Mercurey
Rouge
Terroir
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 tanks, with punching to the cap. Maturing is 100 % made in oak barrels with 30 to 40 % of new barrels. Malolactic fermentation is 100 % realised. Wine is bottled in Traditional Burgundy bottles. The cork is marked with the name of the wine growing estate and the vintage.
Tasting notes
The beautiful ruby robe shows crimson reflections.
The elegant nose reveals aromas of red fruits like cherry. In mouth, tannins are elegant. This wine shows a beautiful aromatic obstinacy with a slightly spiced final.
The elegant nose reveals aromas of red fruits like cherry. In mouth, tannins are elegant. This wine shows a beautiful aromatic obstinacy with a slightly spiced final.
Food and wine pairings
This wine will perfectly match with red meats or poultry with sauce (duck cutlet, black current sauce, duck in orange sauce), beef stew, navarin lamb, leg of lamb, fat cheese.
Service and cellaring
Le Château de Chamirey Mercurey rouge Premier Cru "Clos du Roi" 2005 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.
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.
