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Saint-Péray: Domaine Biguet 'Nature' 2017

The Saint Péray: Nature has a bouquet of white peaches with some faint herbal undertones and a bright palate of soft, stone-fruit underscored by some attractive mineral notes.

Bottle
£19.95
Bottle (Case)
£239.40
Tasting Notes

In addition to the sparkling Mousseux Brut, Jean-Louis Thiers also makes a commendable Saint-Péray tranquille, as the rarer non-sparkling wines are quaintly referred to in these parts. It, too, is made exclusively from Marsanne that is fermented in temperature controlled enamel and steel vats and is bottled in the spring following the harvest.

Locals favour fish as an accompaniment - salmon, turbot or scallops have been variously recommended by vignerons in the vicinity.

About this wine
Style White Wine, Sec, Medium-bodied, Non Sparkling
Wine Region Rhône, Saint-Péray
Grape Variety (Cépage) Marsanne
Food & Wine Matching White Fish
Organic Non-Organic
Vintage 2017
Cellarage Drinks well from release but can age happily for 3-5 years.
Vinification 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 follows alcoholic fermentation the wine is then plate filtered prior to a Spring bottling.
Alcohol By Volume (%) 14
Producer

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.

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