HISTORY OF DOMAINE: The Domaine du Meix Foulot has been in the hands of the
de Launay family for multiple generations. Paul de Launay took the reins during the 1960s and now his daughter, Agnes, begins her tenure as proprietaire. This is one of the most picturesque of Burgundian domaines: situated high on a hill overlooking the entirety of Mercurey and surrounded by the gently sloping vineyards of the estate. It is one of the most important domaines in Mercurey with an imposing collection of vineyards that capture the full range of this underappreciated appellation.

COMPOSITION OF DOMAINE: There are 18 hectares of vineyards (1.60 hectares are planted to Chardonnay and the remainder is planted to Pinot Noir). Two cuvees of Mercurey Blanc are produced, one being a 1er Cru from the "Les Veleys" site. Total annual production of white wine is 500 cases. The estate also produces three cuvees of Mercurey Rouge.

The Mercurey 1er Cru is essentially a blend of grapes harvested from the Saumonts and Ropitons vineyards covering a total of 2.6 hectares. Annual production is approximately 1,000 cases. Old vines represent a high percentage of the vines planted in these two sites: the vineyards of Saumonts were planted in 1966; Ropitons was planted in 1955 with a portion replanted in 1976.

The Mercurey 1er Cru "Les Veleys" is from a steeply sloping, southeast facing vineyard with extremely low yields (averaging 35 hectoliters per hectare). This parcel is divided into four pieces: one part planted in 1983; a second planted in 1964; a third planted in 1957; and the oldest section planted in 1947. In its entirety, "Les Veleys" encompasses 1.5 hectares with annual production of approximately 450 cases.

The Mercurey 1er Cru "Clos du Chateau de Montaigu", a monopole of the Domaine du Meix Foulot, is 1.90 hectares large. Many different soil types are within this site and the age of the vines varies, with parts of the vineyard planted in 1989, 1986, 1980, 1964, and 1955. Production is in the neighborhood of 575 cases per annum.

METHOD OF VINIFICATION: The vineyards are managed in as natural a manner as possible. Vines are pruned short, no herbicides are used, and fertilizer is rarely applied. Crop size is further reduced in July. The white wines undergo a rapid pressing, with fermentation occurring partially in barrel and partially in cuve. About 20% new oak is used in the elevage of the whites. The wines are not racked until July and then are usually bottled 12 months after harvest. The reds are entirely destemmed; natural yeast is used; and there is a cold maceration of 24 to 48 hours. During a cuvaison of two weeks, there is a pigeage twice daily but the wine is not pumped over in order to avoid oxidation. The wines remain in barrel without being racked for at least one year. Bottling takes place usually 24 months after harvest.