Winemaker Notes
Despite its vinification in 100% new oak barrels, La Doriane is fresh, minerally, and explosively aromatic – as exceptional for its appellation as their estate Côte Rôties are for theirs.
Professional Ratings
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Jeb Dunnuck
The 2022 Condrieu La Doriane is slightly more reserved and reticent compared to past vintages, offering a terrific perfume of orange blossom, honeyed flowers, and subtle spicy, mineral nuances. Aged nine months in new barrels, it's medium to full-bodied, has a focused, elegant mouthfeel, and terrific mid-palate depth. It will be better in a year or two and drink beautifully through 2032.
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James Suckling
The coffee bean note from new oak is quite prominent in the first moment, but there's also a stack of apricots and ripe melon there. Rich, full-bodied and concentrated, with a wonderful silkiness on the expansive palate. The finish is very long with notes of vanilla, coffee and hot stones.
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Robert Parker's Wine Advocate
Fermented and matured in 100% new oak, the 2022 Condrieu la Doriane is less oaky and spicy than expected, evoking a charming, vibrant bouquet of honeysuckle, ripe orchard fruits and flowers mingled with delicate rose notes. Full-bodied, dense and enveloping, it's layered with a fleshy core of fruit and a sweet, broad mid-palate that leads to a spicy, long and lovely reductive finish. This blend of five different lieux-dits (Cote Chatillon, Chery, Vernon, all in the commune of Condrieu; Volan in the commune of Malleval; and Colombier in the commune of St-Michel-sur-Rhône).
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Wine Spectator
Oaky, with butter and toast gilding a warm layer of apple, melon and spice notes on a broad frame. Shows savory threads of salt, smoke, fennel seed and crushed rock that line the formidable finish. A well-crafted version, with nice polish and pedigree. Drink now through 2028.
The Guigal domain was founded in 1946 by Etienne Guigal in the ancient village of Ampuis, home of the wines of the Côte-Rôtie. 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 career, participated in the development of the Vidal-Fleury establishment.
Despite his young age, Marcel Guigal took over from his father in 1961 when the latter was victim to a brutal illness rendering him blind. Marcel's hard work and perseverance enabled the Guigals to buy out Vidal-Fleury in 1984, although the establishment retains its own identity and commercial autonomy. In 2000, the Guigals purchased the Jean-Louis Grippat estate in Saint-Joseph and Hermitage, as well as the Domaine de Vallouit in Côte-Rôtie, Hermitage, Saint-Joseph and Crozes-Hermitage.
In the cellars of the Guigal estate in Ampuis, the northern appellations of the Rhône Valley are produced and aged. These are the appellations of Côte-Rôtie, Condrieu, Hermitage, Saint-Joseph and Crozes-Hermitage. The great appellations of the Southern Rhône, Chateauneuf-du-Pape, Gigondas, Tavel and Côtes-du-Rhône, are also aged in the Ampuis cellars.
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.