The red wines are quite dry and tannic. These wines develop aromas of blackcurrant and redcurrant. They develop towards tones of spices and game which become more pronounced when mature. The presence of tannins on the palate often qualify Pernand as being well-structured, but round and fat, which compensate for its robustness that diminishes as it matures. The finish is intensely fruity and leaves a lingering and characteristic note of sloes on the palate.