Domaine Auguste Clape St. Peray 2022

Domaine Auguste Clape St. Peray is an exceptional white wine from the Northern Rhône Valley, France, made from a blend of Marsanne and Roussanne. While the estate is world-renowned for its Syrah from Cornas, this Saint-Péray Blanc is a standout in its own right. It reveals layers of stone fruits, white flowers, and almond notes with a touch of honeyed richness. Balanced by a fresh mineral backbone, this wine is a rare and refined expression of the region’s white varieties.

*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: Full-bodied, Textured
Grape Varietal: Marsanne, Roussanne
Tastes Like: Stone fruits, white flowers, almond, honey, minerality
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Saint-Péray AOC
Region: Northern Rhône, France
Terroir: Clay-limestone and granite soils
Aging: Aged in old oak barrels
Serving Temperature: 10–12°C – Best served lightly chilled

Domaine Auguste Clape is a pioneering estate in Cornas, Northern Rhône, revered for its traditional methods and terroir-driven wines. While famed for powerful Syrahs, the domaine also produces limited quantities of white Saint-Péray. This Marsanne and Roussanne blend is crafted with the same meticulous care, offering elegance, depth, and the ageing potential that characterises the Clape name.

Seafood: Grilled snapper with lemon butter or scallops in white wine sauce.
Poultry: Roast chicken with tarragon or turkey with chestnut stuffing.
Vegetarian: Cauliflower gratin or leek and potato soup.
Cheese-based: Baked brie with honey or creamy pasta with blue cheese.

Beaufort: Alpine and firm, enhancing the wine's nutty notes.
Brillat-Savarin: Rich and creamy, matching the wine's texture.
Reblochon: Washed rind and smooth, complements floral aromas.
Goat's Cheese: Soft and tangy, highlighting the wine's minerality.

Quenelles de Brochet (Pike Fish Dumplings in Sauce)

Ingredients:

• 400g pike or white fish fillet, finely minced
• 200mL milk
• 60g butter
• 60g flour
• 2 eggs
• Nutmeg, salt, and pepper
• 250mL fish velouté or light béchamel sauce

Instructions:

1. Prepare a panade by heating butter and flour, then slowly whisking in milk to form a thick paste.
2. Cool, then mix in minced fish and eggs. Season with salt, pepper, and nutmeg.
3. Shape quenelles with spoons and poach in simmering water until they float.
4. Place in a baking dish, cover with warm sauce, and bake at 180°C for 20 minutes.
5. Serve with a glass of Domaine Auguste Clape St. Peray for a refined Rhône pairing.