Learn everything about Maison Nicolas Perrin Hermitage with wine tasting notes, wine and food pairing tips, best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Maison Nicolas Perrin Hermitage History, Overview
Maison Nicolas Perrin is a collaboration between Nicolas Jaboulet and the Perrin Family. If the Perrin name sounds familiar, it should, as they own the most famous estate in Chateauneuf du Pape, Beaucastel.
The idea for the wildly successful venture is due to Marc Perrin and Nicolas Jaboulet, which is where the name comes from. The idea came together after the Jaboulet family sold their vast holdings in 2006 to the Frey family, who also own La Lagune in Bordeaux.
The company headquarters is situated in Tournon, and as you might expect, provides a dramatic view of the Hill of Hermitage. The joint venture started out life with the plan to produce and sell their wine under the name of Jaboulet, Perrin Freres.
That name was shelved once they discovered it was a problem to use the name Jaboulet on the label. The enterprising duo easily changed the name of their winery to Maison Nicolas Perrin.
It’s too early to say all the rest of history. But with the pedigree involved here, it’s quite likely, they will be making history in the near future.
The first releases from Maison Nicolas Perrin began with the 2007 vintage. They are focused on producing wines from the Northern Rhone Valley as they are making red and white wine from Cote Rotie, Hermitage, St. Joseph, Crozes Hermitage, Cornas, Condrieu and St. Peray.
The responsibilities for Maison Nicolas Perrin are equally divided between the families. Much of the wine making is being handled by Nicolas Jaboulet, while the blending and then bottling is being taken care of by Marc Perrin.
Marc Perrin, with his years of experience blending 13 different grape varieties to produce Beaucastel is more than up to the task. Although, it is a bit of a challenge to blend the various terroirs, instead of grape varieties.
At this early stage, Maison Nicolas Perrin purchases wine from a select group of growers. Maison Nicolas Perrin provides the barrels and is responsible for the barrel aging, blending, bottling and sales of the wines.
The bottling is being handled in the Southern Rhone, with the hopes that the wines will be aged in the Northern Rhone. The blending of the various vineyard sources is the key to the success, quality and style of the wines.
Maison Nicolas Perrin Vineyards, Wines, Winemaking
To produce the wine of Maison Nicolas Perrin, as negociants, they are dependent on the growers and sites they buy from. Having two of the most famous names in the Rhone Valley helps.
Maison Nicolas Perrin Ermitage Rouge is produced from 100% Syrah planted in Dionnieres, Greffieux and Murets, which share a terroir of granite, gravel and limestone soils. The wine is aged in 30% new, French oak barrels and stainless steel tanks for an average of 15 months.
Maison Nicolas Perrin Ermitage Blanc is a blend of 65% Marsanne and 35% Roussanne from vines planted in the Maison Blanche and Roucoules lieux-dits. The wine is barrel fermented using 33% new, French oak.
The initial offerings from Maison Nicolas Perrin were about 2,500 cases in total. It is expected to ramp up to close to 7,500 cases before long at this fast growing negociant company.
When to Drink Maison Nicolas Perrin Hermitage, Anticipated Maturity, Decanting Time
Maison Nicolas Perrin Hermitage when young, should be decanted at least 2-3 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Maison Nicolas Perrin Hermitage is usually better with 10-12 years of cellaring and should be at its best between 12-25 years of age.
Serving Maison Nicolas Perrin with Wine, Food, Pairing Tips
Maison Nicolas Perrin is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Maison Nicolas Perrin is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Nicolas Perrin is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
The white wine of Maison Nicolas 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.
Maison Nicolas Perrin Wine Tasting Notes
4 Vintages 8,852 Views Sort by Vintage-Rating
Fresh, lively, medium bodied, with bright red fruits with a hint of floral aromatics. The wine is elegant, bright and crisp with a sweet, black raspberry finish. The wine was made from a blend of 96% Syrah and 4% Vioginer and aged in mostly used French oak barrels, only 10% were new.
2,502 Views Tasted Sep 14, 2016
There is an easy, likable charm to this wine, which is not common for a young Hermitage. The wine is smoky, fresh, clean, pure and shows ripe, spicy, dark red fruits, with stone and polished tannic feel to the finish.
1,643 Views Tasted Sep 14, 2016
On the floral side of the style range, with fresh, vibrant, sweet, black raspberries, peppery cherries and just a hint of smoke and thyme. The fruit displays a good sense of purity and freshness in the soft textured, peppery finish. This is a nice wine and a fair value for Cote Rotie, which is an increasingly expensive region to buy wine from. The bottle was decanted about 2 hours before we started tasting it and it made a perfect match with the grilled pork chops.
2,648 Views Tasted Sep 26, 2015
Far too young, 2 hours in the decanter was barely enough to get the wine started. But as this was my first time tasting this wine, I was anxious to give it a spin. Tannic, concentrated and filled with peppery, blackberries, spicy black cherries, wet earth and just a bit of oak, this very young wine had a lot of freshness and the structure to age. I'd give it a decade before popping a bottle, if I had any.
2,059 Views Tasted Sep 26, 2015