From 40yr old vines found in the terraced vineyards of Saint Joseph. The grapes are destemmed before a long, cool maceration and fermentation over two to three weeks in stainless steel before spending one year in large format barrels and a small percentage (30%) of new oak barriques.

Andre Perret is one of the most highly regarded Condrieu producers but his red wines continue to fly under most Rhone lovers’ radar. Production is small, and while he is hardly lacking for an audience, he believes that he would be far better known if he had some Cote Rotie. But, since he doesn’t he tries “to make Saint-Joseph as elegant as possible, so that you think you’re drinking a Cote Rotie” vinous.com