Vosne-Romanée
Terroir
Clayey-limestone ground, with a clayey predominance.
Winemaking and Aging
Grapes are harvested in leaky boxes and sorted out. They are destemmed and put in tanks. Punching of the cap is made during alcoholic fermentation, without pumping over.
Fermentation on the skins last between 15 and 20 days. Then wine is put in oak barrels, after barrels, after a light settling of the juice, for a period of ageing included between 12 and 18 months.
Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Fermentation on the skins last between 15 and 20 days. Then wine is put in oak barrels, after barrels, after a light settling of the juice, for a period of ageing included between 12 and 18 months.
Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Tasting notes
The Vosne-Romanée 2004 of Domaine des Perdrix has a beautiful dark velvet red colour and limpid. The nose develops roasty, toasted and salty aromas evolving on black berries (Blueberry, blackberry). Tannins are silky and round. The mouth is rich and solid.
Food and wine pairings
The Vosne Romanée 2004 of Domaine des Perdrix will perfectly match with :
- cut of beef, beef coast
- duck cutlet with honey
- goat fresh cheese.
It can be served at the ideal temperature of 13-14°C.
- cut of beef, beef coast
- duck cutlet with honey
- goat fresh cheese.
It can be served at the ideal temperature of 13-14°C.
Service and cellaring
The Vosne Romanée 2004 of Domaine des Perdrix can kept in cellar between 3 to 5 years.
