Le Château de Chamirey Mercurey rouge 2006 could be tasted right away or kept in cellar for 3 to 5 years.
Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 18 days with temperatures checking in opened tubs, with punching of the cap. Maturing is 100 % made in oak barrels with 30 to 40 % of new barrels. Malolactic fermentation is 100 % realized. Wine is bottled in Traditional Bourgogne bottles. The cork is marked with the name of the wine growing estate and the vintage.
Nose brings black fruits (blackberry, blueberry), woody and vanilla aromas. Mouth reveals ripe and velvety tannins, beautiful freshness, balance and suppleness.
This wine will perfectly match with red meat or poultry in sauce (duck cutlet, black currant sauce), beef stew, navarin lamb, leg of lamb, fat cheese.
Rouge
Mercurey