Presentation
Coming from a lineage of winemakers for 11 generations, François Raquillet took over the family estate in 1990, alongside his wife Emmanuelle. Passionate about the vine and vinification, he pays meticulous attention to each vintage, seeking precision and expression of the terroir. Since 2018, their daughter Jeanne has joined the estate, perpetuating the family heritage. Together, they cultivate 14 hectares, in the Mercurey appellation, one of the largest terroirs of the Côte Chalonnaise. Here, the clay-limestone soils give birth to dense and deep Pinot Noirs, with elegant and well-integrated tannins. The whites, made from Chardonnay, stand out for their sharp minerality and beautiful length in the mouth. Aging is done in French oak barrels, carefully dosed to bring fat and complexity without masking the purity of the fruit. His strong point? Rigorous work and a parcel approach, revealing all the nuances of Mercurey climates, in wines that are both racy and accessible.
Location
Located mid-slope and fully south-facing, this 0.5-hectare plot lies within one of Mercurey’s most prestigious terroirs.
Terroir
The soil is composed of marl with low limestone content.
In the vineyard
The vines are pruned using the Cordon de Royat method and grass is maintained every other row to balance vigor. The soil is mechanically cultivated with several ploughings per year. Debudding is carried out to open up the canopy and ensure optimal grape health. Leaf thinning is also performed—an alternative approach that eliminates the need for anti-botrytis treatments.
Harvest
Grapes are hand-harvested and placed in small crates, then sorted at the winery.
Winemaking
The grapes are 100% destemmed and transferred by gravity into stainless steel vats. A cold pre-fermentation maceration of 5 days at 12°C is followed by natural fermentation using indigenous yeasts present on the grapes and in the winery. Alcoholic fermentation occurs in vat, while malolactic fermentation takes place in barrels. Punching down is minimal; instead, two daily pump-overs are favored. The wine is racked after 15 to 20 days, followed by pressing.
Ageing
The wine is aged for 12 months in oak barrels (30% new oak), then racked and spends the final 6 months in stainless steel tanks. Bottling takes place in spring, after two winters in the cellar.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 50 years old
Serving
Serving temperature: 15 to 17°C
Ageing potential
5 to 10 years
Tasting
From a south-facing plot, this Pinot Noir expresses a generous, sun-kissed character. The robe is deep with garnet reflections. The nose opens with ripe black fruits—blackberry, blackcurrant, and black cherry—layered with spicy, smoky notes and a hint of licorice. On the palate, the wine is full-bodied and fleshy, with a velvety texture. Tannins are present yet smooth, and the natural freshness of the terroir balances the aromatic richness. A gourmet, structured wine that gains finesse with aeration or decanting.
Food pairings
Mercurey Premier Cru Les Naugues pairs beautifully with generous, flavorful dishes. It will elevate a herb-crusted rack of lamb, pork tenderloin with prunes, or a porcini mushroom risotto. Grilled or sauced meats—such as beef bourguignon or duck breast with pepper—will also highlight its richness. For cheese, opt for aged pressed varieties like Laguiole or Salers. This wine is ideal for autumnal cuisine and hearty meals.
