Famille Perrin Côtes du Rhône Blanc Réserve - 2025
Presentation
A remarkably fresh and deep wine, with typical Rhône characteristics, great with Mediterranean food and rockfish.
The vintage
The 2025 vintage is shaping up to be a very good year in the Southern Rhône. The hot, sunny summer encouraged excellent concentration in the grapes, while the cool nights preserved aromatic freshness and good acidity levels, essential for balanced wines. Despite the heat and some rain at the end of the harvest, the grapes remained remarkably healthy, with particularly concentrated fruit and controlled yields. Initial tastings reveal expressive wines with powerful aromas of ripe black fruit such as blackcurrants and blackberries, notes of rosemary, thyme, and lavender, characteristic of the garrigue. Their generous structure, driven by vibrancy, and balanced by a lovely freshness, suggests an excellent vintage.
Location
Located on the fresh and light soils of Cairanne and Jonquières. The vineyard is situated between the rivers of Ouvèze and Aigues.
Terroir
Recent alluvial deposits of calcareous origin with variations according to the river path, clayey limestone.
Winemaking
The grapes are harvested early in the morning to benefit from the freshness of the night. After pressing, the juices are cold settled in order to remove suspended particles. The alcoholic fermentation takes place in stainless steel tanks and lasts about 15 days, the temperatures are regulated at 16 ° C. The wines are then racked and aged in stainless steel tanks until bottling.
Varietals
Grenache blanc
Marsanne
Roussanne
Viognier
Specifications
Winegrowing label : Agriculture conventionnelle
Contains sulphites.
Serving
With delicate or spicy (saffron) dishes, grilled fish, bouillabaisse.
Tasting
A bright, clear golden-yellow colour. A generous, pastry-like nose with notes of yellow fruit and vanilla. The palate is full-bodied and round, with ripe fruit flavours balanced by a slight bitterness on the finish, bringing length to the wine and allowing the persistence of citrus notes.
Food pairings
Grilled seabass cooked on the skin with preserved lemons, black olive jus and coriander, served with crushed potatoes in olive oil.
Warm Picodon cheese on toast with thyme honey