LOUIS JADOT Red Pernand Vergelesses 1er Cru Rouge Clos de La CROIX de PIERRE 2022 75 cl

Description

Pernand-Vergelesses 1er Cru Clos de la Croix de Pierre 2022 Louis Jadot: the finesse of the Côte de Beaune

The Pernand-Vergelesses 1er Cru Clos de la Croix de Pierre 2022 from Maison Louis Jadot is a particularly elegant expression of Pinot Noir from the Côte de Beaune. This Burgundian appellation is situated near Aloxe-Corton and Savigny-lès-Beaune, in an area renowned for producing red wines that are refined, fruity and well-structured.

This cuvée is made exclusively from 100 per cent Pinot Noir. The grape variety finds particularly favourable conditions here on the Clos de la Croix de Pierre vineyard, situated within the Premier Cru En Caradeux. The vines benefit from an easterly aspect and limestone soil with small pebbles on the surface. The vineyard lies at an altitude of between 260 and 380 metres. These characteristics contribute to the wine’s freshness and minerality.

At Louis Jadot, the grapes are harvested by hand and then destemmed. Vinification takes place in open stainless steel and wooden vats, with maceration lasting three to four weeks and regular punching down during fermentation. The wine is then aged for around 18 months in French oak barrels, with about a third being new barrels. This ageing process adds depth and woody nuances whilst preserving the expression of the Pinot Noir.

On tasting, the brilliant ruby colour heralds a delicate and expressive wine. The nose reveals notes of cherry, red berries, blackcurrant, blueberry and violet, to which subtle spicy nuances may be added. On the palate, it is harmonious, with an elegant texture, supple tannins and lovely liveliness. The finish offers a mineral and slightly chalky sensation that highlights the character of the terroir. Robert Parker’s Wine Advocate rated the 2022 vintage at 90–92/100 based on a sample, highlighting in particular its liveliness, fruit and mineral finish.

At the table, this Premier Cru will elegantly accompany Bresse poultry with morel mushrooms, grilled or roasted red meat, duck breast, certain dishes served in sauce, or mature cheeses. It is best served at between 16 and 17 °C, having been decanted for an hour to allow the bouquet to fully develop.