Wines by Region / Southern Rhône / Châteauneuf du pape
Domaine Roger Perrin - Châteauneuf du Pape
Orange, Vaucluse
Vineyards have existed on the Roger Perrin property between Orange and Châteauneuf since the beginning of the 1900’s. However, the Domaine Roger Perrin was founded in 1969 when Roger Perrin took it over after his father-in-law's retirement. Roger died unexpectedly during the harvest in 1986, and his son Luc took over the domaine. Luc had studied enology and done an apprenticeship at Château de Beaucastel, which is managed by another family named Perrin. Slowly Luc Perrin increased the quality at his domaine so that people began to recognize his name as a producer rather than mistakenly as one of the "Beaucastel Perrins." The two families, although neighbors and friends, actually have no genetic ties. 
Châteauneuf vineyards
Sadly, Luc also died young in 2010, and his oldest sister Veronique took over for a time. She subsequently passed control of the domaine to her son Xavier, who today, as the 5th generation working the land here, is proudly continuing Luc’s viticultural and vinification practices.
Perrin's holdings include 40 hectares of vineyards, spread out over 70 different plots. While some of the vines are more than 100 years old, the average age of the vines is 60 years old and 85% of the vines are over 20 years of age. The Châteauneuf vines are planted on two types of soil: clay and limestone subsoil covered by the galets roulés (so familiar to anyone who has seen Châteauneuf vineyards), and a sandier soil which gives wines that show a little more aromatic and tannic finesse. 
Luc Perrin
Perrin also makes a few excellent Côtes du Rhônes coming from two different soil types: sand with some large stones (somewhat like the second type of Châteauneuf soil) and red limestone sitting upon a bed of gravel (giving fruity and round results).
All of the wines are made by Xavier in the highly traditional manner of his forebears: harvests are done by hand and most of the wines, whether co-fermented or vinified separately, are aged only in stainless steel vats. Whites undergo some stirring of the lees. Destemming is done in varying percentages but in some cases is 100%. The Châteauneuf-level wines are raised in a combination of foudre, enamel-lined tanks and barrique. 
The level of quality of the domaine is evident, as is their dedication to preserving tradition and regional character. Recognition was hard-won but is now theirs to enjoy, and the domaine has been called a new star in Châteauneuf-du-Pape in Robert Parker's Wine Advocate.
Luc Perrin, 2003
Xavier Rolin
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Domaine Roger Perrin Côtes du Rhône “Prestige” Blanc
This wine is a blend of 50% Viognier, 40% Grenache Blanc and 10% Clairette. The hand-harvested fruit is aged in temperature controlled stainless steel tanks, and then sur lie with punch downs for 5 months. Bottled in March to preserve its fruit. Bright notes of apricot, pear and cream, and finishes with a touch of citrus and wax. 
Domaine Roger Perrin Châteauneuf-du-Pape Blanc
This always beautifully made wine is from 45-50% Grenache Blanc (which brings roundness, structure and typicity), 18-20% Roussanne (which brings fat, length and fruit), 20-22% Clairette (50% of which was planted in 1921, and which brings fruit), 5-7% Bourboulenc (from vines planted in 1921 and which brings floral notes and acidity). These grapes are vinified separately, pressed directly, and fermented sur lie. The Roussanne is vinified in new oak. After its alcoholic fermentation, its lees are stirred a couple of times a week for 7 months. The other grapes are raised in temperature controlled stainless steel vats, where they harmonize until the final blend. 
Domaine Roger Perrin Châteauneuf-du-Pape Rouge
This wine is a sophisticated blend of 76% Grenache, 12% Syrah, 7% Mourvèdre, 3% Cinsault, 2% Clairette, 2% Counoise, and 2% Vaccarese. The grapes are harvested by hand and partially (30-40%) destemmed depending upon the ripeness of the vintage. Vinification takes place in cement tanks over a period of 18-to-23 days. Certain lots of grapes are harvested separately, but generally two or three grapes are vinified together. 30-40% of the wine is raised in foudre, 40-50% in enamel-lined tanks, and 15-20% in new oak. The wines are normally blended after a year. “Bright ruby. Smoke-accented cherry, raspberry and potpourri scents show good clarity and spicy lift. Juicy and focused on the palate, offering lively bitter cherry, red berry and floral pastille flavors enlivened by a subtle mineral element. The floral quality carries through a nervy, gently tannic finish that leaves behind a hint of peppery spices. 90-92 points."--Josh Raynolds, Vinous 
Domaine Roger Perrin Côtes du Rhône Rouge
75% Grenache, 15% Cinsault, 10% Syrah. Hand-harvested fruit which is 100% destemmed. The varietals are fermented together in temperature controlled stainless steel tanks for 10-12 days, and the wine is bottled in March to guard the maximum amount of fruit. 
Domaine Roger Perrin Côtes du Rhône Rouge “Prestige” Vieilles Vignes
Could be referred to as "baby Chateauneuf du Pape", as it grapes come from vineyards just outside the famous appellation's borders. Made from 80% Grenache, 15% Syrah and 5% Counoise and Vaccarese, all from old vines (45-year-old minimum) in parcels located close to Châteauneuf-du-Pape. Some of the vineyards used were planted by Luc Perrin's great-grandfather. Fruit is hand-harvested using a severe selection proces. Destemming is normally done in about 20-50% of the volume. The wine is made only in good or great years, and has a similar vinification to that of the Châteauneuf-du-Pape, with a 15-20 day maceration. Bottling takes place in May or June following the harvest. This delicious daily sipper has notes of bright red fruit that lie atop darker, more meaty flavors, with well-integrated tannins and good length. Try this with left overs that taste better the next day, like stews or hearty soups, or with rustic bread and a chunk of sheep's milk cheese. 
Domaine Roger Perrin Châteauneuf-du-Pape Rouge "Les Galets de la Berthaud"
A small cuvée made with Grenache (80%) and Syrah (20%) and aged in concrete tanks. It shows ripe cassis, black stone fruits and kirsch that converge with notes of smoke, leather and forest floor to give this wine penetrating depth and complexity. 
Domaine Roger Perrin Châteauneuf-du-Pape Rouge Reserve Vielles Vignes
This cuvée is made only in exceptional vintages and blends 81% Grenache, 10% Syrah, 5% Counoise, and 4% Mourvèdre. It is a selection of the oldest parcels (70-100 years) planted on the best-exposed terroir. The wine undergoes a similar vinification to that of the Châteauneuf, except 60% is aged in barrel and 40% is aged in foudre. The aging period lasts 13 months. The wine is not fined or filtered. 
Veronique Perrin-Rolin
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