Among the very top echelon of producers in the southern Rhône. Notable for the organic approach in their 131ha estate vineyards, where all 13 permitted varieties are planted, the Perrins also employ a process called vinification à chaud for their red Châteauneuf, which extracts good colour and fruit and guards against bacteria and oxidation. The very finest quality is achieved in both red and white, the former unusually dominated by Mourvèdre and Syrah, and there is a good second label Coudoulet de Beaucastel. The red is not filtered but is given a light fining to help soften the very firm structure of the wine in its youth. Also produced are a range of négociant wines under the Domaines PERRIN label, while the Côtes du Rhône property Château du Grand Prebois is a recent acquisition. Further afield the Perrins have a partnership in the Californian Paso Robles winery TABLAS CREEK. Both the Châteauneuf red and white must be cellared, up to 8–10 years in top vintages. (DM)
