Château de Chamirey : Mercurey Village "Clos de la Maladière" 2024

Characteristics and Tasting Tips for the Mercurey Village "Clos de la Maladière" 2024 from Château de Chamirey

Tasting

Appearance

This wine reveals a brilliant ruby-red colour with occasional purplish highlights, typical of a Pinot Noir of fine concentration.

Nose

The nose opens with aromas of small red and black fruits, accompanied by spicy notes and earthier, at times slightly smoky touches, which reflect the imprint of the lieu-dit's clay-limestone terroir.

Palate

The palate is fine and juicy, supported by integrated, silky tannins. The whole extends into a saline, tangy finish, which brings freshness and elegance to this village-level Mercurey.

Food and Wine Pairing

This wine is an ideal match for emblematic dishes of Burgundian cuisine, such as bœuf bourguignon or fondue bourguignonne. It also pairs very well with chocolate desserts.

Serving and Cellaring

The Mercurey Village "Clos de la Maladière" 2024 will benefit from being lightly decanted before serving, and is best enjoyed at a temperature between 13 and 14°C.

A Village-Level Mercurey with a Character Shaped by the Terroir of Château de Chamirey

The Estate

The Château de Chamirey is today one of the benchmark estates of Mercurey, in the Côte Chalonnaise, in Burgundy. Owned by the Devillard family since 1934, the estate is now run by Bertrand Devillard, supported by his children Amaury and Aurore. It extends over 37 hectares, including 15 hectares classified as Premier Cru, and stands out for its high planting density and its practice of lutte raisonnée (integrated pest management), in the service of a faithful expression of the appellation's terroirs.

The Vineyard

The Mercurey Village "Clos de la Maladière" cuvée comes from a single 1.36-hectare lieu-dit, planted with old Pinot Noir vines between 1959 and 1979. The plots sit on clay-limestone soil with a predominance of clay, scattered with small pebbles, on a gentle slope with a broadly north-to-south exposure, offering favourable conditions for even ripening of the grapes.

Winemaking and Ageing

The Mercurey Village "Clos de la Maladière" 2024 comes from an exclusively hand-harvested crop, followed by meticulous sorting and full destemming. Winemaking relies on a cold pre-fermentation maceration, then on a fermentation carried out with native yeasts, with extraction achieved solely through pigeage (punching down). Ageing takes place in 400-litre barrels, with a measured proportion of new oak, allowing the fruit and the terroir to take centre stage, before a period in tank to refine the wine prior to bottling.

Grape Variety

Pinot Noir (100%).