For product availability, please select your "Ship to" state above.Got it, I'll ship to California
Roger Perrin Chateauneuf-du-Pape Rouge 2014
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!
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.
With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.
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 is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.
Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.
Some regions like to put their own local spin on the red Rhône 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 make an appearance.