Presentation
One of the main characteristics of Nuits-Saint-Georges’ wines lies in the great diversity of its terroirs, diversity that is found in the different styles of wines that vary greatly depending on where the grapes are grown. Based in Nuits-Saint-Georges, the House of Edouard Delaunay illustrates this multiplicity by offering several selections from Premier Cru climats located both north and south of the village.
Terroir
Perrière meant "quarry" in Old French. As its name would suggest, the soil in “Les Perrières†is lean and stony and the subsoil is composed of white marble that continues to be extracted today. The 45-year-old vines are managed in an ecologically responsible manner. This is a particularly early ripening plot due to the high proportion of limestone rocks that are warmed by the sun and transfer their heat to the soil.
Winemaking
The grapes are harvested by hand, early in the harvest season. A careful sorting of the berries is carried out at the winery to select only the finest bunches. The harvest is fully destemmed. Fermentation begins naturally with indigenous yeasts and includes daily pump-overs during the early stages, followed by gentle punch-downs toward the end of maceration. The fermentation process lasts 18 days. The wine begins its ageing in new oak barrels before being racked and transferred to three-year-old barrels with extra-fine grain and a very light toast. The total ageing period lasts 15.5 months.
Varietal
Pinot Noir : 100%
Specifications
Alcohol content : 13.5 % vol.
Production volume : 278 BOTTLES, 9 MAGNUMS
Tasting
Beautiful deep, intense carmine red colour. The nose is expressive, opening with woody and toasty notes (fresh oak, beechwood smoke), lifted by a hint of spice (turmeric), then evolving towards red fruit (cherry, raspberry) and stone nuances (cherry gum), followed by a more indulgent dimension of clafoutis (custard, vanilla) and dried fruit. The whole is nuanced by floral aromas (rose, hawthorn, peony) and a fresh menthol and eucalyptus character, underlined by a mineral touch of white pepper.
The palate offers an ample and fresh attack with a broad texture. It develops flavours of blood orange and vineyard peach, combined with a pastry-like touch of vanilla custard. The substance is persistent, supported by elegant yet present tannins. The balance relies on a perfectly integrated minerality, leading to a fresh and saline finish of beautiful length.
Food pairings
Sublime with steak tartare, red tuna tataki or veal chop with rosemary.