The nose is enticing with notes of red fruit and morello cherries. The palate has refreshing acidity and is well-balanced with juicy fruit flavours and soft, plush tannins.
- Feature(s): Not Vegetarian, Not Vegan
- Winemaker: Pierre Perrin
- Alcohol (ABV): 13.5 %
- Acidity: 4.41 g/l
- Residual sugar: 1.1 g/l
- pH: 3.65
The Perrin family have long been pioneers in the Southern Rhône Valley for their approach to organic farming, which they first adopted back in 1950. The vineyards are located on the slopes of Mount Ventoux, where the altitude ensures good diurnal temperature range, allowing the grapes to ripen slowly and retain good levels of acidity. The soils vary according to altitude but are largely made up of chalk and round pebbles. The chalky soils hold water, while the pebbles retain the daytime heat, thus allowing the grapes to ripen slowly and limit the threat of hydric stress,
After an early bud burst in April, flowering was gradual with good conditions across all vineyards. Summer was hot, with high temperatures in June. Good water reserves and spraying in the vineyards meant the vines did not suffer hydric stress. The grapes were harvested as usual during September.
Each grape variety was harvested and vinified separately in order to respect the maturity of each varietal. The grapes were destemmed and crushed before fermentation in stainless steel vats, with regular pumping over. After fermentation, the wines were racked and aged for 10 months in stainless steel before bottling.
Famille Perrin is one of the most recognisable names in the Southern Rhône. The fifth and sixth generations of the family now manage the extensive vineyard holdings and grower partnerships which stretch across the region, from Vinsobres to the Ventoux.