Domaine Adrien Berlioz, Chignin Bergeron, Raipoumpou, Savoie, France, 2024

Producer Profile

Located at the foothills of the Bauges massif, and bordering neighbouring Switzerland and Valle d’Aosta in Italy, the organically farmed vineyards of Domaine Adrien Berlioz in the Savoie region are as picturesque as you might imagine. Adrien took over the family vineyards in 2006, two hectares located near a small village called Chignin at 390m above sea level.

Viticulture

Crafted from old-vine Bergeron grown on the steep, stony slopes of Chignin in the Savoie, this wine reflects Adrien Berlioz’s biodynamic philosophy: careful hand-tending of each vine, no chemicals, and an emphasis on natural biodiversity. The vines sit on limestone scree and glacial moraine, benefitting from a cool alpine climate with sharp diurnal shifts, preserving freshness while allowing full aromatic ripening of this temperamental variety.

Winemaking

Harvested by hand at optimal ripeness. Fermentation takes place with native yeasts in a mix of stainless steel and older demi-muids, allowing both clarity and gentle oxidative development. The wine is aged for several months on fine lees, with occasional bâtonnage to build texture and complexity. Bottled without fining or filtration, and with minimal sulphur.

Tasting Note

The nose is generous and heady, with aromas of apricot compote, alpine honey, white peach, roasted almonds, and delicate hints of aniseed and mountain herbs. On the palate, it is textured yet taut — a beautiful interplay of ripeness and minerality. The mouthfeel is round and silky, with layers of stone fruit, warm spice, beeswax, and crushed rock, lifted by a firm backbone of acidity. The finish is long, savoury, and laced with bitter citrus zest and subtle salinity — a mountain wine with both soul and tension.

Food Matching

A gastronomic white — rich and expressive yet lifted and savoury. Serve it with roast guinea fowl with apricots and rosemary, or butternut squash gnocchi in sage butter.