Gouffier, Mercurey La Charmee Red 2025 (Available in Early October)

Poultry and Game like Roast chicken, duck breast, or game birds like quail; Mushroom risotto, Slow-cooked pork shoulder, roasted pork tenderloin, or veal stew, grilled salmon &

cheese

Asia cuisine: Grilled pork like char siu, stir-fry or slow cook braisedmeat

In the name of this lieu-dit (named vineyard site), we recognize the Old French Charmoie—a place planted with hornbeam trees.

The hornbeam is a tall tree yielding wood that was highly prized by wheelwrights for its resistance to friction and pressure. It was used to make wheels and wine-press screws.

Mercurey "La Charmée" is a 0.80-hectare estate plot planted with Pinot Noir, with a due-east exposure and silty, ochre-colored soil.

"Living soils giving rise to wines that reflect their terroir!"

In response to current climate challenges, we are implementing a responsible, sensitive, and innovative approach to viticulture that integrates concepts from organic farming, agroforestry, and agroecology.

The hand-harvested grapes are sorted and then partially destemmed. Alcoholic fermentation relies on indigenous yeasts. Sulfites are added only after malolactic fermentation. The wine is aged for 14 months, partly in oak barrels and partly in terracotta jars. Unfiltered and unfined.

Founded in the mid-19th century by Charles de Saint-Rapt, Domaine Gouffier is located in Fontaines,

a village known for its springs situated in wine country, bordering Mercurey and Rully. In the 1950s, Madeleine

Gouffier expanded the estate into Mercurey. Her son Jérôme Gouffier, a naval engineer by training, inherited the property in 1993 and developed the business of selling bottled wines.

A neighbor of the Gouffier family, Frédéric Gueugneau has been writing a new chapter for this historic Côte Chalonnaise estate since 2012, combining estate production with a winemaker-led merchant business.