Saint-Peray

TERROIR

Approximately 30 years old, the vines are planted on granite colluvium enriched by some limestone (Grandes Blaches), and in the higher areas purely granite of the Saint-Péray appellation (Perrier).

2022 VINTAGE

Back to a hot, dry and early vintage…
The season was definitively marked by the draught, from May to August. 
The deeper and clayey historical plots in the feet of Saint-Péray hillsides helped our Marsanne to carry on, and to take advantage of the welcome rain around August 15th! Like a revenge on 2021 frost, with a very beautiful harvest of white grapes at the end. 
For our traditional method, 2022 is a continuation of 2020: although slightly sunnier, the characteristic freshness of Marsanne brings finesse and balance. 

OUR VINE GROWING AND WINEMAKING

• Organic certification since the 2017 vintage for the vines and wine, biodynamic methods used.
• Marsanne vines trained and pruned in the Gobelet style and supported by stakes.
• Harvests picked manually and early at the beginning of September, to maintain the grapes’ freshness and floral aromas.
• Whole grape bunches pressed and not crushed.
• Sparkling wine made according to the traditional method: the base wine fermented at low temperature in small stainless steel and concrete vats, then a second fermentation in bottles.
• Ageing on laths for 4 years.
• Amount of sulphite reduced: 22 mg/l total SO₂ (135 mg/litre authorised in organic winemaking)
• No addition of dosage after disgorging (naturally brut sparkling wine).
• Production: 6.576bottles / 195 magnums.

THE ATMOSPHERE…

The dish:

Ardèche trout marinated in the Scandinavian Gravlax way, with fresh Saint-Péray goat’s cheese and Timut pepper.
“This starter naturally calls for an extremely pure wine with fresh structure, minerality and pleasant acidity. The richness of the fish, the lively flavour of the vegetables and the delicious creaminess of the fresh cheese find superb balance with “Les Bulles d’Alain” and the length of flavour on the palate is quite impressive. A slice of toasted farmhouse bread will add the finishing touch to all these flavours by bringing savours of damp earth. This is an intense and delicate way to start a meal!” Florian Biscop, La Ruche restaurant.""

The chef:

Florian Biscop, at the “La Ruche” restaurant in Saint-Péray, Ardèche.

… COMMENTS

2020 Vintage: “Enticing notes of bruised apple, herbs and fennel show a subtly honeyed dimension, with toasted hazelnut, dried hay and salted brioche adding to the richness. The refined, racy mousse is powered by grapefruit pith acidity and sharp mineral elements. Offers a full-bodied, pleasingly bitter-edged finish. Drink now. 225 cases made, 40 cases imported.”

 Kristen Bieler, Wine Spectator (12/2025): 91/100