Looking for the next best thing in Beaujolais? Then you cannot go past the emblematic and historic family estate of Laurent Perrachon. They are one of the leading luminaries of the re-ignition of Beaujolais, having been courted by some of the world's leading wine importers and wholesalers to add to their portfolios.
At My Wine Guy, we've gone direct to the source; cutting out any local importers and middlemen, to give you access to what is some of the best Beaujolais found anywhere in the country. After an exhaustive search, we landed on Laurent Perrachon, an estate that has been making wine in the region for over 7 generations. Using classic, goblet-trained, old-vine material from some of the leading climats, Perrachon make dynamic, organic, terroir driven wines that seem to have more in common with the great estates of Burgundy, than they do Beaujolais itself.
These are intensely cerebral wines that will have you coming back for more.
Cote du Py is one of the most famed single climat's of the entire Morgon Cru, with winemaker's such as Jean Foillard, Dominique Piron and Damien Coquelet helping to bring attention to the rocky, hillside outcrop. Known to produce wines of emphatic length, mineral overtones and beautiful floral fruit, it is one of the few Beaujolais releases that generally sees time in new oak.
The Perrachon example is splendid. Insanely dark, and livid, with rose flower, plum essence, currants, strawberry and exotic spices. For the money, this wine stands tall against some of the best in the region.
Wine making process : Destemmed at least 50 %. Fermentation between 15 to18 days. Daily punch-down and pumping-over / 2 punching down at the end of the fermentation. Ageing : 12 months in french aoks and blending 3 months in big casks before bottling / light filtration. 2017 will be remembered as a year heavily touched by the vagaries of the climate, with ,violent hailstorms at the beginning of the summer (where we had been touched in Moulin à Vent, Chénas and Fleurie), and widespread drought. Welcome rainfall on the day of the harvest brought a freshness that had been lacking up to that point. It enabled optimum maturity to be attained in those parcels most severely aected by hydric stress, allowing the Gamay grapes to express their full fruitiness and aromatic potential. The vines were not subject to disease in 2017, and even though their tongues were hanging out a little due to the lack of water, their sanitary condition was perfect, and the grapes that were brought in were of excellent quality - concentrated and with superb acidic balance. The thick, dense grape skins, together with the incidence of shot berries and modest proportions of juice, guaranteed magnificent levels of concentration. First tastings reveal wines that are perfectly balanced between acidity, fruit and tannins. As the vine roots needed to plunge even deeper into the earth to find their nourishment, it would appear that this year more than ever the remarkable terroirs excel in their expression. Whilst it is still a little early to define with precision, the 2017 vintage is already showing itself to be of immense quality. The vintage was compared to 2015 but the first juices confirm it, but definitely with more crispness, more elegance.
The best of Morgon. Intense colour, ambitious, long lasting aromas. Hints of kirsch, peppery notes, ideal for rich meals with complex flavors like duck with peaches, and game.
Laurent Perachon is Beaujolais. The Julienas history mentions the Perrachon name in 1601. The Perrachon family acquired the domain of la Bottière, in Juliénas, in 1877. Then came the Domaine des Perelles on the Romanèche-Thorins territory, at the feet of the Moulin-à-Vent hills. The Domaine des Mouilles, now the heart of the Perrachon operations, was acquired in 1989. It is the heart of the Julienas appellation, benefiting from the best exposure and the best soils. Recently, Perrachon added smaller parcels in Chénas, Fleurie, and Saint Amour. Now, the harvest covers six appellations: Julienas of course, but also Morgon, Moulin-à-Vent, Fleurie, Chenas and our latest addition, Saint-Amour. This makes us the independent winemaker in Beaujolais with the most comprehensive list of crus. Both red and rose wines come from a single varietal - Gamay. Vines are pruned short, in "goblet" and "Cordon de Royat". Part of the property is planted with very old vines, 80 to 100 years old. Perrachone also have a rare white Beaujolais made of achardonnay, the traditional varietal of the great white Burgundies. Here, the harvest is still done by hand. Traditional Burgundy winemaking techniques are combined with the carbonic maceration typical of Beaujolais. Fermenting lasts 6 to 8 days for "Villages" up to 18 days for "Terroirs selections". The wines are then maturing slowly in the 1702 cellar, to the bottling, starting around Easter.
Blueberry and berry-pastry aromas here with a wealth of violets and smoky baking spices in the background. The palate has cassis and blue-fruit flavors with impressive length.