| Rating |
Wine Spectator 94 points (Aug 29 2012)
Creamed pear, white ginger, green almond and melon notes all glide along in this weighty, yet pure and defined, Viognier. This finishes with a hint of fennel frond to keep it honest. Lovely. Drink now through 2015.—J.M. |
| Wine maker notes |
| The cool temperatures of 2010 have been perfect for Condrieu. When the Viognier ripes
slowly, it gives solid wines, fresh, complex and balanced. This is not a particularly easy
exercise to make a mineral and balanced Condrieu. 2010 is an exceptional vintage. Especially in our terroir of « Côte Bellay » in Malleval which is the best micro-climate of
Condrieu. It was several years we hadn’t had a Condrieu of this level ! Such a beauty.. It
has to be said that it will be a great Condrieu to keep. This wine will work very well with
truffles, goat cheeses (Banon), or a Roquefort soup.
Candied grapefruit, mango, liquorish, violet
The wine will be bottled in June 2011, after the malolactic fermentation, with a very soft
filtration. |
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