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Guigal La Doriane Condrieu 2013

Viognier from Condrieu, Rhone, France
  • RP96
  • WS94
  • W&S92
0% ABV
  • JD96
  • RP94
  • RP99
  • JS96
  • WS95
  • RP96
  • WS95
  • RP94
  • WS93
  • RP98
  • W&S95
  • WS94
  • RP96
  • WS93
  • TP93
  • W&S93
  • RP95
  • WS94
  • WE93
  • W&S90
  • RP97
  • RP93
  • RP94
  • WS92
  • RP93
  • WS92
  • RP94
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Winemaker Notes

La Doriane is a luxury cuvee of Condrieu that E. Guigal has produced since the 1994 vintage. A great success since the first vintage, the wine always seems richly oakedand very fruity when young, transforming in 3-4 years into a seamlessly complex,aromatic and vibrant wine.

Critical Acclaim

All Vintages
RP 96
Robert Parker's Wine Advocate
Slightly more fresh and focused than the 2012, the 2013 Condrieu la Doriane (aged 9 months in 100% new French oak) exhibits a vibrant bouquet of white flowers, white peach, tangerine and bitter citrus. This is followed by a medium to full-bodied, pure, elegant Condrieu that has terrific depth and richness to go with vibrant acidity, a focused texture and a great finish. It will be better next year and drink nicely through 2018.
WS 94
Wine Spectator
Offers a flattering, corpulent feel, with pear, creamed peach and papaya notes that glide along, lined with macadamia nut, bitter almond and green fig details. A flash of salted butter gives the showy finish good contrast. Very long, exhibiting gorgeous mouthfeel. Drink now through 2018.
W&S 92
Wine & Spirits
Selected from a number of parcels and vinified entirely in new barrels for nine months, this is unmistakably oaky. What's remarkable is how quickly the wine pulls the oak into balance, subsuming it in a cloud of stone fruit flavor, aligning it with a textural sense of firmness and denisty. Drink it now for its opulence, or age it for another six to ten years to let it meld further.
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Guigal

Guigal

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Guigal, Condrieu, Rhone, France
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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, Châteauneuf-du-Pape, Gigondas, Tavel and Côtes-du-Rhône, are also aged in the Ampuis cellars.

Condrieu

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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.

Viognier

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Full-figured and reminiscent of a potent floral perfume, Viognier is the mandatory grape of the northern Rhône appellation Condrieu and neighboring monopole (an entire appellation dedicated to just one winery) Château Grillet. It is also a blending variety in several appellations throughout the entire Rhône Valley. Viognier is grown throughout much of the world with some degree of success, but is perhaps at its best outside of France in Oregon, Washington, and cooler parts of Australia, where minerality and acidity can be achieved to give the wine the backbone it can sometimes lack.

In the Glass

This is a heady, aromatic variety making rich, complex, and full-bodied white wines redolent of a floral bouquet and assorted stone fruits and tropical fruits, with a hint of spice not unlike that of Gewürztraminer. It is lower in acidity than most white wines, lending to its heavy impression on the palate. While a whiff of Viognier might suggest sweet flavors, these wines are typically quite dry.

Perfect Pairings

Viognier is an intense, bold variety that can easily stand up to gutsy food like pork loin with apricot stuffing, chicken Kiev, or rich, spicy fare.

Sommelier Secret

While Viognier is a white grape, it also plays an important role in the red wines of Côte Rôtie in the northern Rhône, made otherwise from Syrah. 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.

YNG527621_2013 Item# 142396