Domaine André Perret Marsanne 2022

Domaine André Perret Marsanne is a fragrant white wine from the Collines Rhodaniennes in France’s Comtés Rhodaniens region. With a golden yellow hue, it releases enticing aromas of spring flowers and delivers pronounced flavours of orchard fruits and white peach. Fresh, elegant, and finely textured, this wine is a charming expression of the Marsanne grape, offering balance and brightness with a smooth, lingering finish.

*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: Aromatic, Fresh
Grape Varietal: Marsanne
Tastes Like: White peach, orchard fruits, spring flowers
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Collines Rhodaniennes IGP
Region: Comtés Rhodaniens, France
Terroir: Hillside vineyards with granite-rich soils
Aging: Fermented and aged in stainless steel tanks
Serving Temperature: 8–10°C – Best served chilled

Domaine André Perret is located in the northern Rhône, where it is renowned for crafting high-quality white wines with finesse. With a focus on balance, purity, and terroir expression, the winery's Marsanne is cultivated on gently sloping hillsides in the Collines Rhodaniennes. Through meticulous vineyard care and gentle winemaking, Perret produces a wine that is floral, fruit-driven, and refreshingly elegant.

Seafood: Grilled scallops with citrus butter or kingfish sashimi.
Poultry: Chicken in white wine sauce or lemon thyme roasted chicken.
Vegetarian: Asparagus risotto or zucchini and goat cheese tart.
Cheese: Fresh chèvre or aged Comté with stone fruits.

Chèvre: Bright and tangy, enhancing the wine's floral lift.
Comté: Nutty and firm, adding savoury depth.
Saint-Nectaire: Creamy and earthy, pairing well with the wine's texture.
Brie: Soft and mild, complementing the wine's fruit character.

Gratin de Crozets (Crozets Pasta Gratin)

Ingredients:

• 250g Crozets pasta (buckwheat or plain)
• 200ml thick cream
• 150g Reblochon cheese, sliced
• 1 onion, finely chopped
• 1 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Cook Crozets pasta in salted boiling water until al dente. Drain and set aside.
2. Sauté the chopped onion in butter until soft and golden.
3. Combine cooked Crozets, sautéed onion, cream, salt, and pepper in a baking dish.
4. Top with slices of Reblochon and bake at 180°C for 20–25 minutes until golden and bubbling.
5. Serve warm with a glass of Domaine André Perret Marsanne for a comforting regional pairing.