Champagne Mercier

The History of the Mercier Saga

Eugène Mercier founded his Champagne House at only 20 years old, during the Second Empire, in 1858, when Napoleon III reigned. Eugène wanted to change the image of champagne, making it accessible to all, not just the elite, while maintaining excellent quality. He is a visionary who knows how to use all the modern media of his time. He is also an ace in communication and will never stop innovating in this field. He already uses advertising objects, what we call today merchandising; he is the champion of event advertising and organizes for example great tastings, during the Universal Exhibitions; as soon as the Lumière brothers develop the techniques of cinema, he had advertising films made...

Champagne Mercier in a balloon!

The 1900 Universal Exhibition was held in Paris. Eugène Mercier, always a precursor, wants to create the event to praise the merits of his champagne. He ties a tethered balloon to the foot of the Château de Vincennes and turns it into a flying bar. Guests are invited to climb aboard to enjoy a cup of Mercier champagne at an altitude of 300 meters, with a breathtaking view of Paris. A gust of wind will make the event take an unexpected turn, which fortunately will end well: the balloon is torn from its link and carried into the air. It ends its crazy run in Belgium, where the travelers can finally descend, safe and sound, but even for a good scare.

The Mercier champagne cellars

Eugène Mercier began construction of his cellars in 1871, but it would take him six years of hard work to complete 18 kilometers of underground conduits capable of housing the house's production. For the inauguration of his cellars, Eugène Mercier had to make a big impression and he had the idea of having a carriage drawn by four horses drive through his cellars. He repeated the experience in 1891, when the president of the time, Sadi Carnot, visited him. You can still visit the cellars of the Mercier house. More than 100,000 visitors come each year to admire a giant thunderbolt, another of Eugene's spectacular ideas.

With a capacity of 1600 hectoliters, it took the wood of 150 oaks to make it. It was the largest barrel in the world at the time and was intended for assemblies. Always on the lookout for new ideas for his communication, Eugene managed to get it transported to the 1889 World's Fair in Paris. He would win only the second prize at the exhibition, as the first prize was awarded to an unusual construction that was to be ephemeral and quickly destroyed after the exhibition: the Eiffel Tower. The world's tallest tower won ahead of the world's tallest barrel!

Mercier, from Épernay to Paris

The Mercier champagne house is established on Avenue de Champagne in Épernay (!). It has, since its creation, established strong ties with the capital. After the construction of its cellars, a direct rail link was established to ensure the transportation of champagne to Paris. In 1904 was created a car rally, starting from the capital, with an arrival in front of the premises of the champagne house Mercier, where the winners were expected to saber the champagne.

Mercier today

The house of Mercier merged with Moët & Chandon in 1970. Today it is under the control of LVMH.

The terroir and winemaking of Mercier Champagne

The terroir of Mercier Champagne extends around the commune of Épernay, covering an area of nearly 1,600 hectares. The three usual grape varieties of the region are found there: white chardonnay, pinot noir and meunier. The production is supplemented by raisins purchased from other producers in the region. The soil exploited is composed of chalk, limestone and clay-limestone. Mercier has taken it upon himself to cultivate his vines according to the principles of integrated viticulture.

The house uses thermo-regulated stainless steel vats for its vinification. The wine is then poured into oak barrels and tuns. The malolactic fermentation allows the acidity of the wine to decrease. After its ageing on laths, ice disgorgement allows the deposit to be removed.

The Mercier House champagnes

The Brut Mercier

The Brut Mercier champagne is a blend of pinot noir, meunier and chardonnay. Its color is a straw yellow that very fine bubbles highlight. Its nose is dominated by white fruits to pins to which notes of bread are mixed. Its mouth is incredibly fresh, all the way to its finish. The aromas of mature pears and apples give a welcome roundness to this thirst-quenching wine.

The Brut Mercier can be served between 7 and 9 °C, but you can store it between 11 and 14 °C. It happily accompanies oysters as a starter. A fish is always welcome as a main course, like turbot filet beurre blanc, for example. Chaource is the preferred form of Mercier Brut. To finish in the tone, choose a winegrower's tart with champagne marc.

The Mercier Brut Rosé

The Champagne Brut Rosé Mercier is the result of a blend between pinot noir and meunier. Its color displays a sparkling pink hue, magnified by copper highlights. Its nose is infused with the aromas of red berries from the forest. Its palate offers a smooth attack, whose freshness does not wane with length.

The Brut Rosé Mercier should be stored and consumed at the same temperatures as the white. It accompanies starters of carpaccio or fine charcuterie. It then enhances with its freshness the friands and puff pastries with cheese and meat. Its favorite cheese is dry goat cheese and it works wonders with red fruit desserts, whether ice cream, pies or simply fresh fruit.