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CHâTEAU DE CHAMIREY MERCUREY PREMIER CRU CLOS LES RUELLES MONOPOLE 2019/2021
Country: France, Bourgogne, Cote Chalonnaise
Grape Varieties: Pinot Noir
Grape Varieties: Pinot Noir
AWARDS:
Wine Spectator 91/100 "A sleek red, bordering on racy, this evokes blackberry, black cherry, clove and chocolate flavours. Vivid acidity keeps it all focused, while this remains balanced and persistent."
Winemaking: To preserve their integrity, grapes are carefully harvested and sorted out by hand. Before beginning the alcoholic fermentation we make a cold pre-fermentation for 4 to 6 days to work on the phenolic component`s extraction. Grapes are previously fully destemmed. Then full maceration lasts for 15 days during which we`ll use only pigeages (punching the cap). Intensity and numbers lead to the concentration of tannins, perfumes, and colour. Alcoholic fermentation is realized with natural yeasts.
Ageing: After maceration, free and press wines are separated for ageing. The ageing process is taking place 100% in traditional Burgundian 228-litre barrels for 13 months with around 30% of new barrels. We only use French oak coming mainly from Bourgogne, Allier, and Vosges forests. The wine spends 3 months in tanks before bottling.
AWARDS
Wine Enthusiast: 93/100
Tasting: Notes: Deep ruby color. Very expressive nose of red berries like cherries along with spicy notes pepper of and vanilla. In the mouth, it`s an explosion of flavours supported by very elegant tannins. Long and saline finish
Food Pairing: Will pair nicely with stewed beef cheeks, mushroom risotto, or confit eggplants and apricots.
Wine Spectator 91/100 "A sleek red, bordering on racy, this evokes blackberry, black cherry, clove and chocolate flavours. Vivid acidity keeps it all focused, while this remains balanced and persistent."
Winemaking: To preserve their integrity, grapes are carefully harvested and sorted out by hand. Before beginning the alcoholic fermentation we make a cold pre-fermentation for 4 to 6 days to work on the phenolic component`s extraction. Grapes are previously fully destemmed. Then full maceration lasts for 15 days during which we`ll use only pigeages (punching the cap). Intensity and numbers lead to the concentration of tannins, perfumes, and colour. Alcoholic fermentation is realized with natural yeasts.
Ageing: After maceration, free and press wines are separated for ageing. The ageing process is taking place 100% in traditional Burgundian 228-litre barrels for 13 months with around 30% of new barrels. We only use French oak coming mainly from Bourgogne, Allier, and Vosges forests. The wine spends 3 months in tanks before bottling.
AWARDS
Wine Enthusiast: 93/100
Tasting: Notes: Deep ruby color. Very expressive nose of red berries like cherries along with spicy notes pepper of and vanilla. In the mouth, it`s an explosion of flavours supported by very elegant tannins. Long and saline finish
Food Pairing: Will pair nicely with stewed beef cheeks, mushroom risotto, or confit eggplants and apricots.
Case Bottles: 6
Product Id: DVMPCRED
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Pinot Noir
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy`s Côte d`Or.
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climates of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climates of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.
