Saint-Peray

TERROIR

Approximately 30 years old, the vines are planted on granite colluvium enriched by some limestone (Grandes Blaches), and in the higher areas purely granite of the Saint-Péray appellation (Perrier).

2019 VINTAGE

For the third year in a row, it was a hot and dry season, but less early than the two before. The hydric deficit and heats that blocked the maturities on some sensitive plots, have been compensated by two beautiful rains at the end of the season. Light powdery mildew pressure on all the vineyard. It should be noted that the historical terroir of Saint-Péray (old Marsanne vines on clay-limestone soils) shows excellent capabilities in heatwave conditions.The quality of harvest was very good at the end, normal quantities, and very beautiful juices after the winemaking.

OUR VINE GROWING AND WINEMAKING

• Organic certification since the 2017 vintage for the vines and wine, biodynamic methods used.
• Marsanne vines trained and pruned in the Gobelet style and supported by stakes.
• Harvests picked manually and early at the beginning of September, to maintain the grapes’ freshness and floral aromas.
• Whole grape bunches pressed and not crushed.
• Sparkling wine made according to the traditional method: the base wine fermented at low temperature in small stainless steel and concrete vats, then a second fermentation in bottles.
• Ageing on laths for 4 years.
• Amount of sulphite reduced: 22 mg/l total SO₂ (135 mg/litre authorised in organic winemaking)
• No addition of dosage after disgorging (naturally brut sparkling wine).
• Production: 7.682 bottles / 105 magnums.

THE ATMOSPHERE…

The dish:

Ardèche trout marinated in the Scandinavian Gravlax way, with fresh Saint-Péray goat’s cheese and Timut pepper.
“This starter naturally calls for an extremely pure wine with fresh structure, minerality and pleasant acidity. The richness of the fish, the lively flavour of the vegetables and the delicious creaminess of the fresh cheese find superb balance with “Les Bulles d’Alain” and the length of flavour on the palate is quite impressive. A slice of toasted farmhouse bread will add the finishing touch to all these flavours by bringing savours of damp earth. This is an intense and delicate way to start a meal!” Florian Biscop, La Ruche restaurant.""

The chef:

Florian Biscop, at the “La Ruche” restaurant in Saint-Péray, Ardèche.

… COMMENTS

2017 Vintage: “An unusual and delicious sparkling wine, with creamed pear and apricot, plus flashes of dried thyme and salted brioche. Rather than racy acid, the balance here is driven by chalky tannins and pithy bitterness, which deftly support the round, ripe palate. A whiff of smoke marks the fresh finish. Drink now through 2027.”

 Kristen Bieler, Wine Spectator (04/2023): 91/100