Nuits-Saint-Georges
Terroir
Clayey-limestone soil, with a clayey predominance.
Winemaking and Aging
Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 20 days in temperatures' control vats, with punching of the cap. Aging is 100 % made in oak barrels (35% new oak) during 14 month. Malolactic fermentation is 100 % realized. Wine is bottled in Traditional Burgundy bottles. The cork is marked with the estate's name and the vintage. Robert Vernizeau is the winemaker at Domaine des Perdrix for 16 years.
Tasting notes
Beautiful bright and clear ruby colour with purple tints.
The nose opens on the little red fruits, balanced and delicate.
On the palate, we find some spicy notes (pepper, white pepper), cinnamon and nutmeg. Tannins are fine and smooth.
The nose opens on the little red fruits, balanced and delicate.
On the palate, we find some spicy notes (pepper, white pepper), cinnamon and nutmeg. Tannins are fine and smooth.
Food and wine pairings
The Nuits-Saint-Georges 2011 will perfectly match with beef ribs, beef steak, duck cutlet with honey, as well as goat fresh cheese.
Service and cellaring
It can be served from now at 13-14° C or kept in cellar between 5 to 8 years. Important potential.
