Winemaker Notes
Professional Ratings
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Wine & Spirits
Sure, La Doriane, Guigal’s luxury cuvée of Condrieu, is more opulent. But if what you’re after is a taste of Condrieu, this is the bottle you want. It has all of viognier’s stone fruit and florals, here presented as only Condrieu can, with an umami savor that tethers them firmly to earth. It’s at once caressing and firm, luxurious without being showy. And it lasts, holding its freshness for a week after opening.
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Robert Parker's Wine Advocate
Moving to Condrieu, the Guigals release two bottlings in any given vintage; a classic Condrieu that’s aged partially in new oak and the majority in tank; and the cuvee La Doriane, which see 100% new oak, and is a cellar selection that comes from a number of estate plots. Both go through full malolactic fermentation, and since 2003, there’s been a stylistic shift to show more freshness and purity (which is a common thread among a number of producers). First off, the 2011 Condrieu is gorgeous. Offering up loads of apricot, buttered citrus, flowers and honeysuckle, it is a classic Condrieu that has a rich, full texture (it sees a touch of extended skin contact), great purity and blockbuster finish.
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Wine Spectator
A racy, restrained style, offering notes of quinine, plantain, green fig and green almond, with notes a lovely floral-tinted finish that lets the flavors play out. Drink now through 2015. 500 cases imported.
Full-figured and charmingly floral, Viognier is one of the most important white grapes of the northern Rhône where it is used both to produce single varietal wines and as an important blending grape. Look for great New World examples from California, Oregon, Washington and cooler parts of Australia. Somm Secret—Viognier plays a surprisingly important role in the red wines of Côte Rôtie in the northern Rhône. About 5% Viognier is typically co-fermented with the Syrah in order to stabilize the color, and as an added benefit, add a subtle perfume.
As the source of some of the most vibrant and powerful white wines in France, Condrieu is uniquely situated in one of the northern outposts of the Rhone River. It is the original Viognier appellation with a wine growing history reaching back well over two thousand years. Like most of the wine regions of the Northern Rhone, Condrieu’s vines grow on extremely steep and narrow granite terraces. But what makes the region unique is a topsoil, locally called, “arzelle,” made of decomposed mica. This and a sheltering of the harsh northern winds, make optimal sites to produce opulent and brilliant Viognier. It is a tiny zone with no room for expansion and produces miniscule amounts of wine each year, contributing to its allure.
A fine Condrieu will have aromas and flavors suggestive of ripe stone fruit, lime peel, green almond, ginger, white flowers and toasted nuts. A honeyed smell may mislead you to think the wine will be sweet but the modern style favors totally dry on the palate. Its texture will be full and soft but a touch of mineral will provide great balance.