Domaine des Perdrix Echezeaux Grand Cru 2019 Samuel Smith &Sons

To preserve their integrity, grapes are carefully harvested and sorted out by hand. Grapes are partially destemmed (70%). Before beginning the alcoholic fermentation we make a cold prefermentation during 4 to 6 days to work on the phelonic component’s exctraction. Then full maceration lasts for 15 days during which we’ll
use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour. Alcoholic fermentation is realized
with natural yeasts.

After maceration, free and press juices are separated for aging. Aging process is taking place 100% in traditional Burgundian 228 liters barrels during 18 months with 85% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests. Then the wine spends 2 months in tanks before bottling.

EYE: Deep red colour with purple tints.

NOSE: Expressive and delicate nose dominated by mature fruit’s aromas: cherries, plums.
Foral notes of violet are enhanced by a spicy touch.

PALATE: The fruitiness is dazzling. Perfect balance between power and roundness. The finish is long with a bit of saltiness.

Drink after 2030

Le Domaine des Perdrix was not a renowned estate until the Devillard family took its management in 1996. Robert Parker says about this acquisition that it proves the existence of undiscovered great quality terroirs among the Grands Terroirs of Côte de Nuits. The quality of the vineyards, their rigorous management and vinification have established the Domaine des Perdrix as a renowned Domaine, one of the best among the “Grands Vins de Bourgogne”.