Domaine Merlin is négociant in La Roche-Vineuse, Mâconnais, Burgundy. The current winemaker is Olivier Merlin, who farms 22 hectares of vineyards.

The wine style of Domaine Merlin is deep and intense.

Top wines of the domaine are: Pouilly-Fuissé Premier Cru Clos des Quarts and Saint-Véran Grande Bussière. The Pouilly-Fuissé Premier Cru Clos des Quarts 2011 scored 94, and the Saint-Véran Grande Bussière 2012 scored 93 by the Wine Advocate.

Robert Parker’s tasting notes on the Pouilly-Fuissé Premier Cru Clos des Quarts 2011 are: “The 2011 Pouilly-Fuisse Clos des Quarts is from the Chartre part of the vineyard immediately above Pouilly-Vinzelles populated by many vines planted way back in 1917. It reveals hints of white truffle and marzipan on the beautifully defined nose that blossoms with aeration. The palate is elegant and refined; not powerful but exuding finesse with hints of white peach and honeycomb on the long finish. Outstanding. Drink now-2022.”.

Domaine Merlin is founded and managed by Olivier Merlin, whose viniculture roots go back to 1977. After having studied at Beaune wine school, he went to work at a wine cooperative in Jura, where he met his wife, - Corinne. On New Year Eve 1987 Olivier Merlin took over the Vieux Saint-Sorlin estate of 4.5 hectares. After 10 years, Olivier Merlin acquired a négociant licence, enabling him to produce some Pouilly-Fuissé wines and enlarging the domaine’s size.

In 2018 Olivier Merlin was joined by his sons - Paul et Théo. The Merlins brothers have multiplied their experience working in other French and foreign vineyards. The harvest season in Australia influenced them the most, it made them discover different approaches to cultivation and winemaking and, of course, a new work philosophy.

At Domaine Merlin between 5 to 10 percent of the land is not cultivated. The soil is ploughed by both horse and tractor. The respectful spring pruning is an essential part of vineyard work.

The grapes are harvested manually.

The production of white wine: the whole bunches are pressed by a pneumatic press, then the fermentation is carried out in stainless steel vats. The maturation processes in barrels for 10 to 18 months, which depends on the potential of the wine.

The production of red wine: the Gamays that will produce the Moulin à Vent are macerated in whole grapes. The Pinots Noirs are partially destemmed. The wine is matured in oak barrels. The ageing lasts for about 18 months.