Alain Voge Rhône Rive Droite


Controlled appellation


Renamed Ongrie for the 2015 vintage, this wine first created in 1984 was initially called Cuvée Boisée and then Terres Boisées, referring to winemaking and maturation in barrels on lees, for which Alain Voge was the pioneer in Saint-Péray, thirty years ago. At that time, the majority of Saint-Péray’s production was made according to the traditional method and winemaking was done in vats. Prior to the French Revolution, Ongrie was written without an H. The origin of this name is linked to a tannery activity established at this site in medieval times, reputed for its special processing of leathers using ointments (from the Latin word “ungere”, meaning to oil or to grease).


The entire domain is cultivated using organic and biodynamic viticulture.


The vines, approximately fifty years old, are planted on very old alluvium of the Rhône enriched with granite colluvium. The presence in the soil of limestone and clay elements explains the minerality and particular freshness of this wine.


One more early vintage (harvest started in the last week of August). A very rainy springtime from mid-May to mid-June, with a very heavy mildiou pressure on the St Péray marsannes, mobilized our teams 100% for the phytosanitary protection (organic and biodynamic). A very correct crop in the end, and a high-level vintage in the horizon, despite the uncommon heatwave during the harvesting…


• Organic certification for the vines and wine in the 2009 vintage and biodynamic methods used.
• Marsanne vines trained and pruned in the Gobelet style and supported by stakes.
• Hand-picked harvests.
• Winemaking using traditional yeasts, exclusively in 228-litre and 400-litre oak barrels, with 30% new oak.
• Maturation on fine lees for 13 months.
• Amount of sulphite reduced: 53 mg/l total SO2 (150 mg/litre authorised in organic winemaking).
• Production: 5.132 bottles / 120 half-bottles.
• Ageing potential: 5/7 years.


The dish:

Tureen of curry-flavoured poultry dumplings.

The chef:

Pierre Orsi, at the “Cazenove” restaurant, Lyon 6e.


2018 Vintage: “The 2018 Saint-Péray Ongrie should be outstanding. It's a richer, medium to full-bodied, yet still elegant Saint-Péray.Notes of white currants, brioche, and a touch of honey all emerge from the glass, and it's nicely balanced and has good acidity.”

Jeb Dunnuck– (12/12/2019): 90-92/100