Nuits-Saint-Georges
Premier Cru "Aux Perdrix"
Cuvée "Les 8 Ouvrées"
Terroir
Clayey-limestones ground, with a limestone 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 lasts between 15 and 20 days then wine is put in oak barrels, after a light settling of the juice, for a period af ageing included between 12 and 18 months.
Winemaking and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Fermentation lasts between 15 and 20 days then wine is put in oak barrels, after a light settling of the juice, for a period af ageing included between 12 and 18 months.
Winemaking and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Tasting notes
The Nuits-Saint-Georges 1er Cru Aux Perdrix, cuvée "les 8 Ouvrées" 2008 has a very beautiful dark red colour, almost black.
The nose is powereful, spicy with notes of black fruits (blackcurrent, Blueberry). Nose is mature, silky.
In the mouth, the wine is full bodied with silky tannins.
Very nice aromatic persistence.
The nose is powereful, spicy with notes of black fruits (blackcurrent, Blueberry). Nose is mature, silky.
In the mouth, the wine is full bodied with silky tannins.
Very nice aromatic persistence.
Food and wine pairings
The Nuits-Saint-Georges 1er Cru Aux Perdrix, cuvée "Les 8 Ouvrées" 2008 will perfectly go with meats in sauce like boeuf bourguignon or coq au vin, red meat like prime cut of beef, leg of lamb, as well as strong cheese.
Service and cellaring
It can be served at 13-14°C or kept in cellar between 8 to 10 years.
