Domaine André Perret Condrieu 'Coteau de Chery' 2022

Domaine André Perret Condrieu 'Coteau de Chery' is an exceptional white wine from the prestigious Condrieu appellation in the Northern Rhône, France. The 2022 vintage dazzles with its lively and refined profile, revealing aromas of lemon, mirabelle plum, and violet, underpinned by subtle notes of fine earth, smoke, and delicate stone minerality. On the palate, it shows incredible purity, combining floral lift, ripe fruit, and a chiselled mineral backbone. Sourced from the Chery vineyard—renowned for its soft sandy granite soils and vines aged between 40 and 80 years—this wine reflects the heart of Condrieu’s terroir. Aged in barriques for 12 months, with only 10% new oak, it exemplifies elegance and precision.

*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, violet, earth, mineral stone, subtle 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 is a revered boutique winery situated in Chavanay in the Northern Rhône Valley. Known for its meticulous approach and commitment to showcasing site-specific wines, the estate produces some of the most lauded Viogniers in France. The 'Coteau de Chery' cuvée is a standout from one of Condrieu's finest slopes, where deep-rooted old vines thrive in granite-rich soils. The resulting wines are celebrated for their depth, minerality, and refined aromatic expression.

Seafood: Lobster with lemon beurre blanc or scallops with saffron cream.
Poultry: Chicken in white wine and tarragon sauce or duck with stone fruit glaze.
Vegetarian: Leek and potato gratin or grilled zucchini with ricotta and herbs.
Asian Cuisine: Thai coconut curry or soy-glazed miso eggplant.

Chaource: Soft and creamy, balancing the wine's bright acidity.
Brillat-Savarin: Rich and buttery, mirroring the wine's texture.
Saint-Félicien: Delicate and creamy, enhancing floral notes.
Bleu de Gex: Mild blue veined cheese that complements the wine's fruit and mineral profile.

Gratin de Ravioles au Fromage (Cheese Ravioli Gratin)

Ingredients:

• 400g cheese-filled ravioli
• 200ml crème fraîche
• 100ml milk
• 100g grated Comté cheese
• 1 garlic clove, minced
• Salt, pepper, and nutmeg to taste
• Butter for greasing

Instructions:

1. Preheat oven to 200°C. Grease a baking dish with butter.
2. Cook ravioli in boiling salted water until al dente, then drain.
3. In a saucepan, warm crème fraîche and milk with garlic, season with salt, pepper, and nutmeg.
4. Layer ravioli in the baking dish, pour over the sauce, and sprinkle with grated Comté.
5. Bake for 15–20 minutes until golden and bubbly. Serve hot with a glass of Domaine André Perret Condrieu 'Coteau de Chery'.