The growing popularity of this white wine grants it its place on the French kings table. In the 19th century, Saint Péray reaches its peak of its popularity. All of Europe is fund of this white. In December 1936, it becomes one of the 9 first Appellations d’Origine Contrôlée.
The most southern appellation of the northern Côtes du Rhône is situated on a soil of limestone, clay and granite deposits. The essential part of the vineyard spreads out on light slopes, around a beneficial limestone spur, of the Crussol hill.
The vintage :
After a very dry winter and beginning of spring, Mai and June were rainy and sunny at the time, which was beneficial to the vine. On the edge of summer, we were in advance but an intense heat wave blocked the maturities. These conditions needed an exceptional effort in the vines to prevent illnesses and to get the grapes into a very satisfying sanitary state. The harvest started in middle of September. We noticed differences in the maturities depending on the areas, which led to continuing the picking until the first days of October. The yields were also quite different depending on the appellation and parcels.
Pressurage of entire bunches and sedimentation. Fermentations in thermo regulated stainless steel tanks. Aging in tanks.
Tasting notes :
With its pale and shiny yellow colour, this wine is gourmand, fat, with spicy and citrus aromas. It’ll suit your aperitif with small fried dishes.
To be tasted in its youth.
his is the most southern appellation of the northern Rhone, so it's a perfect place to make a wine. It is known for its sparkling wines, unusually for the Rhone, owing to a quirk of history when monks from Champagne settled here in the 17th century. But the past 10 years have seen a real push by local winemakers to make their still wines better known. This is an excellent example - a touch of bitter almonds, excellent persistency, and value.
Jane Anson, South China Morning Post
Offers a creamy, forward feel, with melonball, toasted brioche and almond notes woven together. Languid finish.
James Molesworth, Wine Spectator, Note : 88/100