Le Château de Chamirey Mercurey rouge 2007 could be tasted right away or kept in cellar for 3 to 5 years.
Grapes are collected manually, sorted out and then completely destemmed. Alcoholic fermentation lasts from 15 to 18 days in open tanks with regulated temperature. Grape skin is punched down twice per day to stimulate the process. After this period, wine is transferred to oak barrels to mature for a period of 12 to 18 months. 30 to 40% of used oak barrels are brand new. Malolactic fermentation is fully completed. Wine is bottled in traditional Burgundy bottles. Each cork is branded with the Wine estate and vintage year.
Nose brings spicy, ginger, cinnamon aromas with notes of black cherry and white pepper. Fresh well balanced wine with melt and silky tannins.
Le Château de Chamirey Mercurey rouge 2007 should be served at 13-14°C. Le Château de Chamirey Mercurey rouge 2007 will pair well with starters, pork-based cold products, white meat, bloomy rind cheese and grilled meat.