Perret’s approach to winegrowing is classic: respect each individual terroir—he produces several single-vineyard wines—and work the soil to avoid the need for chemical treatments. His goal is to make fresh, structured wines, in “a sort of Burgundian style” as he says, but without too much wood; wines that aren’t too worked over and will age well. His Condrieu bottlings are reference points for the entire appellation. In 1995 André built a new cellar, but he has never expanded beyond the very best terroirs and keeps the estate small so he can maintain his standards of manual labor in the vineyards and individual attention to all of his wines.
Andre Perret St Joseph Rouge 2016
This Saint-Joseph wine, made from 100% syrah displays a deep red colour and ruby glints, has a generous, lifted, black and red fruit aroma. Cherry and raspberry flavours blend to give an excellent taste, the oak plays a background role and the supple tannins are present yet silky.
“Bright, quite full red. Blackberry fruits lie at the heart of the nose, a dusting of mineral and damp earth. The palate skips along, but has attractive depth, a bonny roundness with violet notes late on. This is good and drinkable, has foundation, persists pretty well. It’s attractive. Consume from late 2018 until 2024.
(John Livingston Learmonth, drinkrhone.com, July 2017)