The name "Mercurey" comes from "Mercury", the "messenger of the gods" in Roman mythology. It also serves as the name for the small wine producing area, South of the Côte de Beaune, called the Region of Mercurey (also known as Côte Chalonnaise). It stretches for about 15 miles between Chagny and Saint Vallerin. Here, the outline of the hillsides no longer has the uniformity found in the Côte d'Or. The vineyards still cling to the hills, but are less inclined to face East. The other wine producing villages are Rully, Givry and Montagny. Mercurey is in the heart of the Côte Chalonnaise. It is also the largest wine producing area : about 600 hectares (1 500 acres) of mainly red wines. The soil composition, Oxfordian limestone, makes Mercurey very similar to the wines of Côte de Beaune. Pinot Noir is used exclusively for red Mercurey. 

The viticultural practices are traditional, such as ploughing and the famous "taille Guyot" as the pruning system. Joseph Drouhin has been making Mercurey for many years. The House does not own vineyards there, but buys grapes from different "climats". The grapes are hand-picked and brought to the winery in Beaune. 

Depending on the quality of the crop, the grapes are destemmed or partially destemmed. The fermentation starts naturally : there is no yeast inoculation. The grapes ferment in open wooden vats, and twice a day the cap is forced down in the juice in order to extract colour, tannins and flavours. The maceration lasts between 10 to 18 days, depending on the quality of the vintage. As the wine ages in oak barrels, it goes through its malolactic fermentation. The acidity gets reduced and the tannins smoothed out. After 18 months in barrels, and prior to bottling, the wine is fined with egg whites. 

The main feature of Mercurey is its body, bouquet and finesse. It has a deep, attractive red colour. The nose has a seductive, violet-scented red currant aroma with an underlying spicy and light oaky flavour. On the palate, the wine has good structure. Yet, the tannins are never too hard. The finish reveals complex aromas. 

Depending on the quality of the vintage, Mercurey can keep 5 to 10 years. Red Mercurey is worthy of a special place at the dinner table. Excellent with grilled and roasted meats, it can also accompany othet meat or fowl cooked in sauces, venison and fine cheese.