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Pernand-Vergelesses Rouge
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Pernand-Vergelesses Rouge

Pernand-Vergelesses Rouge
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Service

  • Cellaring

    Optimal consumption: 5 to 12 years

    Ageing potential: 15 years

  • Tasting temperature

    16°C (61-62°F)

Grape variety

Pinot Noir

Vineyard

Producing commune: Pernand-Vergelesses.

Site: at the northern end of the Côte de Beaune, it is one of the most picturesque villages in Burgundy: a pretty church with its multicolored tile steeple, a few houses and the sloping vineyards all around it.

History & tradition: the name comes from « Per-Nan », the « spring that disappears » in Celtic.

Soil: clay and limestone.

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Tasting

by Véronique Boss-Drouhin

A straightforward and fleshy red Burgundy. Lively colour with a ruby sheen. Very aromatic on the nose, with notes of sloe plum and leather. As the wine gets older, the aromas acquire a spicy or animal note. Tannic on the palate, but a marked roundness and a velvety texture give the wine a good balance. Very fruity in the aftertaste, with the same sloe plum flavour lingering on.

Vintage

Nice fruity character combined with a very seductive mouth resulting from the excellent maturity of the grapes. 2009 holds the promise of the great Burgundian vintages ending in 9 and vintages like 2005, 1978, 1961…

Vintage review

Winemaking

Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: total destemming. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.

Ageing:  in oak barrels including 20% of new barrels.
The ageing lasts between 12 to 16 months.
Origin of the wood: oak grown in French high forest.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.