We are delighted to once more receive an allocation of the Clape family's sought after still Saint-Péray, as vines replanted in 2010 are now yielding workable fruit. Made from a blend of 80% Marsanne and 20% Roussanne grown on clay and granite soil at 'Les Blâches' and 'Le Pouzat' it has a golden green robe, citrus peel scents and a smoothly-textured palate of white stone fruit with a long, saline-edged finish.
Jean-Louis Thiers is a relative rarity in Saint-Péray as he is first and foremost of this locale and does not have more significant vine holdings elsewhere. With 5 hectares of vines, plus some fruit trees, centred around the family home at Biguet, in the extreme south of the appellation, his is a traditional estate producing carefully crafted wines. His Saint-Péray tranquille (as the still wines are charmingly referred to here) is made from pure Marsanne and has delicate pear aromas and a palate of ripe orchard fruit offset by some zesty mineral notes. Jean-Louis recommends poulet à l'estragon as a classic accompaniment. His main wine, in volume terms, is his sparkling Saint-Péray Mousseux Brut. It is also a pure Marsanne that is bottle-fermented and hand-riddled then left on its lees for 21 months before disgorgement and release. With a lively mousse, citrus scents and some russet apple and nutty notes preceding a fresh finish, it makes a versatile aperitif and partner to gougères.