Winemaker Notes
Viognier grapes never express their minerality and aromatic complexity (peach and apricot) better than they do on the granite slopes of Condrieu. Named after the old almond trees surrounding Jaboulet's parcels, this cuvee is a particularly fine illustration of this. All richness, balance and exuberance come from this unique marriage.
Professional Ratings
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James Suckling
Vibrant, fragrant and packed with tangerine and yellow peach. It conveys plenty of flavor in a fleshy, ripe and succulent palate that tastes of mango and papaya. This is very smoothly articulated on the palate. Extremely bright, lithe and juicy. Impressive wine.
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Robert Parker's Wine Advocate
The 2016 Condrieu Domaine des Grands Amandiers was fermented and aged in a combination of concrete eggs and more traditional oak. With only 10% to 15% new oak, the ripe Viognier fruit shines, offering up hints of apricot and nasturtium blossom. Medium to full-bodied, with a rich, creamy-textured palate, the wine finishes long and supple, with no trace of bitterness.
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.