Winemaker Notes
Invitare, with its aromas of fresh fruit, white peaches, nice taut acidity, hint of minerality and mouth full of finesse, displays the authentic character of the Condrieu appellation.
Pair with seafood of all types, white meats, sautéed vegetables, creamy pastas and a variety of cheeses.
Professional Ratings
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James Suckling
An excellent Condrieu with a very appealing interplay of stone fruit aromas, lively acidity and a touch of creaminess on the medium- to full-body. Just a hint of toastiness. Restrained tannins at the long finish. Drink or hold.
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Robert Parker's Wine Advocate
The 2021 Condrieu Invitare showcases the appellation's typical floral aromas, with just a hint of ginger and some fresh apricot flavors. Medium-bodied, this isn't a huge, blowsy wine but a refined, elegant and somewhat understated Condrieu that drinks well now, with a long and silky finish. It's Chapoutier's view that Viognier needs some oxygen during its élevage to help resolve the variety's bitterness, so this is largely matured in demi-muids but with virtually no new oak.
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Wine Enthusiast
This wine is intensely aromatic with ripe white peach, Meyer lemon, apricot and a squeeze of pineapple and acacia honey. The palate is bold and refreshing, revealing balanced flavors of citrus, lemongrass, and white tea which is carried by its long brisk finish. Light on its toes, this wine can be enjoyed now.
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Decanter
Perfumed and harmonious with hints of violets on the nose. Slightly bitter almond and apricot kernel underpin a lovely, unctuous palate of rich stone fruit with a lifted, fresh finish.
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Jeb Dunnuck
The 2021 Condrieu Invitare shows the fresher style of the vintage while still bringing plenty of classic Viognier texture and richness. Flowers, apricots, and orange-tinged aromas and flavors all emerge from the glass, and it's medium-bodied, balanced, and an outstanding Condrieu to drink over the coming 4-6 years.
No name is more closely associated with the greatness of the Rhone valley than Chapoutier.
The history of the Chapoutier family stretches back to the early nineteenth century when current owner Michel Chapoutier's great-, great-, great-grandfather Marius purchased an estate and some vineyards in the now famous village of Tain l'Hermitage in the Northern Rhône Valley. Marius Chapoutier made history in the region when he became the first grape grower there to vinify his own fruit. Marius had tasted wines other winemakers produced using his fruit and he realized that something was lost in translation, so to speak. He knew that he owned some of the best growing sites in the appellation and he believed — rightly — that the grapes grown in his vineyards could produce long-lived world-class wines. In a move unusual at the time, he decided that he should make the wine himself. Not only did the quality of the wines increase greatly, but this move provided the capital to expand the Chapoutiers’ already legendary estate.
A visionary and pioneer in biodynamic winemaking, his restless energy and unconditional commitment to quality have produced tremendous success, with the most 90+ point ratings of all Rhône producers and 16 "100 point" rated wines.
Sothis Gin is distilled from grapes and plants grown near the vineyards. This family domaine is cultivated using biodynamic practices in which plants play a central role. In their wild state they offer M. Chapoutier a better understanding of the soils. When used in vine treatments they help to nourish plant life and support plant growth. They have selected a few of these plants in order to offer a new perspective of their terroirs, the story of a gin originating from the Tain l’Hermitage vineyards and their floral heritage. They have been honing this recipe for many months under the watchful eye of Sothis, the star and also the ancient Goddess who teaches us that cultivating the land is a means of moving closer to the stars.
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.