Domaine André Perret St Joseph Rouge 'Les Grisieres' 1.5L MAGNUM 2022

Domaine André Perret St Joseph Rouge 'Les Grisieres' 1.5L MAGNUM is an expressive red wine from the Saint-Joseph appellation in the Northern Rhône, France. It opens with a highly fragrant bouquet of ripe black and blue fruits layered with Moroccan spices, olive, candied flowers, and a smoky mineral undertone that intensifies as the wine breathes. The palate is juicy, energetic, and focused, showcasing sweet flavours of boysenberry, cherry preserve, and violet pastille that deepen through the midpalate. A floral lift lingers on the impressively long finish, where well-integrated tannins and a mineral-driven smokiness create lasting complexity and elegance.

*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, Fragrant
Grape Varietal: Syrah
Tastes Like: Black and blue fruits, Moroccan spices, olive, violet, smoky minerality
Alcohol Percentage: 13.5%
Closure: Cork
Size: 1.5L MAGNUM
Appellation: AOC Saint-Joseph
Region: Rhône Valley, France
Terroir: Granite-rich slopes
Aging: Aged in oak barrels
Serving Temperature: 16–18°C – Best served slightly below room temperature

Domaine André Perret is a family-run winery located in Chavanay in the Northern Rhône. Known for its limited production and precision winemaking, the estate specialises in site-specific wines that reflect the unique terroir of each vineyard. 'Les Grisieres' is a standout expression of Syrah, grown on steep granite-rich slopes that lend depth, structure, and a distinct mineral edge to the wine. The use of traditional ageing methods results in a bold yet refined red wine that evolves beautifully with time.

Beef: Braised short ribs or grilled sirloin with cracked pepper and rosemary.
Lamb: Lamb shoulder with garlic and thyme or Moroccan lamb tagine.
Game: Roast venison with berry reduction or wild boar ragù.
Vegetarian: Eggplant parmigiana or lentil stew with smoked paprika.

Bleu d'Auvergne: Salty and bold, enhancing the wine's fruit and spice.
Comté: Aged and nutty, complementing the wine's mineral edge.
Tommes de montagne: Rustic and earthy, pairing well with Syrah's savoury depth.
Mimolette: Firm and caramelised, balancing the wine's sweetness and tannin.

Daube de Boeuf à la Provençale (Provençal Beef Stew)

Ingredients:

• 1.5kg beef chuck, cut into large cubes
• 2 onions, sliced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 1 bottle dry red wine (preferably Rhône)
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 orange, zest only
• 1 bay leaf
• 1 sprig thyme
• Salt and pepper, to taste
• Black olives (optional)

Instructions:

1. Marinate beef, onions, garlic, orange zest, and herbs in wine overnight in the fridge.
2. Preheat oven to 160°C. Remove meat and pat dry. Brown in olive oil, then remove.
3. Sauté onions and carrots until soft. Add tomato paste and cook briefly.
4. Return beef to pot, add strained marinade, and bring to a simmer.
5. Cover and braise in the oven for 3 hours or until beef is tender. Add olives during final 30 minutes, if using.
6. Serve hot with mashed potatoes or polenta and a glass of Domaine André Perret St Joseph Rouge 'Les Grisieres' 1.5L MAGNUM.