Pernand-Vergelesses is tucked into the junction of two valleys behind the Corton mountain which it shares with two other villages, Aloxe Corton and Ladoix- Serrigny. There also you find the prestigious Grands crus of Corton and Corton- Charlemagne. Eight Premiers Crus vineyards are found in two distinct zones. One group is situated south of the village in the direction of Savigny les Beaune, touching on the Savigny 1er Cru and, in some cases, sharing the vineyard name. The other group is located immediately to the northeast of the village, on a hill adjacent to the Corton mountain, like a continuation of the Grand Cru Corton Charlemagne vines, and, not surprisingly, produce only white Premier Cru wines. Most of the vineyards face east or south, with a few facing north-east, at altitudes of 250-300 meters. Mid-slope, the pebbly limestone soils suit Pinot Noir, and at the top, the brown or yellowish marly soil favors Chardonnay. Produced only in the commune of Pernand-Vergelesses, appellation Pernand- Vergelesses includes 8 Premiers Crus. The commune of Pernand-Vergelesses also produces 3 Grands Crus: Corton, Corton-Charlemagne and Charlemagne.
Pernand-Vergelesses
The Chardonnays are white gold or pale yellow turning gold with age. They have a unique minerality with aromas of sweet acacia in youth and later, notes of amber, honey and spices. On the palate they are mineral, like most whites of the Corton mountain, harmonious and charming. The whites are fresh and lively. Of all the whites of the Cote, this is the first choice for sushi, which may or may not be coincidence that the local restaurant is fusion Japanese-French. The same goes for fresh-water fish in white sauce, and for seafood pasta or risotto, to which its vivacity will lend depth and contrast. It also works well with cheeses of the gruyère type.
Pernand-Vergelesses Pinots should be intense ruby going towards crimson. In youth, the nose is strawberry, raspberry, and flowers. When older, it evolves typically into underbrush and spices. The mouth is unaggressive but muscular with well-melted tannins. Fleshy and robust, it is nonetheless one of the perkiest reds of the Cote de Beaune, with juicy fruit and balanced acidity. Fleshy and fruity, the reds are very seductive, and with age soft tannins go well with forceful meats like leg of lamb, feathered game, grilled pork or roasted beef. From the cheese board, almost any creamy cheese works, Mont d'Or, Vacherin, Tomme de Savoie, Reblochon, Cîteaux.