# Saint-Péray Fleur de Crussol (2023)

- **Producer:** Domaine Alain Voge
- **Colour:** white
- **Type:** still
- **Grapes:** Marsanne
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €48
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 11–12 °C
- **Aromas & flavours:** quince, pineapple, peach, pear, stone fruit, blossom, mint, brioche, toast, butter, vanilla, smoke, honey, almond, hazelnut

## About this wine

Domaine Alain Voge, established in 1958, is a legendary estate in the Northern Rhône, renowned for revitalizing the steep slopes of Cornas and Saint-Péray. Following the passing of Alain Voge in 2020, winemaker Lionel Fraisse continues the legacy of artisanal, biodynamic viticulture. The flagship white cuvée, 'Fleur de Crussol', was first crafted in 1999 in collaboration with sommelier Daniel Denis to prove that Saint-Péray could produce world-class, age-worthy dry whites. Sourced from the prestigious 'La Côte' lieu-dit, the wine comes from the estate's oldest Marsanne vines, which are over 80 years old. These ancient vines grow on steep, south-east facing granite slopes mixed with limestone colluvium from the nearby Crussol mountain range, giving the wine its distinctive mineral character.

## Interesting facts

- Crafted from 80-year-old Marsanne vines, the oldest in the entire Saint-Péray appellation.
- Created in 1999 with legendary sommelier Daniel Denis to showcase the aging potential of Saint-Péray.
- Extremely limited 2023 production yielded only 7,238 bottles due to severe spring mildew.
- The unique limestone colluvium soil gives this wine a distinct smoky, mineral character.

## Food pairing

This rich, medium-to-full-bodied Marsanne pairs beautifully with dishes that match its weight and texture. The wine's vibrant acidity cuts through creamy sauces, while its subtle phenolic structure and smoky minerality complement roasted poultry, rich seafood, and earthy wild mushrooms. The oak integration harmonizes with buttery and toasted elements in the food.

## Wine making process

The 2023 vintage was marked by intense spring mildew and a severe August heatwave, resulting in a 25% crop loss. Hand-harvesting took place from late August to late September with rigorous sorting. Fermentation was carried out in 400-litre oak barrels using indigenous yeasts to preserve terroir expression. The wine was aged on its fine lees for 17 months in 400-litre oak barrels, with 20% new oak and 80% older barrels. Minimal intervention was practiced throughout, with total sulfur dioxide levels kept exceptionally low at 46 mg/l. No animal-derived fining agents were used, making the wine vegan-friendly.