La Mission Mercurey Marquis de Jouennes d'Herville 1966
The 1966 La Mission Mercurey is a white wine produced by Marquis de Jouennes d'Herville under the Appellation Mercurey Contrôlée. Sourced from the specific La Mission vineyard, this vintage was handled by the négociant Antonin Rodet and imported by Soc. N. C. The wine is crafted entirely from Chardonnay, one of the world's most recognized white grape varieties. While it is cultivated globally in prominent wine regions such as Champagne, California, and Oregon, it is deeply rooted in the viticultural history of Bourgogne.
Located in eastern France, the broader Bourgogne region was shaped by medieval monks who meticulously mapped the area's countless terroirs. Stretching from Chablis in the north to the Côte d'Or and Mâconnais in the south, the region is renowned for its intricate system of climats. Focusing almost exclusively on the cultivation of Pinot Noir and Chardonnay, the limestone soils of Bourgogne yield some of the world's most sought-after wines.
Within this historic region, Mercurey is situated in the northern part of the Côte Chalonnaise, between Rully and Givry. It stands as the area's largest village appellation in both size and production volume. The vineyards are planted on limestone-clay and marl soils, positioned on slopes ranging from 230 to 350 meters in altitude. While Mercurey is primarily recognized as the most significant Pinot Noir appellation in the Côte Chalonnaise, it also dedicates a smaller portion of its production to white wines, encompassing 30 Premier Cru Climats across its landscape.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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