Domaine André Perret St Joseph Rouge 'Les Grisieres' 2022

Domaine André Perret St Joseph Rouge 'Les Grisieres' is a refined red wine from Saint-Joseph in the Northern Rhône, France. It presents a highly fragrant bouquet of ripe black and blue fruits, Moroccan spices, olive tapenade, candied flowers, and a smoky mineral nuance that becomes more pronounced as the wine evolves. On the palate, it is juicy, energetic, and focused, displaying sweet notes of boysenberry, cherry preserve, and violet pastille. These flavours intensify through the midpalate, leading to a floral-tinged, impressively long finish with seamlessly integrated tannins and a persistent smoky mineral touch.

*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, violet, smoky minerals
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
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 boutique winery located in Chavanay, at the heart of the Northern Rhône Valley. Celebrated for its artisanal approach and focus on terroir expression, the estate has garnered acclaim for crafting elegant and expressive wines. The 'Les Grisieres' is a prime example of their mastery, highlighting the depth and aromatic complexity of Syrah grown on the steep granite slopes of Saint-Joseph.

Beef: Grilled ribeye with rosemary and garlic butter or slow-cooked beef daube.
Lamb: Herb-crusted lamb rack or lamb tagine with prunes and almonds.
Game: Roast duck breast with berry jus or venison stew.
Vegetarian: Mushroom risotto or grilled eggplant with olive tapenade and feta.

Roquefort: Bold and tangy, standing up to the wine's intense character.
Comté: Nutty and rich, complementing the wine's spice and fruit.
Tomme de Savoie: Earthy and savoury, matching the wine's mineral edge.
Manchego: Firm and salty, balancing the wine's sweet dark fruit notes.

Daube Provençale (Provencal Beef Stew)

Ingredients:

• 1kg beef chuck, cut into large cubes
• 2 carrots, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 500ml red wine (preferably Rhône)
• 2 tbsp olive oil
• 1 bay leaf
• 1 sprig of thyme
• Salt and pepper, to taste
• Black olives (optional)

Instructions:

1. Heat olive oil in a large pot. Brown the beef cubes on all sides, then remove and set aside.
2. Add chopped onion, carrot, and garlic to the pot, cooking until softened.
3. Stir in tomato paste and cook for 2 minutes. Return beef to the pot.
4. Pour in the red wine, add bay leaf and thyme. Season with salt and pepper.
5. Cover and simmer on low heat for 3 hours, until the meat is tender. Add olives in the final 30 minutes, if using.
6. Serve hot with crusty bread or mashed potatoes and a glass of Domaine André Perret St Joseph Rouge 'Les Grisieres'.