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93POINTS

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Condrieu by Andre Perret 2016

Condrieu

by Andre Perret 2016

Producer : Andre Perret

Region : France (France), Northern Rhône (France)

Bottle Per Case : 6 x 750 ml

Food Pairing : Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat

Tasting Notes

"Green-tinged straw-yellow. Intensely perfumed aromas of fresh orchard and pit fruits are enlivened by orange pith and smoky mineral notes that gain strength with aeration. Sappy white peach and pear flavors show excellent clarity and zesty back-end cut. Smooth and focused on the persistent finish, which features a lingering violet note and a hint of honeysuckle."

93 points - Josh Raynolds, Vinous Media, May 2018

Specs

Bottles Per Case 6 Pack
Point Score 93
Bottle Size 750 ml
Producer Andre Perret
Region France (France), Northern Rhône (France)
Alcohol 13% alc./vol.
Style Smooth and silky whites
Vintage 2016
Farming Method Sustainable
Grapes 100% Viognier
Food Pairing Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat
Descriptors Floral, Fruity, Mineral
Wine Type White
Wood Presence Oaked
Body Full
Price of Case $594.00

The Producer

Andre Perret

When André Perret was growing up in Chavanay, in the northern Rhône Valley, most of the land there was planted to orchards, including the bulk of the family’s own small estate. Their roots were in Burgundy, though, where André’s forefathers owned and worked vineyards in Chassagne-Montrachet until World War II forced them to relocate. As a young man André studied biology and took a job as a cancer researcher, but he felt cooped up in the laboratory and dreamt of a life outdoors. In 1982, after completing a degree in viticulture and enology, he returned to his hometown and started out with a few small rows of vines that had belonged to his uncle. At that time there were just two other vignerons in Chavanay and the region was in decline, but he believed profoundly in the value of the local terroirs and worked hard to valorize the area, becoming president of the department’s association of young agriculturalists and establishing programs that would encourage people to settle down and plant vineyards there. He also worked tirelessly to develop his own estate, expanding production by renting vineyards and replanting the family lands to vines. Today he is proud to be surrounded by dynamic, passionate young vignerons and to see that most of his neighbors’ children are eager to take over the family estates as they grow up.

Perret’s approach to winegrowing is classic: respect each individual terroir—he produces several single-vineyard wines—and work the soil to avoid the need for chemical treatments. His goal is to make fresh, structured wines, in “a sort of Burgundian style” as he says, but without too much wood; wines that aren’t too worked over and will age well. His Condrieu bottlings are reference points for the entire appellation. In 1995 André built a new cellar, but he has never expanded beyond the very best terroirs and keeps the estate small so he can maintain his standards of manual labor in the vineyards and individual attention to all of his wines

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