Jean Perrier Savoie Apremont “Cuvee Gastronomie”
WHY WE LOVE IT
- The cru of Apremont is planted on steeper slopes compared to neighboring Cru’s. This difference helps produce a wine with more complexity.
- The soils of this cru are a mixture of limestone and clay, at an altitude of 920 F with north-east facing exposure.
- Estate grown and bottled
Varietal Composition: 100% Jacquère
Elaboration: Hand harvesting, pneumatic pressing. Cold settling and temperature-controlled vinification in stainless steel vats at 68° F, with a 3-week fermentation period.
Tasting Notes: Brilliant golden white color. White blossom and hawthorn aromas with gun flint reminiscent of the terroir. The finish has lively minerality and lemon flavors.
PRESS
2017 – 90 Wine Spectator
2018 – 90 Wine Spectator
2022 – 90 Wine Spectator
PRODUCER BACKGROUND
The history of Jean Perrier goes back a long time. It begins in 1853, when Catherin Perrier buys a cellar in St. Andre Les Maches and plants vineyards in the foothills of Mount Granier. Her son, Claude Emile Perrier, purchases a second cellar in 1911. A trader and grape grower, Claude begins delivering wine to local cafe’s and restaurants. By 1947, Claude’s grandson, Jean Victor Perrier, extends the family’s land holdings and is the first to bottle wine from this area with Savoie on the label. Jean Victor Perrier’s son and current President, Gilbert Perrier, begins working at the family winery in 1964.
The 1970’s saw the winery become incorporated and the installation of their first bottling line, as well as, one big development; Savoie becomes an offical Appellation d’origine contrôlée (AOC). The early 1980’s was a time of transition as Gilbert’s two eldest sons, Philippe and Christophe joined the family business. One decade later, Gilbert’s youngest son, Gilles, joined his brothers in vinification, administration, and marketing roles. The past 20 years have seen an expansion of vineyard holdings (59 hectares today) and new varietals planted in addition to Jacquère, with Gamay, Mondeuse, and Chignin Bergeron becoming more and more popular.