2015 Roger Perrin Chateauneuf-du-Pape Les Galets de la Berthaude

Domaine Roger Perrin was established in 1969 when Roger Perrin took over an estate previously run by his father-in-law. The vineyards had been passed down in Perrin’s wife’s family since the early 20th century. Roger died in 1986 and the estate passed to his son Luc. Luc had apprenticed at Chateau de Beaucastel, though the Perrin family of Domaine Roger Perrin is not related to the Perrin family of Chateau de Beaucastel. Luc died in 2010 and today the estate is run by Luc’s nephew Xavier, along with his mother and grandmother. The domaine owns nearly 100 acres in Châteauneuf du Pape and Cotes du Rhone. The estate makes red and white wines.

Châteauneuf-du-Pape, the appellation, is a large area of nearly 8,000 vineyard acres centered around the picturesque town of Chateauneuf-du-Pape. Located in southeastern France just north of the Avignon hills, the name of the appellation means “new castle of the pope” and it is a reference to the 14th century, when the Popes of Avignon built summer homes in the Southern Rhone Valley. Today the appellation is one of the most renowned in France and its terroir is known for layers of small pebbles, called “galets.” The stones in the soil are thought to help store heat and keep the soil warm, which helps ripen the grapes. The stones also help keep the soil from drying out in hot summer months. In 1923 Châteauneuf-du-Pape was a leader in establishing the idea that AOC wines in France should be made only with specified grapes, and the appellation allowed 13 grape varieties to be used. Since then the rules have been slightly modified to include several more allowable grapes. Red and white wines are produced, though in practice about 97% of all Châteauneuf –du-Papes are reds made with a blend of Grenache Noir, Cinsault, Counoise, Mourvedre, Muscardine, Syrah and Vaccarese. The red wines of this appellation are prized for being big, rich, spicy and full-bodied. White wines of the appellation are made with Grenache Blanc, Clairette, Bourboulenc, Roussanne, Picpoul and Picardin. Whites are floral, fruity and relatively full-bodied.