Albert Bichot - Mercurey 2016

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Albert Bichot - Mercurey 2016

Mercurey Red | 13°

Ref : 478328

21.20 21, 20

Bottle 75 cL

i.e. 28.30 € / liter

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  • Keeping level 2022
  • Service temperature 17°
  • Grapes Pinot Noir

Our food and wine pairings

  • Soft cheese
  • Charcuterie
  • Red meats

Our oenologists' opinion

Fruity and crisp

Its ruby color offers a pretty fruity nose of black cherries, sour cherries with a spicy fresh edge and mineral notes. On the palate, this wine presents a good balance on mineral notes then of red fruits. Final young but promising.



Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

In Burgundy, the term "climate" is used to designate different localities benefiting from various geological and climatic conditions.

Domain and appellation

  • Albert Bichot

    Founded in 1831, Maison Albert Bichot has four fields located in the 4 main regions of Bour-gogne: Chablis, Côte de Nuits, Côte de Beaune and Côte Chalonnaise. It is Alberic Bichot who is now head of this family business since 1996.


    • Terroir: Mercurey owes its name to a temple built by the Romans in honor of the god Mercu-ry. Spread over 650 hectares, with stony brown soils rich in clay, the appellation has 85 "climats" and 32 premiers crus.


    • Viticulture: A biological approach is favoured in the vineyard. Each domain has a team of experts with specific knowledge of their plots. The harvest is done manually.


    • Vinification: The fermentation maceration lasts from 15 to 20 days in conical vats of thermo-regulated oak. The wine is then aged in oak barrels (15-20% new) for 14 to 16 months.
  • Main grape
    Pinot Noir

  • Grapes Pinot Noir
  • Grapes
    • Pinot Noir : 100%

Your cellarman's advice

Further information