Chalky-clay soils, clay is predominant.

Winemaking and Aging

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.

Tasting notes

Nose brings black fruits (blackberry, blueberry), woody and vanilla aromas.
Mouth reveals ripe and velvety tannins, beautiful freshness, balance and suppleness.

Food and wine pairings

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.

Service and cellaring

Le Château de Chamirey Mercurey rouge 2006 could be tasted right away or kept in cellar for 3 to 5 years.

Art of tasting

Owning great wines in your cellar is not enough, you also need to know how to serve them.

Température is an essential element, around 53-57° F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wines's aromas, you may considerably reduce your tasting pleasure.

A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more easily the richness and the complexity of a great wine.