Château de Chamirey : Mercurey 1er cru "Clos du Roi" 2025

Characteristics and Tasting Tips for the Mercurey 1er Cru "Clos du Roi" 2025 from Château de Chamirey

Food and Wine Pairings

This wine pairs beautifully with grilled or roasted red meats, such as a rib of beef, as well as fish en papillote served with vegetables. It is also an excellent match for furred and feathered game, and finds a lovely echo in pressed cheeses such as Tomme de Savoie.

Serving and Cellaring

The Mercurey 1er Cru "Clos du Roi" 2025 from Château de Chamirey is best enjoyed between 13 and 14°C. It is advisable to serve it in a sufficiently large glass, offering a generous surface for aeration, in order to fully reveal the richness and complexity of this wine.

A Mercurey 1er Cru from Château de Chamirey, Reflecting One of the Appellation's Most Renowned Terroirs

The Estate

Château de Chamirey is a wine estate in Mercurey, in the Côte Chalonnaise, in Burgundy, where winegrowing activity was established in 1934. Today, the estate is run by the Devillard family: Amaury and Aurore Devillard, alongside their father Bertrand. Set around an 18th-century château, the estate is renowned for the quality of its terroirs in the Mercurey appellation, several of which are classified as Premiers Crus.

The Vineyard

The Mercurey 1er Cru "Clos du Roi" comes from a renowned terroir of the appellation, located on a south/southwest-facing slope with predominantly clay-limestone soils, ideal for producing structured, complex wines.

Winemaking and Ageing

The winemaking of the Mercurey 1er Cru "Clos du Roi" 2025 relies on exacting practices specific to the estate: hand harvesting, rigorous sorting and complete destemming of the grapes. A cold pre-fermentation maceration precedes a natural fermentation, accompanied by punching down, the intensity of which is adjusted to the needs of the vintage. Ageing then continues in oak barrels, with a proportion of new oak, followed by a period in tank before bottling.

Grape Variety

This wine is made from Pinot Noir.