Saint-Péray Mousseux Brut: Domaine Biguet
Made from pure Marsanne that is bottle-fermented in the méthode traditionelle, then hand-riddled in wooden pupitres. Like many good sparkling wines, this Saint Péray will cellar well for a year or two and makes a cracking accompaniment to canapés - smoked salmon or gougères would be ideal.
A flavoursome, bottle-fermented sparkling Saint Péray wine with a lovely creamy mousse, appealing apricot and brioche aromas and an uplifting palate of fresh orchard fruit with an elegant, dry finish.
|Style||White Wine, Sec, Medium-bodied, Sparkling|
|Wine Region||Rhône, Saint-Péray|
|Grape Variety (Cépage)||Marsanne|
|Cellarage||Drinks well from release but can benefit from up to 2 years bottle-age.|
|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 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 (%)||12|
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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