Marie Perret

The Path

Training in California and Chile gives Marie Perret a wider reference point, but the work at Domaine André Perret in Chavanay stays rooted in the local conditions of Condrieu.

The Work Today

Winemaking here is a sorting-and-separation job as much as it is a cellar job. Since 2020, Marie Perret has described harvest work in direct terms: “We did a lot of sorting to remove all the sunburned berries.” In Condrieu, where acidity is limited, the practical decisions sit in the picking and pressing. Marie Perret puts it plainly: “We don’t really have acidity in Condrieu.” That makes selection central, especially when fruit is warm. Press fractions are part of the control system. As Marie Perret explains, slightly sunburned grapes were held back in the later press fractions, where the warmer material carried the character that was being excluded: “If there were any slightly sunburned grapes, we kept them in the later press fractions—the ones that were warmer and showed that sunburned character, we didn’t want. Separating the fractions helped us manage that.”

Signature

Marie Perret’s signature wines include Condrieu Chéry, Clos Chanson, and Condrieu Clos Chanson.

In Their Words “If there were any slightly sunburned grapes, we kept them in the later press fractions—the ones that were warmer and showed that sunburned character, we didn’t want. Separating the fractions helped us manage that.” “We did a lot of sorting to remove all the sunburned berries.”

Acclaim

Since 2020, Marie Perret has held the winemaking role at Domaine André Perret in Chavanay, a position tied directly to Condrieu and to the judgment calls that shape it.