Saint Péray Mousseux Brut: Domaine Biguet
A flavoursome, bottle-fermented sparkling wine with a lovely creamy mousse, appealing apricot and brioche aromas and an uplifting palate of fresh orchard fruit with an elegant, dry finish.
Domaine Biguet (Jean-Louis Thiers)
Jean-Louis Thiers, who trained at the famous wine school in Beaune, is one of only a handful of winemakers who are first and foremost a producer of Saint Péray (although he also farms 1 hectare of Cornas vines split between two parcels in the climats of Combe and Saveaux). He lives in the tiny hamlet of Le Biguet, just south of Saint Péray and has 5 hectares of Saint Péray vines in total. Bottle-fermented, sparkling Saint Péray represents 75% of Jean-Louis’s wine production (he also cultivates apricots for which the area is also renowned) which is made exclusively from Marsanne and does not carry a vintage so that he can produce a consistent ‘house’ style. The rest of the production is split between an excellent, dry, still Saint Péray and an attractive, fruit-accentuated Cornas.
- White Wine, Dry (Sec), Medium-bodied, Sparkling
- Rhone, Saint-Peray
- Domaine Biguet (Jean-Louis Thiers)
- Grape variety (Cépage):
- Drinks well from release but can benefit from up to 2 years bottle-age.
- Grapes from 25-year-old vines grown on steep limestone slopes are hand harvested and pressed in horizontal Vaslin presses prior to fermentation in stainless steel vats. Malolactic fermentation is blocked by chilling and a secondary fermentation is induced in bottle in the Spring following the harvest by the méthode traditionelle.
- Alcohol by Volume (ABV):
What others think of this wine...
Jamie Goode - Daily Express, 22nd June 2014. says:Made with marsanne grapes from 25-year-old vines grown on steep limestone slopes, this has a full yellow colour and lovely rich flavours of nuts, herbs and fennel, together with ripe pear and apple fruit, plus a hint of apricot.
Victoria Moore - Telegraph Weekend, 11/08/2012. says:Marsanne is an awesome grape, but little known and in effervescent form as here it is still more rare. Think peaches, almonds and a swirl of citrus. No need to be a wine bore. "A little something I picked up. The chef Rowley Leigh served it at his wedding, so if it's good enough for him..."
Jonathan Ray - The Field Magazine, April 2012. says:This is a first-rate, 100% marsanne sparkler from the northern Rhône.
Victoria Moore in The Guardian Weekend says:A delicious, sculpted, sparkling wine that is already on Le Café Anglais's list.
JS (customer review) says:Best sparkle I have ever tasted - none of the soapiness of prosecco, over-minerality of cava nor expense of champagne.