This refreshing Aligoté is bright lemon yellow in colour, with vibrant aromas of citrus fruit and honeysuckle. The medium-bodied palate shows lovely purity of lemon and mineral flavours, balanced by riper peach and pear fruit and a lifted acidity on the elegant finish.
Until 2005, the Perraud family was one of many making their living from growing grapes for the local co-operative. Encouraged by his parents at the age of 24, Jean-Christophe Perraud began to make and bottle wine from the family’s 30 hectares of Bourgogne, Mâcon and Saint-Véran vineyards, all of which are farmed organically. Produced from what the Perraud family describes as ‘young vines’ (both the Chardonnay and the Aligoté are on average 20 years old), the wines show remarkable elegance and complexity at modest price tags. Domaine Perraud is a fine example of a young producer striking out on his own, with the family’s vineyards, to create what will soon be one of the Mâconnais’ most respected domaines.
Jean-Christophe’s Mâcon-Villages Chardonnay is really a cut above the rest and has an attractive clean, green apple fruit character. The Bourgogne Aligoté is a refreshing ‘vin de soif’ for immediate drinking, with racy acidity and appealing lime citrus flavours. The Saint-Véran is a step up again, showing extra intensity, creaminess and a lovely acidity on the finish. Over the years, Jean-Christophe has built a strong network of growers across the Mâconnais region. In challenging vintages such as 2021, during which frost severely reduced Jean-Christophe’s harvest, this network allowed him to purchase grapes from like-minded growers and craft wines, such as the Terroir des Nancelles, which are representative of his style.
Fruit for this wine is sourced from Jean-Christophe Perraud's own 15-year-old vineyards spread over 5 hectares in Mâcon, in the communes of La Roche Vineuse, Verzé and Salornay sur Guy. The Aligoté variety thrives on silex (flint) or clay loam soils, as found here, and gives expressive, aromatic wines with excellent minerality.
2021 was a challenging vintage for winegrowers and producers in Burgundy. There were historically low yields due to catastrophic spring frost and hail, compounded by a cold, wet growing season. It is a return to a more classic vintage marked by lower alcohol and freshness attributed to balanced PH levels. Ultimately there is a very nice balance between sugar content and acidity.
Once at the winery, the grapes underwent a long fermentation in stainless-steel tanks, with indigenous yeasts and at controlled temperatures. After fermentation, the wine was rested on its fine lees to add complexity and texture and then aged for 9 months before being lightly filtrated and bottled.