Chevigny Rousseau Vosne Romanee Village Les Champs de Perdrix 2021

Winery Background and History

Domaine Chevigny‑Rousseau dates back to 1947 and remains a family-owned jewel in Vosne-Romanée’s Côte de Nuits. Covering around 4 ha, the domaine blends legacy and sustainability, achieving HVE certification under Pascal Chevigny. Its meticulously farmed plots—including prestigious lieux-dits—are celebrated for delivering refined, terroir-driven Pinot Noirs with purity, structure, and precision. 

Producer and Wine Maker

Pascal Chevigny helms all operations, from vineyard to cellar. He employs hand-harvesting, full destemming, and fermentations using natural yeasts in small open vats. After 12–18 months in approximately 30 % new French oak, the wines are bottled unfined and unfiltered, preserving texture and true site expression.

Vineyards and Micro Climate

The Les Champs de Perdrix vineyard lies just above famed Premier Crus like La Tâche and Romanée-Conti. Its east-facing, limestone-rich slopes at lower elevation enjoy warm summer days and cool evenings, balancing ripe red fruit with bright acidity. Vines average 30–40 years, producing wines of elegance and complexity. 

Vinification & Aging Methods

Following hand-harvest and destemming, fermentation occurs with indigenous yeasts in small oak or concrete vats, with moderate punch-downs. The wine matures for 12–18 months in French oak barrels—30 % new—without fining or filtration, allowing natural development and faithful terroir reflection.

Tasting Notes

Medium garnet; aromas of ripe cherry, raspberry, violet, and subtle spice interlace with forest-floor nuances. The palate delivers smooth tannins, lively acidity, and vibrant red-fruit purity, leading to a lingering finish with gentle earth and silky finesse. 

Food & Wine Pairing

Pairs wonderfully with roast duck, game birds, veal, mushroom risotto, and braised pork. Aged cow’s milk cheeses like Gruyère or Comté also complement its balance of fruit, spice, and minerality. 

Service Methods and Temperatures

Serve at 15–16 °C in a Burgundy glass to express its aromatics. A gentle 30-minute decant enhances silky texture and nuance. Avoid over-chilling to preserve flavor depth.

Storage and Aging Potential

Optimal from 2029 to 2034. With ideal cellaring at 12–14 °C and ~70 % humidity, tertiary notes—dried flowers, truffle—will evolve while structure remains vibrant.

Grape Varietals & percentage used

100% Pinot Noir

ABV (Alcohol by Volume)

13.5%