Pernand Vergelesses 1er Cru 2012

37,80 €

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From:6 36,90 €

Flavours

light
powerful
easy
complex
mineral
not mineral
Not Fruity
Fruity
Not Woody
Woody

Appellation

Pernand Vergelesses

Wine Characteristics

Red: to the eye, Pernand-Vergelesses is an intense ruby colour with bluish highlights, or an intense crimson. In the early stages the nose is of strawberry, raspberry, and violet. When older, it evolves into underbrush and spices. The mouth is unaggressive but muscular with well-melted tannins.
Meaty and robust, its fleshy constitution has all the harmony one could wish for.


White: this wine is white gold or pale yellow turning darker gold with age. It boasts aromas of white flowers, (may, acacia) at first; later, notes of amber, honey and spices. On the palate it is mineral, harmonious and easy to like.
 

Wine Steward’s Tip

Red: fleshy and solid, this is a very seductive wine. With its virile but superbly melted tannins its natural preference is for relatively forceful meats like veal, roasted, braised or in sauce, leg of lamb, feathered game, or grilled pork.
Roast beef would also yield to its charms. From the cheese board: Mont d’Or, Vacherin, Tomme de Savoie, Reblochon, Cîteaux.
Serving tempeature: 15 to 16°C.


White: light, lively, and engaging, this is the first choice for sushi, which it would enliven while respecting its double texture - crunchy and mellow. The same goes for fresh-water fish in white sauce, and for pasta or a seafood risotto, to any of which its vivacity will lend depth and contrast. It also chimes well with cheeses of the Gruyère type, as with blue and goat cheeses.
Serving temperature: 10 to 12°C.

Serving temperature: 10 to 12 °C

Situation

Pernand-Vergelesses is tucked into the junction of two valleys among the hills of the Côte de Beaune. The nearby Hill of Corton stands guard over it and two other villages, Aloxe-Corton and Ladoix-Serrigny, harboring prestigious Grands Crus: Corton in red and Corton-Charlemangne in white. Pernand with its sloping site and steep streets has a smiling face. It has an important place in French cultural history: Jacques Copeau (1879-1949), a driving force behind the French theatrical renaissance of the 1920’s and promoter of a “decentralised” dramatic tradition, spent a large part of his life here and it was Pernand which saw the genesis of the “Copiaus”, a group of great actors whose work and whose spirit still lives on today.

Terroirs


Most of the vineyards face East or South with a few facing North-East. Altitudes: 250-300 metres. On the lower slopes are clayey-limestone soils mixed with “chaillots” (flinty residues from silcaceous limestones). These soils are easilyworked and rich in potassium and phosphoric acid. Mid-slope, the pebbly limestone soils suit the Pinot Noir, and at the top, the brown or yellowish marly soil harbours the Chardonnay.

Source : https://www.bourgogne-wines.com

Viandes à saveurs relevées : veau rôti, gibier à plume, porc grillé.... En fromage ne pas hésiter à aller vers des fromages de Savoie comme la Tomme ou le Reblochon.

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