alcohol:
14.5 %
Dry extract:
31 g/L
Total SO2
50
Residual sugar:
0.2 g/L