Roger Perrin's 2020 Chateauneuf du Pape Blanc is a blend of 50% Grenache Blanc, 20% each Clairette and Roussanne, 7% Picardan and 3% Bourboulenc, with one-fifth of the volume barrel fermented and aged, with the rest in stainless steel. There's a slight coppery tinge to the pale straw color and some rather musky aromas of ripe pears that at times seem almost berry-like. It's medium to full-bodied, silky and structured, even a bit tannic on the finish.

Perrin's 2018 Chateauneuf du Pape Blanc juxtaposes hints of honey and toasted almonds with ripe pineapple on the nose. A blend of Grenache Blanc, Clairette, Roussanne, Bourboulenc and Picardan, it's full-bodied and plush, with just enough citrus for balance in the short term.

One-fifth of Perrin's 2017 Chateauneuf du Pape Blanc is fermented and aged in new oak, giving the wine a classy hint of pencil shavings that frame tropical fruit. It's medium to full-bodied, showing guava and banana flavors on the mid-palate, then turns lime zesty on the finish. It seems a bit disjointed now, but I think it will knit together within a few months of bottling and drink well for a couple of years after that.

Perrin’s 2015 Chateauneuf du Pape Blanc is a medium-bodied, richer white that has lots of texture, medium-bodied richness and the classic bouquet of a richer styled Southern Rhone white with notes of buttered apples, spice, toasted bread and just a hint of citrus. Drink it over the coming couple of years.

The 2014 Chateauneuf du Pape Blanc from Roger Perrin checks in as a blend of 50% Grenache, 20% Clairette, 20% Roussanne and the balance Bourboulenc and Picardan. All from the Cabrières lieu-dit and aged mostly in stainless steel (20% in barrel), it has a lively, fresh and medium-bodied style to go with plenty of apple, toasted bread and buttered peach on the nose. It’s nicely balanced, well-made, and will drink nicely for at least 2-3 years.