Domaine André Perret Condrieu 'Coteau de Chery' 375ml 2022

Domaine André Perret Condrieu 'Coteau de Chery' 375mL is a prestigious white wine from the Condrieu appellation in the Northern Rhône, France. The 2022 vintage is vibrant and expressive, revealing notes of lemon, mirabelle plum, and violet, layered with hints of fine earth, delicate stone minerality, and subtle smoke. On the palate, it offers exceptional purity and finesse, marrying floral elegance with ripe fruit and a refined mineral backbone. The Chery vineyard, known for its soft sandy granite soils and deep-rooted old vines aged between 40 and 80 years, produces wines with a distinct mineral character and timeless grace.

*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, Mineral, Aromatic
Grape Varietal: Viognier
Tastes Like: Lemon, mirabelle, violet, fine earth, stone minerality, subtle smoke
Alcohol Percentage: 13.5%
Closure: Cork
Size: 375mL
Appellation: AOC Condrieu
Region: Rhône Valley, France
Terroir: Soft sandy granite soils, deep-rooted 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, based in Chavanay in the Northern Rhône, is acclaimed for its meticulous attention to detail and small-batch production. With a passion for showcasing the individuality of each vineyard, Perret's wines are defined by precision, elegance, and purity. The 'Coteau de Chery' cuvée is a flagship expression of Condrieu's grandeur, grown on one of the appellation's most revered slopes with vines dating back decades, yielding profoundly mineral and aromatic wines.

Seafood: Grilled lobster with lemon butter or scallops in saffron cream sauce.
Poultry: Roast chicken with apricot glaze or duck à l'orange.
Vegetarian: Butternut squash risotto or zucchini flower fritters.
Asian Cuisine: Thai yellow curry or miso-glazed eggplant.

Reblochon: Creamy and pungent, matching the wine's floral intensity.
Chaource: Soft and rich, enhancing the wine's round texture.
Triple-Crème: Decadent and buttery, balanced by the wine's minerality.
Blue d'Auvergne: Salty and bold, offset by the wine's fruit and spice.

Quenelles de Brochet à la Lyonnaise (Pike Dumplings in Nantua Sauce)

Ingredients:

• 300g pike fillet, finely minced
• 2 eggs
• 100ml thick cream
• Salt and white pepper, to taste
• 100ml fish stock
• 50g butter
• 150ml Nantua sauce (or substitute with crayfish bisque and cream)
• Nutmeg, a pinch

Instructions:

1. Blend pike, eggs, cream, salt, pepper, and nutmeg until smooth.
2. Form small dumplings and poach them gently in simmering fish stock for about 10 minutes.
3. Preheat oven to 180°C. Place quenelles in a buttered baking dish and cover with warm Nantua sauce.
4. Bake for 15 minutes until golden and bubbling.
5. Serve hot with steamed vegetables or rice and a glass of Domaine André Perret Condrieu 'Coteau de Chery'.