Château de Chamirey : Mercurey 1er cru "Clos du Roi" 2023

Characteristics and tasting notes for the Mercurey 1er Cru "Clos du Roi" 2023 from Château de Chamirey

Tasting

Colour
With a ruby red hue, this wine appears both bright and velvety to the eye.

Nose
The bouquet opens with an intensity of red fruit, dominated by cherry and morello cherry, enhanced by spicy and minty notes. With aeration, subtle floral and mineral touches emerge.

Palate
The palate offers a structure that is both delicate and serious. It unfolds with a lovely aromatic complexity blending fruity, spicy and floral flavours. The tannins are silky and perfectly integrated, supported by a fine balance between roundness and acidity, leading to a long finish.

Food and wine pairing

This wine pairs perfectly with grilled beef ribs or a rib steak. It also goes very well with baked fish served with seasonal vegetables, as well as pressed cheeses such as Tomme de Savoie.

Service and storage

For an optimal tasting experience, it is recommended to serve this wine at a temperature between 13 and 14°C. While it can be enjoyed now, it has the ageing potential to develop in the cellar until around 2038.

The elegance and structure of a great red wine from Mercurey

The estate

Built in the early 18th century in Burgundy, Château de Chamirey truly began its winemaking journey in 1934 when the Marquis de Jouennes introduced estate bottling, an innovative practice at the time. Today, Amaury and Aurore Devillard, representing the fifth generation, are at the helm of the estate. Located in the heart of the Côte Chalonnaise, this estate spans 37 hectares, a large part of which is classified as Premier Cru. It stands as the largest estate in its appellation, recognised for its respectful approach to the terroir.

The vineyard

The vineyard from which this wine originates is located on one of the most prestigious terroirs of the Mercurey appellation. The "Clos du Roi" climat spans just over three hectares, divided into four plots facing south to southwest on a concave slope. The vines, planted between 1970 and 2002, thrive on clay-limestone soils rich in chalk, providing excellent drainage. The estate practices sustainable farming with a high planting density, which favours grape concentration.

Winemaking and ageing

The grapes are hand-harvested, followed by rigorous sorting and complete destemming. Winemaking begins with a few days of cold pre-fermentation maceration, followed by fermentation with indigenous yeasts, punctuated by punching down and pumping over. Ageing then takes place for 12 months in traditional oak barrels, a quarter of which are new, before finishing with a three-month refinement in stainless steel tanks.

Grape variety

Pinot Noir (100%).