Domaine Rossignol

Les Fichots Pernand-Vergelesses 1er Cru Pinot Noir

9.04 ratings
9.01 pro ratings
Pernand-Vergelesses, Côte de Beaune, Burgundy, France
Pinot Noir
Turkey, Game, Exotic Spices, Soft Cheese, Duck, Goose, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Mushrooms, Chicken, Meaty & Oily Fish, Shellfish, Crab & Lobster, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa, Shellfish
Top Notes For
Antonio Gianola

Excellent and showing quite voluptuous.

Excellent and showing quite voluptuous.

Sep 5th, 2015
Todd Anderson

Let breath for >= 1 hour

Let breath for >= 1 hour

Apr 25th, 2020
Justin Hansohn

Showing its age a bit. The rich intensity of what this used to be is starting to fade slightly. Must say that the brightness, the acidity, and the finish, regardless of its sort of muddled composure were fully intact and keeping this alive. That familiar smell of fruit aged a bit too long and getting pruny is showing a little. I let it sit out overnight and the rich nose left behind mainly shoe polish but the brightness and muddled fruit had opened up to be something more enjoyable. Whoever wrote the little tag next to this wine at the shop was perfectly correct in saying 'hard to tell where this is headed or how to make sense of it'

Showing its age a bit. The rich intensity of what this used to be is starting to fade slightly. Must say that the brightness, the acidity, and the finish, regardless of its sort of muddled composure were fully intact and keeping this alive. That familiar smell of fruit aged a bit too long and getting pruny is showing a little. I let it sit out overnight and the rich nose left behind mainly shoe polish but the brightness and muddled fruit had opened up to be something more enjoyable. Whoever wrote the little tag next to this wine at the shop was perfectly correct in saying 'hard to tell where this is headed or how to make sense of it'

Aug 5th, 2015
Todd Anderson

Todd had this 5 years ago

Todd had this 5 years ago

Mar 25th, 2019