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The Wines

100% Viognier (early 2000s) from sanded granite soils on La Caille at Condrieu, purchased harvest, whole bunch pressing, tank fermented at 18°C until specific gravity 1040, then into 2-3 year 400-litre oak casks, max temperature 19°C, raised 9 months, malo blocked, filtered, SO2 applied after fermentation & at bottling, first wine 2016, 2,500 b

2018 ()

full yellow robe; has a pear-apricot aroma, that does well with air, shows tangerine. The attack gives a fresh opening, holds fluid richness, is well shaped. It develops salted length, a hint of tannin towards the finish, which keeps its foundation there, and allows coolness. This is stylish Condrieu that moves very directly, has an upright shape, a cool style that is the antithesis of the fat style of Condrieu. A little more gras would suit me. It could certainly interest at three years’ old, and if left until then, could ascend to ****. “The high yield helped to slow down the ripening period – that was important – it gave us two to three days to get it right with the Viognier,” Graeme Bott. 13.5°. 2,500 b. 2025-26 Dec 2019