Remy Nodin founded his winery in 2008. Prior to that, his fruit was all sold to the large cooperative Cave de Tain. He farms 9 hectares throughout the northern Rhone including holdings in Crozes-Hermitage, Cornas, St. Joseph and Saint-Peray. It is worth noting that Saint-Peray in its heyday produced sparkling wines that commanded more money than their famed counterparts to the north in Champagne. The market fell apart largely due to phylloxera in the early 20th century and was all but forgotten. Recently renewed interest has occurred and Saint Peray has reemerged with production in both still and sparkling wine. Remy uses 100% Marsanne from his lieu-dit vineyard La Beylesse. The wine is aged 21 months on the lees and finished with a dosage of 5g/L of residual sugar giving this wine a nice toasty complexity and a very dry racy finish.
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By: Keith Mabry
K&L Staff Member
Saint Peray is one of those regions you don't hear much about unless you are studying for a sommelier exam. Marsanne and Roussanne rule this white producing region but where the cleverness really comes in, is with the sparkling wines. There is a long storied history here for bubbles and sadly most of it has vanished. The Remy Nodin is toasty with a fine mousse. More yellow apple and Meyer lemon drive the flavor profile finishing with a nice toasty edge. Perfect as an aperitif or drink with some lighter foods. Try this Blanc de Blancs and you can finally check another obscure wine off your bucket list.
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