On our vacqueyras Perrin et Fils ‘les Christins’ 2001, our chef Laurent Deconinck has created this:
rabbit ‘rouzigue’ with juniper, potatoes ‘fondantes’ with thyme, reduced cooking juice.

Now that the harvest is almost finished, we have time to post some of our chef’s last recipies.
Our chef Laurent Deconinck job is to create dishes that will match perfectly our different wines. The dish is made for the wine, not the contrary!

On Beaucastel Blanc Roussanne Vieilles Vignes 2002, Laurent has created this langoustine with black truffle from mount Ventoux and a shellfish juice. .



It is a great combimation with the wine. If you want to cook this at home, please contact Laurent by email: laurent(at)vinsperrin.com. Please note that this recipe was created for that wine in that specific vintege. The match will not necessarily be as good with other vintages of RVV.

Today we continue the harvest of our estate in Vinsobres, and we pick the parcel of our Vinsobres ‘les hauts de Julien’. This is the oldest parcel of the vineyard, which is co-planted with syrah and grenache (about 50% of each) that will ferment together. We will produce less than 6000 bottles of that wine, which was made for the first time in 2003 (you can see here the tasting note by Robert Parker).
We should finish harvesting tomorrow.