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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Brilliant, clear golden yellow. On the nose, it is intensely flowery with violets, and fruity with aprocot, peaches and citrus. The palate is fresh and round; rich, unctuous and full-bodied. Overall, it is harmonious with light acidity and round, fleshy fruits. Delicate and elegant.
"The 2010 Condrieu is even more perfumed and intense, boasting stunning minerality in addition to copious notes of honeysuckle, lychee nut and mango. Drink this luscious, medium to full-bodied white over the next 3-5 years. One of the truly profound wines of the appellation is Guigal’s Condrieu La Doriane, which comes from estate vineyards located in some of Condrieu’s finest terroirs, such as Cote Chatillon, Volnats, Colombier and the Coteaux du Chery. Aged in 100% new oak (although it never shows) and put through malolactic fermentation, these are great Condrieus that age well (I mistakenly pulled a 2001 Condrieu La Doriane out of my cellar thinking it was the 2009, and I was shocked to discover how fresh and lively it was at age ten.). Nevertheless, I still have a strong predilection for drinking them in their exuberant youth, during their first 3-4 years of life. "
The Wine Advocate
"A broad, friendly style, with lots of toasted almond, brioche,
creamed pear and fig notes that glide through the ripe, creamy finish."
"Vivid yellow. Textbook viognier aromas of nectarine, candied lemon, violet and spices. Lush but energetic, offering sappy pit fruit flavors that are energized by zesty citrus pith and white pepper notes. Finishes silky and quite long, with the nectarine and spice notes repeating."
International Wine Cellar
"Textbook Condrieu, this hits all the touchstones—peaches, honeysuckle, stones—with grace. While the wine feels almost unctuous in texture, the flavors remain light and clean, buoyed by a fine, firm acidity. For monkfish in brown butter."
Wine & Spirits
The Guigal domain was founded in 1946 by Etienne Guigal in the ancient village of Ampuis, home of the wines of the Cote-Rotie. In these vineyards that are over 2400 years old, you can still see the small terraced walls characteristic of the Roman period. Etienne Guigal arrived in this region in 1923 at the age of 14. He made wine for over 67 vintages and, at the beginning of his...Read More About Guigal
This tiny appellation just south of Cote Rotie produces all white wine, all from Viognier, the heady, perfumed grape that is at its best in the Northern Rhone. The slopes are south facing and made of granite, with a very specific top soil made from mica, called arzelle. Condrieu is small, with only 300 acres of vine. Within Condrieu lies Chateau Grillet, a sole...Read More About Condrieu
Viognier(vee-ohn-YAY) Viognier is best known for producing the rich, aromatic white wines of the Northern Rhone. Once a pricey commodity of the area, it's now much easier to find and drink. The perfumed grape creates wines of distinct aromas and flavors. Lower in acid and even lower yielding, Viognier kept to itself in Southern France until some traveling winemakers took hold of...Read More About Viognier
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