Champagne Mercier

The story of the Mercier saga

Eugène Mercier founded his Champagne House at just 20, 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 was also a master communicator, and never ceased to innovate in this field. He was already using advertising objects, what we today call merchandising; he was the champion of event advertising and organized, for example, grandiose dégustations, during Universal Expositions; as soon as the Lumière brothers perfected cinema techniques, he had advertising films made...

Champagne Mercier in a balloon!

The 1900 Exposition Universelle is held in Paris. Eugène Mercier, always a trailblazer, wanted to create an event to praise the merits of his champagne. He tied a tethered balloon to the foot of the Château de Vincennes and transformed it into a flying bar. Guests are invited aboard to enjoy a coupe de champagne Mercier 300 meters above sea level, with a breathtaking view of Paris. A gust of wind takes the event in an unexpected direction, which fortunately has a happy ending: the balloon is torn from its tether and blown into the air. The balloon ends its mad journey in Belgium, where the passengers are finally able to disembark, safe and sound, but with a good scare.

The Mercier champagne cellars

Eugène Mercier began construction of his cellars in 1871, but it would take him six years of labor to complete 18 kilometers of underground conduits capable of housing the house's production. For the inauguration of his cellars, Eugène Mercier needed to make a lasting impression, and he came up with the idea of having a carriage drawn by four horses drive through the cellars. He repeated the experience in 1891, when the president of the time, Sadi Carnot, paid him a visit. You can still visit the Maison Mercier cellars. Over 100,000 visitors a year come to admire a giant thunderbolt, another of Eugène's spectacular ideas.

With a capacity of 1600 hectoliters, it took the wood of 150 oak trees to make it. At the time, it was the largest barrel in the world, and was intended for assemblages. Always on the lookout for new ideas for his communication, Eugène managed to have it transported to the 1889 Exposition Universelle in Paris. He only won second prize at the exhibition, as first prize was awarded to an unusual construction that was to be ephemeral and quickly destroyed after the show: the Eiffel Tower. The world's tallest tower won ahead of the world's tallest barrel!

Mercier, from Épernay to Paris

The maison de champagne Mercier is based on avenue de Champagne in Épernay (!). Since its creation, it has forged strong links with the capital. After the construction of its cellars, a direct rail link was set up to transport champagne to Paris. In 1904, a car rally was organized, starting from the capital and finishing in front of the Mercier champagne house, where the winners were expected to celebrate with a champagne toast.

Mercier today

Maison Mercier merged with Moët & Chandon in 1970. Today it is controlled by LVMH.

The terroir and winemaking of Mercier champagne

The terroir of Mercier champagne extends around the commune of Épernay, covering an area of almost 1,600 hectares. The three usual grape varieties of the region are found here: white chardonnay, pinot noir and meunier. Production is supplemented by raisins purchased from other producers in the region. The soil used is composed of chalk, limestone and clay-limestone. Mercier has taken the decision to cultivate its vines according to the principles of viticulture raisonnée.

The house uses thermo-regulated stainless steel vats for its vinification. The wine is then poured into oak barrels and foudres. Malolactic fermentation reduces the wine's acidity. After its aging on laths, ice disgorging allows the deposit to evacuate.

The champagnes of Maison Mercier

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 with pins to which notes of bread mingle. Its mouth is incredibly fresh, right through 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. Fish is always welcome as a main course, like turbot filet beurre blanc, for example. Chaource is Mercier Brut's favorite cheese. To finish on a high note, choose a tarte vigneronne with champagne marc.

Mercier Brut Rosé

The Champagne Brut Rosé Mercier is the result of a blend between pinot noir and meunier. Its robe displays a sparkling pink color, magnified by coppery highlights. Its nose is imbued with the aromas of red berries from the forest. Its palate offers a supple attack, whose freshness doesn't falter with length.

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