Premier Cru "Aux Perdrix"
Cuvée "Les 8 Ouvrées"

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This cuvée had been produced to pay tribute to history. Indeed, it comes from the oldest vines planted in 1922 of the famous Premier Cru "Aux Perdrix" and covers 8 ouvrées. The vines are located on the north side of the climat (East exposure) on a clayey dominance soil. The word "ouvrée" is the unit measure used in Burgundy for the vines surface. It used to represent the surface that a winegrower could dig on 1 day and corresponds to 4.28 ares (0.105 acres).

Winemaking and Aging

Grapes are harvested by hand then sorted out and totally destemmed.
Maceration is made and alcoholic fermentation lasts from 15 to 18 days in temperatures' control vats, with punching of the cap.
Aging is 100 % made in oak barrels during 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

Bright and intense ruby colour with purple tints.
The nose is open, well expressive and powerful. First notes are dominated by intense fruits (dark, raspberry and cherry) surrounding by leather and mineral flavours.
On the palate we experience a delicate freshness, and a balance intensity. Smooth structure with soft tannins.

Food and wine pairings

The Nuits-Saint-Georges Premier Cru Aux Perdrix, cuvée "Les 8 Ouvrées" 2013 will perfectly go with strongs meats as wild game : boar, deer, ostrich or lamb as well as Camembert roasted with almonds.

Service and cellaring

It can be served at 13-14° C or kept in cellar between 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.