Gevrey-Chambertin
Premier Cru "La Perrière"

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Terroir

Our vineyard 'La Perrière' is located below Mazis-Chambertin Grand Cru (just only road séparâtes La Perrière and Mazis-Chambertin). Vines are 60 years old.
Total area : 27,3 ares (0,67 acres)
Climat & Soil : Lightly slope with pebbles. Historically, a shallow quarry existed before to fill it with vineyard. Deep and clay soil.

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.
After a smooth racking, aging is 100 % made in oak barrels (50% new oak) during 15 months. 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.

Tasting notes

Pretty clear ruby, cherry colour.

The nose is fine and delicate with notes of fresh red fruits and kirsch.

The palate is fresh and fruity. Red fruits are predominant but let dry fruits notes show (nut, almond).
Tannins are present but soft and round giving to the wine a beautiful harmony already smooth.

Food and wine pairings

Our Gevrey-Chambertin Premier Cru 'La Perrière' 2013 will perfectly pair with grilled meats, venison and raw milk cheeses as Epoisses.

Service and cellaring

It can be served at the ideal temperature of 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 of a great wine.