It is in the very heart of the Protected Designation of Origin zone of Châteauneuf-du-Pape in Vaucluse that the Domaine Roger PERRIN was established, a family estate where winemaking know-how has been passed down through generations for more than a century. Currently headed by enologist Veronique Perrin-Rolin and her son Xavier.
Hints of Provençal lavender, tarragon, and sunbaked earth on the nose evoke the aromatic landscape that shaped this classic Châteauneuf du Pape, followed by bright red plums and dark cherries which carry through on to the palate.
As this full-bodied wine opens up, spicy black pepper from the Syrah comes to the fore along with heady incense and vanilla notes and juicy black and red fruit flavours linger long on the tongue.
In an appellation where many growers have vines more than 100 years old, Domaine Roger Perrin is on the young side as it was formed in 1969 by Roger Perrin. However, the vineyards were in existence before that as they date back to about the start of the 20th century.
The Southern Rhône Valley property changed names in 1969 after the father-in-law of Roger Perrin chose to retire. In 1986, things changed again when Luc Perrin took over managing the property after Roger Perrin passed away during the harvest of 1986. Sadly, Luc Perrin passed away in 2010 at only 45 years of age. Veronique Perrin is in charge of Domaine Roger Perrin today.
The terroir ranges from stone and gravel to sand and limestone soils. The vineyards are divided into 61 separate parcels that are dispersed in different "lieux-dits" in Chateauneuf du Pape. Most of their vines are planted in two different soil types, rocks and stones over clay and limestone and they have also sandy soils as well. The average of their vines is more than 60 years of age, with some vines being more than 100 years old.
In the Cellar
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.
The wine is aged in a combination of steel tank and new, French oak barrels for 6 to 7 months before bottling. The production is close to 650 cases per year.
Domaine Roger Perrin has 15.63 hectares of vines in the Chateauneuf du Pape appellation. 13.6 hectares are devoted to making red Chateauneuf du Pape wine and 2 hectares are used for growing grape to make white Chateauneuf du Pape wine.
The best vintages of Domaine Roger Perrin are: 2018, 2017, 2016, 2015, 2012, 2010, 2009, 2007, 2005, 2001, 2000 and 1998.
- 92 Points - Antonio Galloni
- 91 Points - Stephen Tanzer
- 17.0 Points - Jancis Robinson
70% Grenache, 15% Syrah, 8% Mourvèdre, 4% Cinsault, 3% Clairette/Counoise/Vaccarèse
14.5% alc vol
|Units of Alcohol per Bottle||10.9 units|
|Cellaring Potential||20 years|
|Allergen Information||Contains Sulphites|
Pairs beautifully with lamb, beef, spicy foods and hard cheeses; e.g. succulent roast lamb or grilled game seasoned with herbs de Provence.