Domaine des Perdrix : Nuits-Saint-Georges 1er cru "Les 8 Ouvrées" 2023

The freshness and richness of a red wine from Burgundy

The estate

Taken over in 1996 by the Devillard Family, the Domaine des Perdrix stands out as one of the most beautiful estates in the Côte de Nuits. Today at the head of a 15-hectare vineyard with more than half classified as Premier Cru and Grand Cru, the estate watches over the exceptional terroirs of Vosne-Romanée, Nuits-Saint-Georges and Nuits-Saint-Georges Premier Cru "Aux Perdrix", a quasi-monopoly. Owners of a 1.14 hectare plot of Échezeaux Grand Cru, the Devillards enjoy an extremely rare diversity of terroirs, especially when we know that Burgundy only counts 33 Grands Crus.

The wine

This Burgundy wine was designed to pay tribute to history. It comes from the oldest vines of the famous Premier Cru Aux Perdrix, planted in 1922, covering an area of 8 ouvrées. In Burgundy, an ouvrée is a unit of measure specific to the vineyard, symbolizing the space that a winemaker could plow in one day, equivalent to 4.28 ares.

The vintage

The 2023 vintage in Burgundy is distinguished by a generous harvest and optimal maturity of the grapes, despite sometimes unstable weather. After a spring punctuated by a few episodes of frost, the summer, both hot and dry, was tempered by timely rainfall, thus providing ideal conditions for a homogeneous maturation of the harvest. The result gives birth to an exceptional vintage, carried by a remarkable harmony between the fruit, the freshness and the structure. A promising balance that augurs a good aging potential.

The vineyard

Located in Nuits-Saint-Georges, the Les 8 Ouvrées vineyard extends over 4.28 ares on a soil mainly composed of clay.

Vinification and aging

This Nuits-Saint-Georges wine is the result of meticulous work in the vineyard and in the cellar: to guarantee quality, the grapes are carefully harvested and sorted by hand. A whole bunch vinification is then carried out, preceded by a cold pre-fermentation maceration of 4 to 6 days. A 15-day maceration follows, with punch-downs without pumping over. Fermentation is then carried out with indigenous yeasts. The press and free-run juices are then carefully separated and aged separately.

Grape variety

Pinot noir (100%)