• Château de Chamirey Mercurey Rouge Premier Cru 'Clos du Roi' 2020 - DiVino.com.au
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Château de Chamirey Mercurey Rouge Premier Cru 'Clos du Roi' 2020

Château de Chamirey Mercurey Rouge Premier Cru 'Clos du Roi' 2020

$103.00 AUD
$103.00 AUD
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Description

Château de Chamirey Mercurey Rouge Premier Cru 'Clos du Roi' 2020 is a sophisticated red Burgundy crafted from Pinot Noir. It presents aromas of red cherries, blackcurrants, and subtle oak, with a structured palate and silky tannins.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Wine Details

Type: Red Wine
Style: Medium-bodied, Silky
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a Premier Cru Burgundy, with red cherries, raspberries, and hints of spice, finishing with a velvety texture.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Limestone and clay soils
Aging: 12-16 months in oak
Serving Temperature: 14-16°C

Winery

Château de Chamirey is a prestigious estate in Mercurey, Burgundy, known for crafting wines that express the purity and complexity of the terroir. The Premier Cru 'Clos du Roi' is a flagship of their portfolio.

Food Pairings

Seafood: Seared tuna or salmon tartare.
Game: Duck breast with cherry glaze.
Vegetarian: Mushroom risotto or ratatouille.
Meat: Roast pork tenderloin or veal scallopini.

Cheese Pairings

Brie: Creamy and mild, balancing the wine's bright acidity.
Comté: Aged and nutty, complementing the wine's depth.
Camembert: Earthy and rich, enhancing the wine's complexity.
Australian Cheddar: Tangy and bold, pairing beautifully with the wine's structure.

Recipe

Duck Confit

Ingredients:

  • 4 duck legs
  • 2 tbsp kosher salt
  • 2 garlic cloves, minced
  • 1 tbsp fresh thyme leaves
  • 2 cups duck fat
  • Salt and pepper, to taste

Instructions:

  1. Rub duck legs with kosher salt, garlic, and thyme. Cover and refrigerate for 24 hours.
  2. Rinse off the salt and pat dry. Place duck legs in a deep baking dish and cover with duck fat.
  3. Preheat oven to 120°C. Cook duck legs in duck fat for 2.5-3 hours until tender.
  4. Remove from fat and sear in a hot pan until skin is crisp. Serve warm.

Tip: Pair with a side of roasted potatoes and fresh greens for a complete meal.

Tags: Burgundy, France, Light-bodied-red-wine, Pinot-noir

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