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Clayey-limestone soil, with a clayey predominance.

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 during 12 to 18 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

Beautiful dark black red colour, deep.
Deep nose with black fruits aromas (blackberries and blueberries). It reveals toasted and grilled notes with Tobacco leaf.
On the palate, the wine is rich, and fleshy it develops spicy, fruity notes (black cherry liqueur) and coffee and mocha aromas.
Tannins are matured and powerful.

Food and wine pairings

It will perfectly match with beef coast, beef steak, duck cutlet with honey, as well as goat fresh cheese.

Service and cellaring

It can be served from now at 13-14°C or kept in cellar between 5 to 8 years.
This wine has an important potential.