Domaine Danjean-Berthoux, Mercurey Les Velleys 2022

Domaine Danjean-Berthoux’s Mercurey Les Velleys 2022 is a generous red Burgundy from the Côte Chalonnaise, made from Pinot Noir grown in one of the region’s most respected appellations. Powerful yet refined, it combines spicy fruit with oak-derived roasted notes and offers an appealing expression of Mercurey’s character. The domaine has been built over several generations, with its vineyard holdings carefully expanded across Jambles, Givry and Mercurey since the mid-20th century.

Tasting Notes
The wine shows a deep ruby-red colour. Its nose is marked by ripe red and dark berries, warming spices and woodsy, toasted nuances from its time in oak. On the palate, it is full-bodied and concentrated, with supple tannins, balanced freshness and a long, savoury finish. The 2022 vintage can be enjoyed now after some aeration, but its structure and fruit concentration should allow it to develop gracefully over the next several years.

Production
The grapes come from Mercurey in the Côte Chalonnaise, where Burgundy’s clay-limestone soils and continental climate provide a distinctive balance of ripe fruit, freshness and structure. The domaine follows sustainable farming practices, with a focus on producing healthy, high-quality grapes while preserving the expression of each terroir. The wine is matured for 12 months in oak barrels, 40% of which are new, adding spice, toast and subtle roasted complexity while supporting the wine’s natural power.

Food & Serving
A natural partner for hearty dishes, this Mercurey is particularly well suited to game such as venison or wild boar, as well as slow-cooked stews, braised beef and richly flavoured mushroom dishes. Serve slightly below room temperature, around 16–18°C. Decanting for 30–60 minutes is recommended when serving the wine young, especially alongside a substantial meal.

Producer
Based in Jambles in the heart of the Côte Chalonnaise, Domaine Danjean-Berthoux has developed its reputation through a long family history. Georges Berthoux took over the family estate from his father, Charles Berthoux, in 1958 and gradually acquired parcels in Jambles, Givry and Mercurey over nearly four decades, while also raising sheep. His son-in-law Pascal Danjean joined the domaine in 1993 and took full control in 2002; today, Pascal and his son Charles-Antoine represent the third and fourth generations. Their sustainable approach and focus on terroir-driven wines have made the domaine a notable producer of Givry and Mercurey.

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