Nuits-Saint-Georges
Premier Cru "Aux Perdrix"
Terroir
We own 99% of this Premier Cru located on a limestony and clay soil with a clay predominance. They are 3.50 hectares (8.66 acres) of vines in the South of Nuits-Saint-Georges on a smooth and south facing slope. One of the most beautiful and qualitative Premier Cru of the Appellation.
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 (40% new oak) during 15 months. 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.
Aging is 100 % made in oak barrels (40% new oak) during 15 months. 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
Bright and intense deep ruby colour with purple tints.
The nose is expressive and powerful, opening on some red fruits aromas (strawberry) surrounding by a precise flintiness.
On the palate, thered fruits notes are predominant. The wines is full body and rich with integrated tannins. Balanced and intense, to be cellared.
The nose is expressive and powerful, opening on some red fruits aromas (strawberry) surrounding by a precise flintiness.
On the palate, thered fruits notes are predominant. The wines is full body and rich with integrated tannins. Balanced and intense, to be cellared.
Food and wine pairings
The Nuits-Saint-Georges Premier Cru 'Aux Perdrix' 2013 will perfectly match with meats in sauce as beef bourguignon or coq au vin, red meat as prime cut of beef, leg of lamb, as well as strong cheeses as Munster or Cîteaux.
Service and cellaring
It can be served at 13-14° C or kept in cellar between 8 to 10 years.
Art of tasting
Owning great wines in your cellar is not enough, you also need to know how to serve them.
Temperature is an essential element, around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more casily the richness and the complexity of a great wine.
Temperature is an essential element, around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more casily the richness and the complexity of a great wine.
