Domaine Roger Perrin
Châteauneuf-du-Pape, Rhône Valley, France
Vineyards have existed on the Roger Perrin property between Orange and Châteauneuf since the beginning of the 1900's. However, the Domaine Roger Perrin was founded in 1969 when Roger Perrin took over the domaine after his father-in-law's retirement. Roger died unexpectedly during the harvest in 1986, and his son Luc -- who had studied enology and done a apprenticeship at Beaucastel, took over the domaine. Slowly Luc Perrin has improved the quality at his domaine so that now people recognize his name as a producer. Perrin's holdings include 37 hectares (91 acres) of vineyards, spread out over sixty-one plots. While some of the vines are more than 100 years old, the average age of the vines is 60 years old. 85% of the vines are over 20 years of age. The Châteauneuf vines are planted on two types of soil: clay and limestone subsoil covered by galets roules so familiar to anyone who has seen Châteauneuf vineyards. The second type of soil has much more sand to it and gives wines that show a little more aromatic and tannic finesse.

Perrin also makes a few excellent Côtes du Rhônes coming from two different soil types: sand with some large stones (somewhat like the second type of Châteauneuf soil) and red limestone which sits upon a bed of gravel (which gives fruity and round results). Luc Perrin frequently sells lots of wine to the négociant firm Tardieu et Laurent, and has recenly been called a new star in Châteauneuf-du-Pape in Robert Parker's Wine Advocate.

Châteauneuf-du-Pape Rouge: (76% Grenache, 12% Syrah, 7% Mourvèdre, 3% Cinsault, 2% Clairette, 2% Counoise, 2% Vaccarese) The grapes are harvested by hand and partially destemmed (30-40%) depending upon the ripeness of the vintage. Vinification takes place in cement tanks over a period of 18-to-23 days. Certain lots of grapes are harvested separately, but generally two or three grapes are vinified together. 30-40% of the wine is raised in foudre, 40-50% in enamel-lined tanks, and 15-20% in new oak. The wines are normally blended after one year.

Châteauneuf-du-Pape Reserve Vieilles Vignes: (81% Grenache, 10% Syrah, 5% Counoise, 4% Mourvèdre) This cuvée is made only in exceptional vintages. It is a selection of the oldest parcels (70-100 years) planted on the best exposed terroir. Similar vinification to the Châteauneuf, except 60% is aged in barrel and 40% is aged in foudre. The aging period lasts 13 months. The wine is not fined or filtered.

Châteauneuf-du-Pape Blanc: (45-50% Grenache Blanc (which brings roundness, structure and typicity), 18-20% Roussanne (which brings fat, length and fruit), 20-22% Clairette (50% was planted in 1921, which brings fruit), 5-7% Bourboulenc (from vines planted in 1921 and which brings floral notes and acidity). These grapes are vinified separately, pressed directly, and fermentated sur lie. The Roussanne is vinified in new oak. After its alcoholic fermentation, its lees are stirred a couple of times a week for seven months. The other grapes are raised in temperature controlled stainless steel where they harmonize until the final blend.

Côtes du Rhône Prestige Vieilles Vignes: (80% Grenache, 15% Syrah, 5% Counoise and Vaccarese, from old vines (45 year old minimum) from parcels located close to Châteauneuf-du-Pape. Part of the vineyards used were planted by Luc Perrin's great-grandfather. Hand-harvested fruit with a severe selection. Destemming is normally about 20-50% of the volume. Made only in good or great years. Similar vinification to the Châteauneuf-du-Pape, with a 15-20 day maceration. Bottling takes place in May or June following the harvest.

Côtes du Rhône Rouge: (75% Grenache, 15% Cinsault, 10% Syrah) Hand-harvested fruit which is 100% destemmed. The varietals are fermented together in temperature controlled stainless steel tanks for 10-12 days. Bottled in March to guard the maximum amount of fruit.

Côtes du Rhône Blanc: (50% Viognier, 40% Grenache Blanc, 10% Clairette) Hand-harvested fruit aged in temperature controlled stainless steel tanks. Aged sur lie with punch down for 5 months. Bottled in March to preserve its fruit. It has bright notes of apricot, pear and cream, and finishes with a touch of citrus and wax.

Points of Interest:
Appellation / Region
Châteauneuf-du-Pape
Rhône Valley
Grape Varieties
Bourboulenc
Cinsault
Clairette
Grenache
Grenache Blanc
Mourvèdre
Roussanne
Syrah
Viognier
Wines and other products
Châteauneuf-du-Pape blanc
Châteauneuf-du-Pape Réserve des Vieilles Vignes
Châteauneuf-du-Pape rouge
Côtes du Rhône Prestige blanc
Côtes du Rhône Prestige Vieilles Vignes
Contact Information
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