Today, Stéphane Chaboud, representing the family's 6th generation, and Charlène Cellier, oenologist, have joined forces to run the 13-hectare estate.
This wine, unique in the world, has always been talked about, be it by famous writers who enjoyed it (Lamartine, Maupassant, Daudet), kings and other well-known names such as the Tsar of Russia or composers such as Wagner. Today, history is catching up with the estate and it is now up to Stéphane Chaboud, a direct descendant of the 6th generation, to lead the 13-hectare estate on the road to success and recognition with lovers of good wine. The estate's vineyard is on gentle slopes with limestone and calcareous-clay deposits, ideal for growing white grapes. But the estate doesn't stop there as it also produces Côtes du Rhône, Saint-Joseph and Cornas wines. The whole estate is in fact made up of 10 hectares devoted to Saint-Péray, 2 hectares to Cornas, 1 hectare to Saint-Joseph and 1.5 hectares to Côtes du Rhône.
All the vintage wines on offer are produced and aged in vats. For the Cornas, the ageing process is long and in barrels (between 12 and 18 months), and the maceration process is also very long. The white Saint Péray is 100% Roussanne with a traditional vinification method and a fermentation of 3 weeks at an average temperature of between 16° and 18°. The white Saint-Péray Grande Réserve is also made according to a traditional method of vinification with 100% Marsanne. The ageing process 'sur lattes' (on trays) lasts 36 months before riddling and disgorging. However, the estate offers its own selection for an informed public or those wishing to learn the secrets of historic wines such as with the Saint-Péray Marsanne (aromatic, floral, spicy but round and rich in the mouth, a refreshing wine), the Saint-Péray Cuvée Alexandre 2011 (floral wine, aromatic especially with eucalyptus), the Saint-Péray Roussanne 2011 which is fruity, floral, tasty and provides a nice return on the white fruit. All these exceptional wines have remained renowned through history and there is no doubt that this is just the beginning, much to everyone's delight.
