Domaine André Perret

André Perret took over the family farm in Verlieu-Chavanay in 1982 after completing a degree in biology. The estate had previously been planted with fruit orchards, and the family's winemaking heritage traced back to Burgundy, specifically Chassagne-Montrachet, before a WWII relocation to the Rhône. His first vintage came in 1983, at a time when Condrieu was in deep decline with only two other vignerons still working the appellation. André is widely credited with playing an instrumental role in Condrieu's revival through the 1980s. He built a new cellar in 1995 and has kept the estate deliberately small to maintain quality standards. In 2019, daughter Marie joined as co-producer, bringing winemaking experience from Chile and California.

• Biology degree holder who converted a fruit farm to a wine estate in 1982
• Family wine roots in Chassagne-Montrachet, Burgundy, before WWII relocation
• First vintage 1983; Condrieu at that time had only 2 other producers
• New cellar built 1995; Marie Perret joined as co-producer in 2019

The estate spans 13 hectares total, with 5.5 hectares in Condrieu AOC and 5 hectares in Saint-Joseph. Vineyards sit on terraced, extremely steep south-facing hillsides that maximize sunshine in this warm continental climate. Soils are granite with mica and quartz throughout, while the flagship Côteau de Chéry parcel features mica-schist on its south-facing slopes. These demanding slopes require entirely manual, labor-intensive cultivation. Vines range from 25 to 50 years old and rarely produce more than 30 hectoliters per hectare, concentrating flavor intensity.

• Granite soils with mica and quartz; Côteau de Chéry on mica-schist
• Steep south-facing terraced vineyards; fully manual cultivation required
• Warm continental climate with optimal hillside sun exposure
• Vines 25-50 years old; maximum yields around 30 hl/ha

André Perret follows a Burgundian approach to winemaking, prioritizing restraint and precision over extraction or heavy oak influence. Fermentation takes place in stainless steel tanks, followed by aging in barrels of one to two years old, with new oak kept to a minimum. This preserves the fresh, structured character of Viognier without masking its aromatic intensity. The domaine practices meticulous viticulture with minimal chemical treatments and works soils actively to avoid systematic interventions. The philosophy centers on a single-vineyard focus and deep respect for terroir.

• Fermentation in stainless steel; aging in 1-2 year-old barrels
• Minimal new oak preserves Viognier's natural aromatic character
• Meticulous viticulture with minimal chemical treatments
• Single-vineyard focus underpins a strict terroir-driven philosophy

The Condrieu Côteau de Chéry stands as the estate's flagship wine, recognized by Taillevent sommeliers as one of the 100 Legendary Wines of the world. It comes from mica-schist slopes and represents the pinnacle of the estate's Viognier production. A broader Condrieu cuvée is also produced from the estate's 5.5 hectares in the appellation. From Saint-Joseph, the domaine produces both white and red wines, with Les Grisières among the most acclaimed. The Saint-Joseph reds, made from Syrah, are praised for their depth and silky tannins, reflecting the same precision applied to the whites.

• Condrieu Côteau de Chéry: listed among 100 Legendary Wines by Taillevent sommeliers
• Saint-Joseph Les Grisières: acclaimed red from Syrah with silky tannins
• White Saint-Joseph also produced alongside the red cuvée
• Both appellations reflect a single-vineyard, terroir-focused approach