In a world of over-extracted, heavily oaked Châteauneuf-du-Pape, the 2022 Domaine Roger Perrin is a breath of fresh, old-school air. Consider this bottling a complete mosaic of the appellation: sourced across 40 hectares and 70 distinct plots, it pairs the raw power of iconic galets roulés with the perfumed lift of fine, sandy soils. Though the estate’s roots stretch back over a century, fifth-generation winemaker Xavier Perrin continues a proud lineage of patient, minimal-intervention craftsmanship. While many Rhône producers rush out infant vintages, this current release arrives with a crucial few extra years of bottle age—delivering immediate harmony, velvety depth, and instant gratification the moment you pull the cork.

The Perrin name carries serious Rhône royalty pedigree, though with a fun twist: this family isn't related to the Beaucastel Perrins, despite sitting just a seven-minute drive down the road. Their connection is rooted in neighborly respect and shared terroir—after founder Roger Perrin passed in 1986, his son Luc apprenticed at Beaucastel before returning to put his family’s domaine on the map. Following Luc’s untimely passing in 2010, his nephew Xavier stepped up to carry the torch. Working with old vines averaging 60 years of age, Xavier vinifies in concrete tanks and ages the wine in neutral foudres, creating a textbook blueprint for how classic Grenache-dominant blends should always be crafted.

Why You'll Like It

• Pure Old-School Character: Zero small, heavily toasted new oak means no masking vanillin—just vibrant fruit, savory garrigue, and classic Southern Rhône terroir.

• Old-Vine Depth: Sourced from vines averaging 60 years old (with 85% over 20 years old and some reaching past a century), providing incredible natural density and structural persistence.

• Benchmark Pedigree & Value: Shares the northern boundary terroir and traditional winemaking ethos of its world-famous neighbor, Château de Beaucastel, at a fraction of the price.

How to Serve It

• Decant: 30 to 45 minutes before serving to open up its smoky, floral aromatics.

• Serving Temp: Cellar temperature at 60–65°F 

• Glassware: Large Burgundy or Syrah/Rhône stemware.

• Food Pairing: Braised lamb shanks with rosemary, slow-roasted duck breast, wild mushroom ragù, or aged sheep's milk cheese.