Chalky-clay soils, clay is predominant.

Winemaking and Aging

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.

Tasting notes

We can see a beautiful ruby, dark red robe with clear and purplish reflections.
The elegant nose develops red fruits aromas (cherry, raspberry), with a light woody,smoked and liquorice note.
In mouth, we find again fruity notes (blackcurrant, cherry, morello cherry). Mouth reveals ripe, elegant and velvety tannins, beautiful freshness, balance and suppleness.
Wine shows a beautiful aromatic obstinacy. A very nice Pinot Noir.

Food and wine pairings

Le Château de Chamirey Mercurey rouge 2008 should be served at 13-14°C.

Le Château de Chamirey Mercurey rouge 2008 will pair well with starters, pork-based cold products, white meat, bloomy rind cheese and grilled meat.

Service and cellaring

Le Château de Chamirey Mercurey rouge 2008 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.