Mercurey
Rouge

Terroir

Clayey and limestone ground, 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 with temperatures checking in opened tubs, with punching of the cap. The wine is aged 100 % in oak barrels with 30 to 40 % of new barrels. Malolactic fermentation is 100 % made. We use Traditional Burgundy bottles. The cork is marked with the name of the wine growing estate and the vintage.

Tasting notes

Le Château de Chamirey Mercurey rouge 2010 has a beautiful ruby dark red robe, limpid.
The nose develops fresh notes of little red-fruits.
In mouth, the wine is fresh and delicate with "pinot” notes. Tannins are delicate, melted and persistent with spicy notes (cinnamon,ginger).

Food and wine pairings

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

Le Château de Chamirey Mercurey rouge 2010 will perfectly match with starters, cooked pork meat, white meat and soft cheese.

Service and cellaring

Le Château de Chamirey Mercurey rouge 2010 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.