Domaine André Perret St Joseph Rouge 2022

Domaine André Perret St Joseph Rouge 2022 is a vibrant and polished red wine from the Northern Rhône. Made exclusively from Syrah, it displays lifted aromas of blackberry, violet, black pepper, and forest floor. On the palate, it is medium to full-bodied with refined tannins, juicy dark fruit, and a savoury mineral edge. This vintage is approachable in youth but structured enough for short-term cellaring.

*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: Red Wine
Style: Medium to Full-bodied, Elegant
Grape Varietal: Syrah
Tastes Like: Blackberry, violet, black pepper, forest floor
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Saint-Joseph AOC
Region: Northern Rhône, France
Terroir: Sloping granite hillsides
Aging: Aged in French oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine André Perret, located in Chavanay, is celebrated for its precise and expressive wines that reflect the distinct terroirs of the Northern Rhône. The Saint-Joseph Rouge 2022 comes from Syrah vines grown on granite slopes, tended with great care and vinified with minimal intervention. This results in a red wine that balances fruit purity, freshness, and Rhône valley typicity.

Beef: Grilled sirloin with pepper sauce or slow-cooked beef daube.
Lamb: Lamb meatballs with tomato and cumin or rosemary lamb cutlets.
Vegetarian: Ratatouille or lentil and mushroom shepherd's pie.
Game: Roast duck with cherries or rabbit stew with herbs.

Bleu d'Auvergne: Rich and salty, enhancing the wine's savoury notes.
Saint-Nectaire: Creamy and mild, complementing the wine's earthy profile.
Tomme de Chèvre: Mature and herbal, echoing the wine's structure.
Salers: Rustic and robust, matching the wine's depth.

Gratin de Cardons (Cardoon Gratin)

Ingredients:

• 1kg cardoons (or celery if unavailable)
• 1 lemon, halved
• 2 tbsp flour
• 40g butter
• 300ml milk
• 100g grated Gruyère cheese
• Salt, pepper, and nutmeg to taste

Instructions:

1. Clean and chop cardoons, rub with lemon, and boil in salted water with flour for 45–60 minutes until tender. Drain well.
2. In a saucepan, make a roux with butter and flour, then add milk slowly to create a béchamel. Season with salt, pepper, and nutmeg.
3. Layer cardoons in a greased baking dish, pour over the béchamel, and top with grated Gruyère.
4. Bake at 200°C for 20–25 minutes until golden. Serve warm with a glass of Saint-Joseph Rouge 2022 for a perfect regional match.