Bourgogne Pinot Noir
Terroir
This cuvée come from several plots we own and located on the village of Premeaux-Prissey. The soils are mixed with clay and limestone with clay predominance. It represents 1.98ha (4.9 acres) with a density of plantation of 10 000 vines/hectare.
Winemaking and Aging
Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 12 to 15 days in temperatures' control vats, with punching of the cap. Aging is 20 % made in oak barrels (10% new oak) during 10 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
The wine is pleasant in a glass: a brilliant beautiful garnet colour with ruby tints.
Fresh fruits open the nose: raspberry, redcurrant, red fruits and blackcurrant with a nice intensity.
The palate is fresh, balanced and smooth. Harmony on the fruitiness with addition of spicy notes (light pepper) which refresh the mouth. Tannins are present but not firm making the wine structured. Potential for cellaring.
Fresh fruits open the nose: raspberry, redcurrant, red fruits and blackcurrant with a nice intensity.
The palate is fresh, balanced and smooth. Harmony on the fruitiness with addition of spicy notes (light pepper) which refresh the mouth. Tannins are present but not firm making the wine structured. Potential for cellaring.
Food and wine pairings
The Bourgogne Pinot Noir 2011 is perfect with white meat in sauce, red grilled meat and chesses.
Service and cellaring
Temperature to keep in cellar: 13-14° C and can be kept from 3 to 5 years.
