Bourgogne Pinot Noir
Terroir
Clay-limestone ground, with a clayey tendency.
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 owed between 15 and 20 days then wine is put in oak 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 owed between 15 and 20 days then wine is put in oak 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
Bourgogne Pinot Noir 2007 of Domaine des Perdrix has a beautiful ruby dark colour and limpid.
The nose develops red fruits aromas and a touch of acidity and spicy note (white pepper).
In mouth, the wine is fresh with a beautiful acidity. The wine develops fruits aromas like currant.
Well balance.
The nose develops red fruits aromas and a touch of acidity and spicy note (white pepper).
In mouth, the wine is fresh with a beautiful acidity. The wine develops fruits aromas like currant.
Well balance.
Food and wine pairings
Bourgogne Pinot Noir 2007 is perfect with white meat in sauce, red grilled meat and chesses.
Service and cellaring
Temperature to keep in cellar: 13-14° C
To conserve from 3 at 5 years.
To conserve from 3 at 5 years.
