Jean-Yves Péron, Côtillon des Dames Réserve 2022
Producer: Jean-Yves Peron
Region: Haute-Savoie, France
Grapes: Jacquere, Altesse, Roussanne
Style: Orange
Alc.: 12.5%
Size: 75cl bottle
Notes: From 3 plots with distinctly different soil types – Alvertville (mica-schist), Fréterive (limestone-scree), and Chignin (limestone). Whole bunches macerate for 2 months with regular pigeage, then aged for 3 years in 300L barrels. Resinous aromatics, balsa wood-like tannin, and stewed stone fruit on the finish. This is a heady, complex wine that unfurls slowly.
Producer: Jean-Yves Peron
Region: Haute-Savoie, France
Grapes: Jacquere, Altesse, Roussanne
Style: Orange
Alc.: 12.5%
Size: 75cl bottle
Notes: From 3 plots with distinctly different soil types – Alvertville (mica-schist), Fréterive (limestone-scree), and Chignin (limestone). Whole bunches macerate for 2 months with regular pigeage, then aged for 3 years in 300L barrels. Resinous aromatics, balsa wood-like tannin, and stewed stone fruit on the finish. This is a heady, complex wine that unfurls slowly.
Producer: Jean-Yves Peron
Region: Haute-Savoie, France
Grapes: Jacquere, Altesse, Roussanne
Style: Orange
Alc.: 12.5%
Size: 75cl bottle
Notes: From 3 plots with distinctly different soil types – Alvertville (mica-schist), Fréterive (limestone-scree), and Chignin (limestone). Whole bunches macerate for 2 months with regular pigeage, then aged for 3 years in 300L barrels. Resinous aromatics, balsa wood-like tannin, and stewed stone fruit on the finish. This is a heady, complex wine that unfurls slowly.
Conflans - Haute-Savoie
Jean-Yves, a Savoyard, is one of these. He studied oenology in Bordeaux and spent a few years working with winemakers around France and beyond. In 2004 he returned to the Savoie and started to collect small parcels planted with old vines of local varieties on the mica studded schist between 350m and 550m altitude. He now has around 1.5 hectares of tiny parcels which he vinifies separately – the Jacquere, Altesse, Rousanne and Mondeuse vividly expressing the details of the soil and the coolness of the alpine climate. Jean-Yves chooses to ferment in whole bunches for his white and red grapes but for varying amounts of times. The results are extraordinary…Read more
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