Everything about Domaine Roger Perrin Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Domaine Roger Perrin History, Overview
In an appellation where many growers have vines more than 100 years old, Domaine Roger Perrin is on the young side as it was formed in 1969 by Roger Perrin. However, the vineyards were in existence before that as they date back to about the start of the 20th century.
The Southern Rhone Valley property changed names in 1969 after the father in law of Roger Perrin chose to retire. In 1986, things changed again when Luc Perrin took over managing the property after Roger Perrin passed away during the harvest of 1986. Sadly, Luc Perrin passed away in 2010 at only 45 years of age. Veronique Perrin is in charge of Domaine Roger Perrin today.
Domaine Roger Perrin Vineyards, Wines, Winemaking
Domaine Roger Perrin has 15.63 hectares of vines in the Chateauneuf du Pape appellation. 13.6 hectares are devoted to making red Chateauneuf du Pape wine and 2 hectares are used for growing grapes to make white Chateauneuf du Pape wine. The terroir ranges from stone and gravel to sand and limestone soils. The vineyards are divided into 61 separate parcels that are dispersed in different lieux-dits in Chateauneuf du Pape. Most of their vines are planted in two different soil types, rocks and stones over clay and limestone and they have also sandy soils as well. The average of their vines is more than 60 years of age, with some vines being more than 100 years old.
The best vintages of Domaine Roger Perrin are: 2016, 2015, 2012, 2010, 2009, 2007, 2005, 2001, 2000 and 1998.
Domaine Roger Perrin produces 2 red Chateauneuf du Pape wines and 1 Chateauneuf du Pape Blanc.
Domaine Roger Perrin Chateauneuf du Pape is a blend that is usually close to 76% Grenache, 12% Syrah, 7% Mourvedre, 3% Cinsault, 2% Clairette, 2% Counoise, and 2% Vaccarese. However, depending on the vintage, that vary to some degree. Between 30% to 40% of the grapes are destemmed. Vinification takes place in traditional cement vats. The wine is aged for close to 12 months in a combination of cement vat, foudres and both new, French oak barrels and older, French oak barrels. The production hovers at close to 4,200 cases per year.
Domaine Roger Perrin Reserve Vieilles Vignes – Made from a blend of 70% Grenache, 15% Syrah, 10% Mourvedre and 5% Cinsault. The grapes used for the Vielles Vignes are from a parcel selection of the estates oldest vines. Much of the Grenache used in this cuvee are from vines over 100 years of age. The wine is aged in a combination of new and old French oak barrels, and foudres for about 12 months. Only 650 cases are produced each vintage.
Domaine Roger Perrin Chateauneuf du Pape Blanc – From a blend of 50% Grenache Blanc, 25% Clairette, 20% Roussanne and 5% Bourboulenc, the fruit source for this wine comes from some of the oldest white wine vines in the appellation as they were planted all the way back in 1921! Aged in a combination of steel tank and new, French oak barrels for 6 to 7 months, the production is close to 650 cases per year.
Serving and Decanting Domaine Roger Perrin with Wine, Food Pairing Tips
Domaine Roger Perrin is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Domaine Roger Perrin is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Domaine Roger Perrin is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Domaine Roger Perrin is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Domaine Roger Perrin also owns 25.6 hectares in the Cotes du Rhone appellation which are used to produce red, white and rose’ wine. They also own another 6.38 hectares of vines classified as Vin de Pays.
Domaine Roger Perrin Wine Tasting Notes
7 Vintages 12751 Views Sort Vintage Rating
2013 Domaine Roger Perrin Châteauneuf-du-Pape Reserve des Vieilles Vignes ( Châteauneuf-du-Pape)
Fresh, soft, sweet, kirsch and plum notes move to a soft, forward, slightly drying, medium bodied, red berry finish. The wine was made from a blend of 75% Grenache, 17% Syrah and 8% Mourvedre.
Sep 8, 2015points - Tasted 1130 Views
2013 Domaine Roger Perrin Châteauneuf-du-Pape ( Châteauneuf-du-Pape)
Sweet, spicy kirsch, licorice and a hint of toast in the nose, medium bodied, with a forward, silky, cherry nice in the elegant finish.
Sep 8, 2015points - Tasted 1374 Views
2010 Domaine Roger Perrin Châteauneuf-du-Pape Reserve des Vieilles Vignes ( Châteauneuf-du-Pape)
Medium bodied, forward, soft, silky and easy to drink, with its sweet, black raspberry, cherry, spice, earth and vanilla personality. The wine is modern styled, but quite tasty and fresh.
Feb 25, 2015points - Tasted 874 Views
2009 Domaine Roger Perrin Châteauneuf-du-Pape Reserve des Vieilles Vignes ( Châteauneuf-du-Pape)
From a blend dominated by old vine Grenache, the wine is filled with espresso bean, black raspberry, thyme and fresh herbs. Medium bodied, soft, round and forward, there is an oaky, vanilla quality to the raspberry, cherry tinged finish that is going to make some people happier than others.
Jan 8, 2015points - Tasted 1297 Views
2003 Domaine Roger Perrin Châteauneuf-du-Pape Reserve des Vieilles Vignes ( Châteauneuf-du-Pape)
This was firing on all cylinders. Earth, garrigue, rocks, kirsch liqueur and peppery notes kept you busy. The wine was fresh, plush and richly concentrated with sweet, ripe, juicy fruits. Very sensuous in texture.
Aug 12, 2013points - Tasted 2563 Views
Modern in style, with layers of ripe, jammy cherries, kirsch, garrigue and strawberry jam, the wine is sweet, supple and delicious.
Aug 27, 2012points - Tasted 1246 Views
2001 Domaine Roger Perrin Châteauneuf-du-Pape Reserve des Vieilles Vignes ( Châteauneuf-du-Pape)
With a nose filled with pepper, kirsch, Provencal herbs, strawberry and spice, this rich, full bodied, generous, lush style of Chateaunef du Pape fills your mouth with flavor. The wine ends with a blast of fresh, ripe, round textured, black raspberry and dark cherry fruit. This is drinking perfectly at the moment.
Jan 3, 2011points - Tasted 1898 Views
2000 Domaine Roger Perrin Châteauneuf-du-Pape Reserve des Vieilles Vignes ( Châteauneuf-du-Pape)
With aromas packed with sweet red fruits, jam, earth, spice box, garrigue and pepper, this supple textured, modern styled, medium bodied, Chateauneuf du Pape wine is fully mature. I'd opt for drinkning it over the next 2-5 years.
Aug 27, 2012points - Tasted 2369 Views