Domaine des Perdrix : Nuits-Saint-Georges 1er cru "Les 8 Ouvrées" 2025

Characteristics and Tasting Tips for the Nuits-Saint-Georges 1er Cru "Les 8 Ouvrées" 2025 from Domaine des Perdrix

Food and Wine Pairings

This cuvée from Domaine des Perdrix traditionally pairs with braised or grilled red meats, such as a fine cut of beef or a leg of lamb, as well as with spiced dishes such as a lamb tagine with preserved lemons. Full-flavoured cheeses, whether pressed-curd or blue-veined, round out this selection of pairings harmoniously.

Serving and Cellaring

The Nuits-Saint-Georges 1er Cru "Les 8 Ouvrées" 2025 is ideally enjoyed at a temperature of 13 to 14°C, in a glass with a wide aeration surface to reveal the full finesse of its aromas. This vintage, offered en primeur, is still maturing at the estate and will be delivered at a later date; its ageing potential will be specified once the official information is published.

An Old-Vine Nuits-Saint-Georges 1er Cru, the Signature of Domaine des Perdrix

The Estate

Domaine des Perdrix, in the Côte de Nuits, was taken over in 1996 by the Devillard family, Burgundy winegrowers for five generations, who today run the estate with Bertrand, Christiane, Amaury and Aurore Devillard. Spanning approximately 12 hectares of vines, the estate stands out for its near-monopoly ownership of the Nuits-Saint-Georges Premier Cru climat "Aux Perdrix", the cornerstone of its identity and its reputation among the great names of Burgundy.

The Vineyard

The "Les 8 Ouvrées" cuvée comes from a micro-plot within the Nuits-Saint-Georges Premier Cru climat "Aux Perdrix", located in the northern part of the climat and benefiting from an easterly exposure. The vines, planted in 1922, cover an area equivalent to eight "ouvrées", a former Burgundian unit of measurement, on predominantly clay soil resting on a clay-limestone subsoil typical of the appellation.

Vinification and Ageing

In keeping with the estate's practices, the Nuits-Saint-Georges 1er Cru "Les 8 Ouvrées" 2025 is made from hand-harvested and hand-sorted grapes, followed by a cold pre-fermentation maceration that encourages the gentle extraction of phenolic compounds. Fermentation is carried out with indigenous yeasts, and the cap is worked by punching down, without any pumping over. Ageing takes place in 228-litre French oak barrels, generally for 16 to 18 months, followed by a period of maturation in tank before bottling.

Grape Variety

100% Pinot Noir.