The 2022 Mercurey Vieilles Vignes from Domaine François Raquillet is a deeply textured, elegant Pinot Noir from 60-year-old vines. Bursting with plum, currant, and subtle smoky notes, it balances richness with rustic charm. Dense yet smooth, it's enjoyable young for its fruit, or can be cellared 4–6 years for added complexity.

Decanter | D 92
Published: Jan 2, 2024
Drink: 2025-2030

Displays impressive depth and concentration for this level, with its plum and currant fruit, cigar leaf and smoke notes, and a charmingly rustic edge. The texture is dense, with firm tannins and a long finish. The grapes are blended from various sites, with an average vine age of 60 years and represent 2ha of surface in total. The grapes are destemmed and gently fermented, primarily by pumping over, before ageing in cask for one year. This will drink on release but is suited to mid-term cellaring as well. 

Inside Burgundy | IB 88-91
Published: May, 2023
Drink: 2026-2030

The first component had been recently sulphured. Glowing red to crimson colour. Plenty of fruit energy. Crunchy fruit, cherries, vigorous and with good length. Another cuvee was more reductive. A third is cleaner with a rich dark colour and fruit to match, but more tannins. Together these should make quite a striking Mercurey. 

Jancis Robinson | JR 16
Published: Jan 15, 2024
Drink: 2025-2030

Cask sample. Mid crimson. Peppery dark-red fruit. Firm, chewy, savoury. Generous fruit in a firm structure. Long, dark-fruited finish. (JH)

Domaine-raquillet.com

Although coming from old vines, we develop a delicious, voluptuous wine with notes of fresh fruits, and a smooth and unctuous texture. The wine can be opened from its 1st year, ageing does not affect its elegance. A pleasurable wine that can be enjoyed from the first few years.

Appellation: Mercurey

Cépage: Pinot Noir

Exposition: This cuvée comes from three south and east facing plots: les Chazeaux, les Ormeaux, and le Meix.

Âge moyen: 60 years
Élevage: 12 months
Service: Drink slightly chilled at 16°
Superficie: 2 ha
Sol: From marls with little limestone

Vinification
Completely destemmed then gravity fed into stainless steel containers, the grapes are then placed in vats for cold (12°) pre-fermentation maceration for 5 days.

Fermentation occurs naturally with indigenous yeasts present on the grapes and in the fermenting cellar. Alcoholic fermentation in vats and malolactic fermentation in barrels. Very little punching down of the cap, pumping over twice a day on a daily basis is preferred. Devatting after 12 to 15 days followed by pressing.

Dégustation
Drink slightly chilled at 16° either young for fruitiness or more developed after 4 to 6 years for its complexity.