Jean-Yves Péron

The art of maceration

Born in Savoie, Jean-Yves first studied biochemistry, before the call of the wine led him to Bordeaux for a training in oenology, at the end of the 1990s. Jean-Yves made his first winemaking steps with the great Thierry Allemand, in Cornas, then with Bruno Schueller, in Alsace, before flying to Oregon in the United States and then New Zealand.

With his rich baggage in hand, he returned to his native Savoie and settled down in 2004 in Chevaline, on the shores of Lake Annecy, and gleaned some 2 hectares of old Mondeuse vines, at altitudes of 400 and 600m, on the terroirs of Conflans, a medieval site on the outskirts of Albertville, and then other vines on the side of Fréterive, in the valley of the Isère. Mica-schist soils, south-facing terraced vines, aged from 30 to over 120 years, planted in goblets or stakes and cultivated from the start in biodynamic methods by Jean-Yves. In addition to the Mondeuse and Jacquère of the early days, came over the years old local grape varieties , such as the rare Persan, Altesse or Bergeron.

No weedkillers, no fertilisers or synthetic treatments, the vines are alive, and cared for with horsetail or nettle, and the minimum necessary copper or sulphur.

Most of the wines are vinified in carbonic maceration, the duration varying according to the cuvées, and the wines are aged in barrels of two to three wines, on lees, or in amphoras. Maceration is particularly well controlled for the white grape varieties, giving rise to wines of rare depth and complexity for these Alpine varieties, inspired by the orange wines of northern Italy, so dear to Jean-Yves. Fresh, sapid wines with an inimitable character.

Recently, Jean-Yves moved into a new cellar, a splendid working tool, on the heights of Albertville, as close as possible to his vines. The barrels are meticulously stacked there, giving the wines time to develop in complete tranquillity.

The wines often bear the name of their parcel, or of a lieu-dit, and the labels are distinguished from one another by their colour, more sober for the reds, more striking for the whites. All little jewels to be appreciated over and over again...