Saint-Péray is a small, relatively anonymous appellation, known for mid to full-weighted whites that are largely constructed of Marsanne, the variety that makes up 90% of the zone. Roussanne is also permitted and this, an even split of both. The results are highly textural, with aromas of dried straw-tatami mat, apricot pith, quince and ripe pear. Yet it is the pucker of phenolics over-acidity that drive the wine about the palate. The ultimate pairing for spicy Southeast Asian-inspired dishes or smoked fish. The softer acidity tones and soothes, rather than enhancing salient flavours.