Famille Perrin Châteauneuf du Pape Blanc Les Sinards - 2017

White wines from Châteauneuf-du-Pape are uncommon wines. Their elegance and aromas live up to the reputation of the appellation.


The wine
This very rare wine comes from plots managed by the Château de Beaucastel team.
The vintage
This 2017 vintage will be remembered as the year of all records: the driest year in 30 years, non-interventionist vineyard work, optimal harvest conditions, a very small yield due to climatic hazards, and wines with very rich potential.
The Sinards Blancs is part of what is called the Clos du château, near Châteauneuf-du-Pape. The two-and-a-half-hectare vineyard is located right next to one of the plots for Sinards Rouge.
Diluvial alpine deposits with rolled pebbles on clay.
As of August, we carry out maturity checks and berry tastings to determine the optimal date for harvest. On arrival at the winery, the grapes are pressed using a pneumatic press. The must is refrigerated and the settling is done by cold maceration, without any additions. The alcoholic fermentation starts in the tank and as of the first day, the must is put into demi-muids barrels. Regular bâtonnage is carried out in order to bring roundness and structure to the wine. After several months in barrels, the wines are slightly fined before bottling.
Grenache blanc


At 10°C in tasting glasses.
Tasting notes
This wine has a nice nose with notes of white flesh fruit and citrus fruit. The palate is tense, iodized, with aromas of apricot and a delicately buttered elegant finish.


""Pineapple and white-grapefruit flavors are spiced by toast, cinnamon and smoked
nut in this ample, open-knit white. A lavish, mouthwatering blend of Clairette, Grenache Blanc and Roussanne, it balances pristine fruit and delicate oak tones well. Best enjoyed now–2024"
"Les Sinards comes from a 2.5- acre vineyard near Château de Beaucastel, the Perrin brothers' estate. In the dry, warm 2017 vintage, it grew a buttery, rich white, yet it's not at all sweet. Rather, the flavors focus on toasted almonds and lees, hay and herbs,with the scent of warm rocks on a hot day. A high percentage of clairette gives it zest, as well as the backbone to age well over the next decade."