Viniou Reviews
Domaine Robert Chevillon's Nuits-Saint-Georges Premier Cru "Les Perrières" 2018 is a striking example of Burgundy's sophistication and complexity. Produced exclusively from Pinot Noir, this cuvée hails from one of the most respected Premier Cru vineyards in the Côte de Nuits. The 2018 vintage was notable for its generous sunshine, resulting in ripe, concentrated fruit while retaining the variety's celebrated finesse. Vinification at Domaine Chevillon follows traditional Burgundian methods, with careful selection of bunches, fermentation in open vats, and ageing in French oak barrels—of which a modest proportion are new—to enhance both elegance and structure, allowing the terroir's mineral character to shine through.
The Côte de Nuits forms the northern section of Burgundy’s famous Côte d’Or. Known for its exceptional Pinot Noir, the region boasts a mosaic of small vineyards, each with its own nuanced expression due to variations in soil, slope, and microclimate. The soils in "Les Perrières" are predominantly limestone with a stony texture, imparting the wine its signature minerality and length. Historically, this part of Burgundy has been revered since medieval times, producing reds that age gracefully and command respect among collectors worldwide. The climate is continental, providing sufficient warmth in summer and cooler nights, which encourage balanced fruit development and complex aromatic profiles.
With its silk-textured tannins, aromas of black cherry, wild strawberry, violets, and subtle earthiness, Les Perrières 2018 lends itself beautifully to sophisticated pairings. It excels alongside classic Burgundian fare such as coq au vin, duck breast with cherries, or a mushroom fricassée. Game birds, like quail or partridge roasted with herbs, are equally fitting, as are refined cheese selections such as Epoisses or Brillat-Savarin when lightly matured.
For optimal enjoyment, decant the wine for about an hour to allow the bouquet to unfold. Serve at 15-17°C to highlight its aromatic vitality and textural delicacy. While already approachable, the wine will reward further cellaring, developing additional layers of complexity over the next decade or more.
