This is a label produced by Domaine Roger Perrin, based in the Vaucluse department, in Orange, an ancient city in the heart of the Chateauneuf-du-pape region, in the Rhone Valley, south of France.  For more than a century, the Perrin family have been producing wine here. Roger Perrin assumed operations from his father in law, Paul Bravay in 1968. A new cellar was built in 1972. It was then that they began bottling and selling their own wines. Roger’s son, Luc, took over the estate in 1986. Luc created a new cellar in 1999,  adding the latest technologies, and employing the latest techniques. In 2010, Luc suddenly passed away, at which time his sister, Veronique Perrin-Rolin, came on board. Veronique brings over 20 years of oenological experience to the Domaine, particularly as a consultant in the Northern Rhone. Veronique’s son, Xavier Rolin joined the estate in 2012. He had previously studied a various wine schools, while working in Saint-Emilion, Beaujolais, and in the Northern Rhone.

Today Veronique and Xavier carry on the work of Luc and Roger.

Cote du Rhone Blanc Cuvee Laura

Made from 85% Viognier, 8% Grenache Blanc, and 7% Marsanne, differing slightly from vintage to vintage. This is an all-estate grown wine and organically produced. Typical of the Rhone, it is full-bodied, very dry, with layers of melon, apple skins, cried oranges, and a of course, a lot of peaches. The acid is relatively low, and the minerality is very high. This is more of a winter wine, ideal to pair with lower acid, more alkaline-driven seafoods such as scallops or lobster, all slathered in butter and herbs!. One can also have it with butternut squash soup, funky camembert, and rich, autumnal offerings such as turkey, latkes, good ole American stuffing.

Chateauneuf-du-Pape Tradition

This is a blend of 80% Grenache, 15% Syrah, 5% Mourvedre. Perrin’s family has some 50 hectares, 15.5 of which are in Chateauneuf-du-pape, spanned out over 72 individual parcels. Each of which are delineated by their own unique terroir. Vines range between 25 years and over 100. Subsoils are typically clay and limestone, while top soils are largely galets, the famed river rocks that help to provide warmth and consistency. This wine marries the intensity, complexity, and power that this region can produce, with a sophistication of flavours, the integration of earthen and mineral elements, and the acids and alcohol, all harmoniously. Leathery, purply, hews, roll out in very silky layers. This would be ideal with a big, garlicky, roast, Braised lamb shanks, mushroom duxelles, anything rich, stewy, and earthy.