Clayey and limestone soil with a limestone predominance.

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 in temperatures' control vats, with punching of the cap. Aging is 100 % made in oak barrels with 30 to 40 % of new barrels during 12 month. Malolactic fermentation is 100 % realized. Wine is bottled in Traditional Burgundy bottles. The cork is marked with the estate's name and the vintage.

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 spicy and smoky notes. (cinnamon, nutmeg). Great complexity.
In mouth, we find again fruity notes (blackcurrant, cherry, morello cherry). Mouth reveals ripe, elegant and velvety tannins, balance and suppleness.
Wine shows a beautiful aromatic obstinacy.

Food and wine pairings

Our Château de Chamirey Mercurey rouge 2009 will perfectly match with starters, cooked pork meat, white meat, poultry, grilled meat ((prime cut of beef, beef coast), and soft cheese.

Service and cellaring

Le Château de Chamirey Mercurey rouge 2009 can be served from now at 13-14° C or kept in cellar between 3 and 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.