Réserve Perrin en blanc is a Côtes-du-Rhône with a strong personality, the result of the expression of Grenache Blanc and Viognier, among other varieties, on the cool, light soils of the communes of Cairanne and Jonquières, sitting on alluvial deposits of limestone origin. A balanced and complete 2008 vintage with an elegant nose reminiscent of toast. Particularly enjoyable with Mediterranean-inspired cuisine...
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Eye
Attractive appearance, straw yellow
Nose
elegant nose, with notes of toasted bread
Mouth
well-balanced, without any alcoholic appearance, full-bodied and with a long finish
Serve
at 10°C
Open
1/2 hour before
Drink from
2010
Drink before
2014
Food and wine pairings
A déguster sur une cuisine d’inspiration méditerranéenne, un loup flambé au fenouil, un fromage de chèvre, un Picodon mariné à l'huile d'olive...<br/>
Bettane & Desseauve
3-star rating (High-quality production, serving as a benchmark in its sector)
About the estate:
Over the past 15 years, the Perrin family of Château de Beaucastel has expanded by acquiring appellations in the southern Rhône Valley. This ambition has been successfully realized both in Luberon with La Vieille Ferme and in the other terroirs presented. Perfect mastery of fermentation and appropriate aging techniques have played a major role in this success.
Guide Hachette des vins
Rated estate Award-winning wines (This producer's wines are regularly recognized by the guide)
About the estate:
The Perrin family, founded in 1909 by Gabriel Tramier, has been combining wine trading and vineyard management for five generations, including the renowned Ch. de Beaucastel (Châteauneuf-du-Pape) and La Vieille Ferme, a vast estate in the Luberon.
Robert Parker - Wine Advocate
Rated Recommended (Wine producer recommended by Robert Parker - The Wine Advocate)
Jancis Robinson
Rated Recommended
James Suckling
Rated estate (2024 guide) Recommended
Customer rating
1.5/5
based on 2 reviews
Note and opinion by Mr. RENE K. Published on 08/08/2024
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Note and opinion by Mr. EMMANUEL C. Published on January 10, 2016
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