Monier Perréol

History of Domaine Monier Perréol

The history of Domaine Monier Perréol is that of two men who had the courage of their convictions. Jean-Pierre Monier is the third generation to cultivate the lands of Brunieux, a locality perched in the hills overlooking the village of Saint-Désirat, in the northern Rhône. Like his ancestors, the vineyard is only part of the family's agricultural activity: apricot orchards stand alongside Syrah parcels, and everything is conducted in biodynamics.

It was in 2001 that Jean-Pierre Monier, a winemaker deeply attached to his terroir, decided to experiment himself with healthy and energetic vine cultivation to create his own biodynamic wines. At 49, he left the Saint-Désirat cooperative cellar to establish his own private cellar. An act of faith as much as an act of freedom.

In 2008, he was joined by Philippe Perréol, also a former cooperative member and convinced advocate of biodynamics. Together, they gave birth to the association that would bear their name, sharing the same values of respect for living things and transparency in the glass. Now retired, Jean-Pierre Monier has passed the reins to his sons Samuel and Guillaume. Samuel and Philippe are primarily dedicated to working the vines, while Guillaume handles vinification and sales. The succession is accomplished with the same fervor, and the new generation pushes experimentation even further, particularly with innovative agroecology techniques such as electroculture.

Terroirs and Vineyards of Domaine Monier Perréol

Domaine Monier Perréol is located in Saint-Désirat, on the right bank of the Rhône, in the heart of the Saint-Joseph appellation. This territory, belonging to the northern Rhône, benefits from a temperate continental climate, with hot, dry summers and harsh winters, conducive to the expression of a characterful Syrah.

The estate extends over 12 hectares of vines planted at altitude, on steep slopes and south-facing hillsides. Jean-Pierre Monier cultivated his vines on high-altitude slopes overlooking the Rhône River. This situation gives the grapes precious natural freshness, preserving acidity and tension in the wines despite the solar power of the vintage.

The estate's soils present a mosaic of complementary terroirs. The parcels intended for red cuvées rest mainly on granitic rocks, guaranteeing beautiful minerality and aromatic depth characteristic of northern Syrah. The Châtelet parcel, from which the eponymous cuvée comes, is composed of a layer of loess about 30 centimeters thick resting on a granitic base. For the whites, the terroirs consist of granite and los, a local limestone rock, bringing distinctive minerality and beautiful tension to the blend.

No chemical fertilizers or herbicides are used, and the estate particularly favors horse plowing on the steepest parcels. A pioneer in top-grafting to combat esca, the estate constantly innovates by using experiments from agroecology: partial plant cover in the vines, including rye, electroculture... The estate is truly at the forefront, and this is reflected in the quality of the grapes harvested. Harvests are done by hand, with meticulous sorting carried out directly in the vineyard. This cultural rigor makes the Saint-Désirat terroir the purest and most authentic expression of the Saint-Joseph appellation.

Vinifications at Domaine Monier Perréol

At Domaine Monier Perréol, the cellar naturally extends the spirit of the vineyard: intervene as little as possible, to let the terroir and fruit express themselves in all their truth. Healthy and concentrated grapes are harvested by hand, sorted if necessary in the vineyard. The harvest is left to cool overnight, then the grapes are largely destemmed the following morning. Vinifications are traditional, in tanks with pump-overs and some punch-downs, but without added sulfur until malolactic fermentation. Indigenous yeasts ensure all fermentations.

For the red cuvées, maceration takes place in tanks composed of three-quarters concrete and one-quarter stainless steel, over a period of 15 to 20 days, with grapes 100% destemmed, without yeast addition and with rigorous temperature control, limited to 28°C. Aging then takes place in 400-liter barrels with lees stirring, a technique that refines the texture of tannins and enriches the aromatic palette without weighing down the wine. Total sulfur remains deliberately very low.

For the white cuvées, the berries undergo spontaneous fermentation thanks to indigenous yeasts. Depending on the cuvées, the wine is aged in stainless steel tanks to preserve the fruit's liveliness, or partially in stoneware jars to bring a slight texture without altering the freshness. Some blends incorporate an infusion of whole bunches of roussanne in the marsanne juices directly pressed after harvest, an original technique aimed at bringing tannic structure and texture to the white cuvée.

The Cuvées of Domaine Monier Perréol

Saint-Joseph Rouge

This cuvée is the estate's entry point, an emblematic red Saint-Joseph that condenses the essence of Monier Perréol's identity. Made from 100% Syrah, this wine comes from vines planted on parcels with granitic rocks. Maceration in concrete and stainless steel tanks lasts 15 to 20 days, with grapes 100% destemmed, without yeast addition and at controlled temperature. Aging continues in 400-liter barrels with lees stirring.

Saint-Joseph Rouge Châtelet

The Châtelet cuvée represents the quintessence of Monier Perréol's work: a single-parcel wine, from a single vineyard, capable of rivaling the greatest expressions of the appellation. This 100% Syrah cuvée comes from 30-year-old vines, planted on loess soil about 30 centimeters deep resting on granitic rocks. This vineyard is located at altitude on the hills overlooking Saint-Désirat, in the heart of the Saint-Joseph appellation. Saint-Joseph Châtelet represents what could be described as a premier cru of Saint-Joseph, so surprising is the quality of its balance. The south-facing exposure of the vines over 30 years old, combined with biodynamic work, allows for deep rooting and remarkable complexity for a middle-aged vineyard.

Saint-Joseph Blanc

The estate's white cuvée is a splendid expression of Marsanne and Roussanne on the granitic and limestone terroirs of Saint-Désirat. Made from 80% Marsanne and 20% Roussanne, this wine is vinified in concrete tanks then aged in 350-liter barrels. It fully reflects its appellation, with beautiful fullness on the palate, aromas of almond, yellow fruits and some finely toasted notes. For the most recent vintages, part of the whole bunches of roussanne is infused in the marsanne juices directly pressed after harvest, with a maceration of about 10 days. The objective is to bring some tannins and texture to the cuvée, while maintaining the freshness and elegance of the fruit.