Winemaker Notes
Opulent, full bodied and aromatic this is a remarkably well balanced wine. Drunk well even in its youth, several years of ageing however will allow it to fully reveal its charms.
Professional Ratings
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Robert Parker's Wine Advocate
A smaller production release that comes from the steep slope just to the south of where the Terrasses de l’Empire comes from, the 2012 Condrieu Les Chaillées de l’Enfer has terrific tangerine, citrus blossom, brioche and subtle apricot aromas and flavors. From vines planted in 1957, and aged 12 months in 25% new French oak, it’s a medium to full-bodied, vibrant, gorgeously pure effort to drink over the coming 2-3 years. Of the three releases, this is the most classic.
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Wine Spectator
A lively style, with a piercing feel to the anise, kiwifruit and quince flavors, followed by intense mirabelle plum, pear eau-de-vie and green almond notes. The long, minerally edge holds the finish.
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Wine & Spirits
These "infernal terraces" produced a ripe, juicy Condrieu in 2012, which roasted peach flavors and a rich, warm stoniness, The citrusy lemon acidity keeps it fresh, lasting with elegance.
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.