PERNAND-VERGELESSES > Antonin RODET

PERNAND-VERGELESSES 2021

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2021 2022

Grape variety

100% Pinot Noir.

Tasting notes

Colour: Intense red ruby color with purple highlights.
Bouquet: The bouquet develops notes of small red fruit mixed with note of spices.
Palate: Rich and complex, of a very nice balance, harmonious, with blend aromas of black fruit and offers a subtle oaky finish. Beautiful wine.

Wine and food pairing

Drink with veal, lamb, roasted beef or grilled pork. Will also be perfect with cheeses such as the French Mont d'Or, Vacherin, or Reblochon.

Serving temperature

Like all red Burgundies of this quality, this wine should be served at a cellar temperature of about 15-16°C. (59-61°F.).

Ageing potential

5 to 7 years.

History

The vineyards and the village of Pernand-Vergelesses are tucked into the junction of two valleys among the hills of the Côte de Beaune in Burgundy.

The nearby hill of Corton stands guard over it and two other villages, Aloxe Corton and Ladoix-Serrigny, harboring prestigious Grands Crus: Corton and Corton Charlemangne. Pernand with its sloping site and steep streets has “a smiling face”.

The appellation includes 11 Premiers Crus « climats » and the commune of Pernand-Vergelesses also produces 3 Grands Crus : CORTON, CORTON-CHARLEMAGNE and CHARLEMAGNE.

Vinification and maturing

The grapes were harvested by hand and sorted manually on arrival at the winery. All the grapes were de-stemmed. Cold maceration for 8 days at 8°C. (46°F.). Fifteen days of fermentation with punching down and pumping over twice a day during the fermentation at a temperature of 28° to 30°C. (82-89°F.). Ageing 100% in Burgundian oak barrels of 228 litres (30% on new oak).

Vintage : 2021

Nature certainly set a challenge for the winegrower and the winemaker with this vintage.

It began with very warm temperatures at the end of February which led to an early bud break.

The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests.

There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert. The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the véraison (colour change), which benefited from the return of the sun from mid-August.

The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.

This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision with a particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of the red wines, and of the freshness, balance of acidity and aromatic potential of the white wines.