Jean Pierre Perrin established La Vieille Ferme over 35 years ago, when he chose to produce an inexpensive, straightforward Rhône wine to sell by direct mail to French wine lovers. He used the same grape varieties in similar proportions to those planted at the family’s Château de Beaucastel, in a similar vinification process. The result was an immediate success in France, a wine of character and style in keeping with its Beaucastel heritage.
Initially, Jean Pierre made only Côtes du Rhône, but steeply rising grape prices in 1976 caused him to switch to Côtes du Ventoux and eventually to produce a white wine from the mountainous Côtes du Luberon.
Vineyard Brands introduced la Vieille Ferme into the United States in 1970. The response was an immediate, overwhelming acceptance and an outpouring of critical acclaim from eminently knowledgeable critics, such as Robert Parker, Craig Claiborne, Frank Prial, Terry Robards, John Foy, Dan Berger and Ben Giliberti, who recognized La Vieille Ferme for its consistently fine quality and value.
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Now the next generation of the Perrin’s is involved in the family business. Pierre, Marc and Thomas, Jean–Pierre’s sons, have joined Jean–Pierre and their uncle, François. Château de Beaucastel, Coudoulet de Beaucastel, the Perrin Cru wines and Perrin Ráserve, and La Vieille Ferme comprise Perrin & Fils, all exhibiting the family craftsmanship and attention to every detail.
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La Vieille Ferme Côtes du Ventoux Rouge
La Vieille Ferme Côtes du Ventoux Rouge comes from vineyards high on the slopes of the towering Mont Ventoux, east of the Rhône River. The Perrin family selects Grenache, Syrah, Carignan and Cinsault, vinifying in a manner reflecting their Châteauneuf tradition. This is a richly fruity and supple wine, ruby–purple colored, with aromas of cassis and herbs, flavors of plum and blackberry on the palate.
Food Combination: Anything inspired by the flavors of Provence and the Mediterranean. Any roasted meat, game, or chicken, rubbed with extra virgin olive oil, garlic and Rosemary or Herbs de Provence if you enjoy that haunting lavender scent. Try this with Pissaladiere, a.k.a. Pizza with fresh tomatoes, garlic, fresh thyme, Niçois olives and anchovies… to really be authentic don’t hold the anchovies!
$11.99 /1.5 liter
La Vieille Ferme Côtes du Luberon Blanc
From the hillside vineyards in the ancient Côtes du Luberon, where the mistral cools the long Provençal summers, La Vieille Ferme Côtes du Luberon Blanc originates, a fruity, crisp, dry wine made from Rhône varietals: Grenache Blanc, Bourboulenc, Roussanne and Ugni Blanc. To enhance complexity and roundness, 10% of the Grenache Blanc is fermented in small, new, Limousin oak barrels. The wine has a lovely floral bouquet, hinting of spice, with fresh, lemony fruit, and a crisp finish.
Food Combination: Try this one with dry spice–rubbed baby–back pork ribs, slow smoked on the grill. I find it also pairs well with oven–roasted lemon and oregano–rubbed chicken breast stuffed with roasted red peppers, jamon serrano and aged Manchego cheese.
$11.99 /1.5 liter