If you’re looking for an expert guide through the terroirs of the Southern Rhône Valley, look no further than the Perrin family. In 1909, they purchased Château de Beaucastel, and over the past 100+ years have turned it into one of the best and most important estates in France. They’re true pioneers, having farmed organically since the 1950s and biodynamically since the 70s, when most people hardly knew what either term meant. They’ve since expanded their reach beyond the Southern Rhône’s flagship appellation and now own vineyards in at least seven different villages.

When the family says that Vinsobres is a special place, we’re inclined to believe them. Here, at an elevation of 300 meters in the hamlet of Les Cornuds, Grenache and Syrah thrive. Perched on terraces, they soak up intense sunlight, imbuing the resulting wines with deep, rich fruit. But the elevation, near-constant wind, and strong diurnal shifts make for a freshness and savory edge not often seen in other Côtes du Rhone appellations. 

Why You’ll Love It:

• We don’t see much Vinsobres here in the States, and if there’s one family we trust to show us the magic of this place, it’s the Perrins.

• It’s not just organically farmed, it’s also an unvarnished look into this special terroir. A 50/50 blend of Grenache and Syrah, fermented in concrete vats and old barrels, then blended early so they can age for a year together. You don’t taste the varieties, you taste Vinsobres.

• The nose booms with purple fruit and herbs, from red plums to crushed blackberries, with scrub brush, black pepper and purple floral tones. With air, it gains even more detail and precision.

• The palate is dense and rich, leading with red and purple fruit before wiry tension comes to freshen things up. It’s delicious now, but it also has the stuffing to gain complexity after a few years in your cellar. How often can we say that about a sub-$25 bottle?

How To Serve It:

• It’s delicious from the get-go, but time spent in a decanter only benefits it. Set some aside to open in five years.

• Serve at just above cellar temperature in Bordeaux stems.

• This would be delicious alongside a richer braise like coq au vin, but it’s equally at home with a simple flank steak or sausages thrown on the grill.