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Roger Perrin Chateauneuf-du-Pape Rouge 2014

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
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    Winemaker Notes

    Dark color, ruby. The nose has aromas of red and black fruits, spices Provençal (scrubland), pepper, a touch of vanilla with some gamey undertones. Always very complex nose. At the tasting, there are the different aromas felt olfactory, all with a presence of very fine tannins. The palate is ample and generous with a very pronounced length, a nice final touch of freshness and a remarkable balance.

    Critical Acclaim

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    Roger Perrin

    Roger Perrin

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    Roger Perrin, Chateauneuf-du-Pape, Rhone, France
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    It was in 1968 that Roger Perrin takes over from his stepfather, Paul Bravay. In developing the family vineyard, Roger Perrin created a new winery in 1972. It was then that he began to bottle and sell his wines himself as the Domaine Roger Perrin.

    Like his father, Luc Perrin with his mother Yvette took the rest of the field in 1986 after the death of Roger. Luke enlarges the area by creating a new winery in 1999, where he established the latest technology and techniques of winemaking and wine labor. Vigneron passionate, he contributed greatly to the international development field.

    Enthusiastic winemaker Veronique Perrin-Rolin, the sister of Luke, came on the field for the 2010 harvest, after the sudden death of Luke. Veronique has worked for over 20 years as a consultant oenologist for 80 growers in the northern Cotes du Rhone (Cotes Rotie, Hermitage, St Joseph, Cornas ...). She brings expertise in winemaking and tasting to contribute to the best expression of wines.

    Xavier Rolin, a son of Veronica, began working on the estate in 2012. Previously, he studied the world of vine and wine in the best schools in the area and worked in major regions such as Saint-Emilion, Beaujolais and the Rhône Valley North.

    With all the Domaine's team, Veronique and Xavier perpetuate the work of Luke and Roger combining observation, respect for nature, knowledge and of course, staying in tune with their clientele. The Domaine Roger Perrin offers a wide range of wines in the three colors, with great finesse and a beautiful expression, but still in the tradition of Chateauneuf du Pape, for the pleasure of everyone!

    Chateauneuf-du-Pape

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    Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Chateauneuf-du-Pape is the leading sub-appellation of the southern Rhône River Valley. Large pebbles resembling river rocks, called "galets" in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.

    According to law, eighteen grape varieties are allowed in Chateauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsault, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.

    Only about 6-7% of wine from Chateauneuf-du-Pape is white. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.

    The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.

    Rhône Blends

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    With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

    In the Glass

    The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

    Perfect Pairings

    Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

    Sommelier Secret

    Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

    CNLCNS23_2014 Item# 164953