Les Bulles d'Alain
With this wine, the Domain Alain Voge perpetuates Saint-Péray’s custom of making traditional method sparkling wine, which established the reputation of the Saint-Péray region as of the 1830s.
The entire domain is cultivated using organic and biodynamic viticulture.
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).
It was an early, sun-kissed vintage. Sufficient rain in August alleviated the intense heat and drought conditions of the month of July. Yields were good. The wines are rich and powerful, but lively thanks to a touch of acidity in the reds, the distinctive feature of a magnificent vintage.
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 a minimum of 3 years.
• Amount of sulphite reduced: 26 mg/l total SO2 (135 mg/litre authorised in organic winemaking)
• No addition of dosage after disgorging (naturally brut sparkling wine).
• Production: 5.049 bottles
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.""
Florian Biscop, at the “La Ruche” restaurant in Saint-Péray, Ardèche.
2014 Vintage: “A soft, pillowy sparkler, offering friendly pear, apple and ginger notes mixed together, gilded with a brioche thread on the flattering finish. Drink now.”
Matt Walls – Wine Spectator: 90/100