Northern Rhône 2020

This is one of two signature reds at the domaine (the other is the Cornas Les Vieilles Vignes). It is a fruit-driven style with density and finesse. A long, gentle maceration draws out subtle liquorice and dark cherry notes with a lovely volume.

Alain Voge’s pithy sparkling wine, Les Bulles d’Alain, is unlike anything else we have on our list. It is lively, dry, refreshing, and refined. If you’re in the mood for bubbles, but don’t want the weight of a Champagne, this is the perfect option, and a smart price too. It’s a very good example of why Saint-Péray has built its renown for sparkling wines.

This is the second of the domaine’s signature cuvées (the other is Cornas Les Chailles). It comes from, unsurprisingly, the old vines which are planted further up the slopes at altitudes ranging from 250-400m. Small amounts of whole bunch fruit (20%) add freshness and silkiness. In 2020 it benefits further from fruit that usually goes into a single vineyard cuvée, La Chapelle St Pierre, but because volumes were so small, it has been blended in here, adding extra lift and volume to the fruit. This wine shows superb old vine intensity, with density and precision in its notes of tapenade and cassis.

Alongside their impressive reds, this domaine makes wonderful still whites from Marsanne in Saint-Péray. 2020 is a year to snap up this cuvée, Ongrie, as sadly none at all has been made in 2021. The parcel sits just behind the village, near the river. The vines are over 50 years old and enjoy the clay soils here. It shows Marsanne’s satisfying bitterness and mouth-watering freshness, supported by subtle new oak, giving it a Burgundian feel. Notes of dried honey and lavender make it a stand out white Rhône.

This wine is only made in the best vintages. It comes from a vineyard that sits between Sabarotte and Savaux, right in the middle of the slope. The wine’s intensity is dialled up, thanks to the 30% whole bunch fruit used and ageing in 20% new oak. There is so much density here, with abundant but fondant tannins, and a weight of blackcurrant intensity that warrants long ageing. This will reward the patient.