Ferraton Père et Fils - Saint Péray Le Mialan 2016

Bettane & Desseauve

About the wine:

Tasted before release. A lovely saline structure on the palate, with subtle fruit notes that come through nicely; elegant, refined, fresh, and lively.

About the estate:

Ferraton is owned by Michel Chapoutier, but he wanted to keep an independent team at the helm, led by Damien Brisset. The old premises in Tain have been renovated and modernized, and a new, welcoming reception and dining area has just opened along the Rhône; everything is in place for this venture to take off. The range showcases expertise in Rhône Valley wines, with—as with Chapoutier—a plot-by-plot approach that expands the number of cuvées each year. Today, the estate remains a benchmark more for its reds than its whites. The 2017 reds are well-crafted, striking a balance between freshness and depth.

Robert Parker - Wine Advocate

About the wine:

The 2016 Saint Peray Le Mialan reveals aromas of white peach and nectarine, with notes of toasted grains (partially aged in demi-muids). On the palate, it is medium-bodied, with a fleshy, juicy mouthfeel and an irresistibly silky texture that lingers through the finish. It will drink well over the next few years.

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the estate:

Renovated "from floor to ceiling": the expression is perfectly apt to introduce the rebirth of Ferraton and its new winery, located at the historic address of the wine merchant—acquired by Maison M. Chapoutier in 2004—on a small street in the center of Tain-l’Hermitage. In Hermitage, the estate owns vineyards in the lower part of Les Dionnières, just below Les Murets. Some of the old vines are reserved for the Les Dionnières cuvée, while the rest go into the Les Miaux cuvée, blended with Les Méal. The estate owns two plots on Les Méal, whose wines are also either bottled as single-vineyard wines or blended. As for white Hermitage, head east toward Les Beaumes, where whites made from Marsanne and Roussanne—often planted in dense clusters—are used in the Le Reverdy cuvée. Always harvested at full ripeness, the Syrah grapes are destemmed and aged in barrels and demi-muids: Les Dionnières with 20% new oak, and 40% for Le Méal. Aging lasts 16 to 18 months. The style of the wines, full-bodied and expressive, has so far favored the reds.

Jancis Robinson