Château de Chamirey : Mercurey 1er cru "Champs-Martin" 2024

Characteristics and tasting tips for the Mercurey 1er cru "Champs-Martin" 2024 from Château de Chamirey

Tasting

Appearance
The colour is a vivid, brilliant red, typical of a Pinot Noir grown on well-drained clay-limestone soils.

Nose
The nose, initially serious and linear, gradually opens to aromas of blackcurrant bud alongside delicate floral notes of lily of the valley and lilac.

Palate
The palate is elegant and silky, supported by a fine balance between acidity and roundness, leading to a persistent finish of tart small red berries.

Food and wine pairing

This wine pairs ideally with a fine cut of grilled beef, but it also works beautifully with roasted or slow-braised red meats, such as a bœuf bourguignon, as well as with medium-firm cheeses.

Serving and cellaring

The Mercurey 1er cru "Champs-Martin" 2024 is best served between 13 and 14°C, a temperature that preserves all the freshness and aromatic finesse of the Pinot Noir.

Characteristics and tasting tips for the Mercurey 1er cru "Champs-Martin" 2024 Château de Chamirey: an elegant Pinot Noir red with clay-limestone finesse

The estate

Founded in 1934, when the Marquis de Jouennes decided to bottle the wines at the estate, Château de Chamirey is located in Mercurey, in the heart of Burgundy. Now run by Amaury and Aurore Devillard, the fifth generation of the family, the estate extends over approximately 37 hectares, 15 of which are classified as Premier Cru, including renowned monopoles such as Clos des Ruelles and La Mission.

The vineyard

The Champs-Martin parcel, planted in 2002 in Mercurey, covers approximately 0.49 hectares. Facing south on a gentle, elevated slope, it rests on clay-limestone soil with a predominance of clay, crossed by a vein of limestone that ensures efficient drainage, conducive to a balance between power and finesse.

Winemaking and ageing

For the Mercurey 1er cru "Champs-Martin" 2024, the grapes are hand-harvested and hand-sorted, then 60% destemmed. A cold pre-fermentation maceration of four to six days precedes a full maceration of around fifteen days, carried out solely by punching down, with no pumping over. Alcoholic fermentation relies on indigenous yeasts, and the free-run and press juices are kept separate before ageing. Ageing takes place for several months in 228-litre Burgundy barrels of French oak, with a moderate proportion of new wood, followed by a rest in tank before bottling.

Grape variety

100% Pinot Noir.