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Clayey-limestone soil, with a clayey predominance. We own 1,05 hectares of vines located between Vosne-Romanée and Clos Vougeot.

Winemaking and Aging

Grapes are collected manually, sorted out and then completely destemmed. Maceration is made and the cap of grape skin is punched down to stimulate the process but no pumping over is performed. Alcoholic fermentation lasts from 15 to 20 days. A slight filtration of the juice is performed. After this period, wine is transferred to oak barrels to mature for a period of 12 to 18 months. Vinification and wine ageing are made under the expertise of Robert Vernizeau, a talented winemaker.

Tasting notes

Le Vosne Romanée 2008 du Domaine des Perdrix is dark ruby red coloured. This wine offers an explosion of fruit notes on the nose, mostly blackcurrant and strawberry. Hints of liquorice and chocolate could be found in mouth.

Food and wine pairings

Le Vosne Romanée 2008 could be served at 13-14°C.

This wine will pair well with rib roast, beef tenderloin, magret of duck with honey sauce, as well as fresh goat cheese.

Service and cellaring

Le Vosne Romanée 2008 could be tasted right away but could be cellared for 8 to 10 years.

Art of tasting

Owning great wines in your cellar is not enough, you also need to know how to serve them.
Temperature is an essential element around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more casily the richness and the complexity of a great wine.