BEAUNE PREMIER CRU "PERTUISOTS" 2017
BEAUNE PREMIER CRU "PERTUISOTS" 2017
Grape variety
Wine and food pairing
Drink on its own, as an aperitif, or with elaborate cold starters, a creamed poultry, a veal blanquette or a nice river fish.
Serving temperature
Ageing potential
History
Beaune is the winegrowing capital of the region and has played an important role in Burgundian history.
Profits from the annual “Hospices de Beaune” wine auction continue to provide support to hospice residents.
The vineyards of Beaune are unique in that out of approximately 400 ha of vines under production, over 300 ha are classified as Premier Cru.
“Les Pertuisots” is located in the southern part of the appellation just near the famous “Clos des Mouches”. In Old French, pertuisot was a Burgundian diminutive form of pertuis meaning “a hole, an opening, a hollow”.
Vinification and maturing
The grapes were handpicked and collected in 20-kg perforated crates. The grapes were sorted a first time in the vineyard and a second time when they arrived at the winery.
The whole bunches of grapes were gently pressed for 2½ hours. The temperature of the must was brought down to 12°C. (53°F.) and then was immediately transferred to barrels with no settling to preserve a maximum of lees. Long fermentation using indigenous yeasts for added complexity and freshness.
Aged for 14 months with no racking or stirring to bring out all of this wine's minerality. A proportion of 25% new French oak barrels, toasted at low temperatures for a long time to impart a subtle, delicate touch of oak were used. The wine was bentonite fined and very gently filtered before being bottled using gravity.
Vintage : 2017
In 2017, Burgundy succeed at both quality and quantity levels. After many vintages impacted by the climatic variation, Antonin Rodet, recover with the 2017 vintage, a very satisfactory harvest. Not only because the volumes will allow to supply the markets but also because the wines already offer the desire to discover this very elegant vintage.
After spending the winter building up their strength, the vines profited fully from a very warm spring, with budburst in early April ensuring a head start in terms of the growth cycle that was maintained right up to the harvest. The plants progressed from stage to stage free from hindrance, and by mid-June, were flowering before rapid fruit set. An early vintage was confirmed.
During the summer, a few spells of heatwave alternated with more mixed weather. However, ripening continued at a good pace and by the end of August, the first grapes were being picked, two weeks ahead of average. Harvesting continued until mid-September as each plot reached peak maturity.
Harvest started on September the 6th in our vineyards and ended on September the 30th in the late parcels.
The grapes were in exceptional health and required virtually no sorting. Everyone was very enthusiastic about this fabulous fruit, its peak ripeness, and the volumes produced.
The Chardonnay grapes for the white wines were picked at peak ripeness, wine aging is on process and promises wines with a very nice balance.
Red wines vinification has been facilitated by beautiful maturity offering deep colours and silky, well balanced tannins.