Domaine André Perret Condrieu 2022

Domaine André Perret Condrieu is a highly esteemed white wine from the Condrieu appellation in the Northern Rhône, France. The 2022 vintage is vibrant and expressive, offering a dynamic bouquet of lemon, mirabelle plum, and violet interlaced with nuances of fine earth, delicate stone minerality, and a hint of smoke. On the palate, it is exceptionally pure and elegant, delivering a balanced expression of ripeness, floral depth, and mineral finesse. From the Chery vineyard, which features soft sandy granite soils and deeply rooted vines aged between 40 and 80 years, this wine reflects the pedigree of one of Condrieu’s most renowned terroirs. Aged in barriques for one year, with just 10% new oak, it is a masterclass in Viognier craftsmanship.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Elegant, Floral, Mineral
Grape Varietal: Viognier
Tastes Like: Lemon, mirabelle plum, violet, earth, mineral stone, smoke
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: AOC Condrieu
Region: Rhône Valley, France
Terroir: Soft sandy granite soils, vines aged 40–80 years
Aging: Aged 12 months in barriques (10% new oak)
Serving Temperature: 10–12°C – Best served lightly chilled

Domaine André Perret, located in Chavanay in the Northern Rhône, is a boutique estate known for its exceptional white wines, particularly those from Condrieu. With a dedication to preserving the unique character of each vineyard, the winery uses minimal intervention and careful ageing in oak barrels to craft refined, terroir-driven expressions. The Condrieu cuvée showcases the brilliance of the Chery vineyard, translating old vine depth and mineral-rich soils into a wine of finesse and complexity.

Seafood: Seared scallops with citrus beurre blanc or grilled prawns with herbed butter.
Poultry: Chicken with creamy morel mushroom sauce or duck breast with apricot glaze.
Vegetarian: Cauliflower gratin or roasted fennel with orange and thyme.
Asian Cuisine: Prawn laksa or miso cod with pickled ginger.

Brillat-Savarin: Rich and creamy, enhancing the wine's floral notes.
Saint-Marcellin: Soft and delicate, matching the wine's texture.
Delice de Bourgogne: Lush and buttery, offset by the wine's minerality.
Blue Brie: Mildly tangy, complementing the wine's sweet fruit and floral tones.

Gratin de Cardons à la Lyonnaise (Cardoon Gratin Lyon Style)

Ingredients:

• 500g cardoons, cleaned and cut into pieces
• 1 lemon (for acidulated water)
• 2 tbsp butter
• 2 tbsp plain flour
• 300ml milk
• 50g grated Gruyère cheese
• Salt, pepper, and nutmeg, to taste

Instructions:

1. Preheat oven to 190°C. Boil cardoons in acidulated water until tender (about 30 minutes). Drain well.
2. In a saucepan, melt butter, add flour and cook 2 minutes. Gradually whisk in milk to make a béchamel sauce.
3. Season with salt, pepper, and nutmeg. Stir in half the Gruyère.
4. Layer cardoons in a baking dish, pour over sauce, and top with remaining cheese.
5. Bake for 20–25 minutes until golden and bubbling. Serve with Domaine André Perret Condrieu for a true regional match.