# Les Peyrouses (2016)

- **Producer:** Alain Voge
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Syrah
- **Region:** Rhône, France
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €28
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black fruit, herbal, smoke, oak

## About this wine

Les Peyrouses by Alain Voge is a 2016 Côtes du Rhône from the Northern Rhône Valley in France, made from 100% Syrah. The wine is produced by Domaine Alain Voge, a highly respected estate known for its commitment to biodynamic and organic viticulture, particularly in the Cornas appellation. This cuvée is sourced from the estate's younger Syrah vines, typically less than 10 years old, which are cultivated on the right bank of the Rhône on decomposed granite slopes. The estate's dedication to quality is evident, as they apply similar winemaking techniques to this wine as they do for their prestigious Cornas bottlings. The 2016 vintage benefited from favorable weather conditions, contributing to well-balanced wines. The wine represents a unique opportunity to experience the quality and style of a top Northern Rhône producer at a Côtes du Rhône classification.

## Interesting facts

- Made from Syrah vines less than 10 years old.
- Vineyards are located in the prestigious Cornas appellation.
- Domaine is certified organic and biodynamic.
- Total SO2 is well below organic winemaking limits.

## Food pairing

The medium-bodied structure and ripe tannins of this Syrah complement the richness of proteins like lamb and beef, while its vibrant energy cuts through fattier dishes. Herbal notes in the wine echo those found in dishes seasoned with rosemary or herbs de Provence, creating a harmonious connection.

## Wine making process

Les Peyrouses is produced using 100% Syrah grapes, hand-harvested from Alain Voge's younger vines. The grapes are destemmed before undergoing a three-week maceration period with daily punch-downs to ensure optimal extraction. Following fermentation, the wine is aged for 15 months in used oak barrels (2-3 years old). The estate employs organic and biodynamic farming methods, with the 2016 vintage being the first to be certified. The winemaking process is designed to maintain the purity and structure of the Syrah, reflecting the estate's commitment to traditional Northern Rhône winemaking.