Condrieu

Soil type

Sand and granite. Traditional cultivation on steep terraced slopes.

Grape variety

100% Viognier.

Average age of vines

30 years.

Winemaking

Alcoholic fermentation at a low temperature in new barrels (1/3) and in stainless steel tanks (2/3). 100% Malolactic.

Ageing

100% in New oak

Average yield

40 Hl / hectare.

Average annual production

110.000 bottles.

Tasting

Eye : Brilliant clear golden yellow.
Nose : Intensely flowery (violets), and fruity (apricot, peaches and citrus).
Palate : Fresh and round. Rich, unctuous and full bodied.
Overall : Harmonious with light acidity and round fleshy fruits.Delicate and elegant.

Vintages 2010

 

Wine Advocate #198 - Dec 2011

Score : 93

The 2010 Condrieu is even more perfumed and intense, boasting stunning minerality in addition to copious notes of honeysuckle, lychee nut and mango. Drink this luscious, medium to full-bodied white over the next 3-5 years. One of the truly profound wines of the appellation is Guigal’s Condrieu La Doriane, which comes from estate vineyards located in some of Condrieu’s finest terroirs, such as Cote Chatillon, Volnats, Colombier and the Coteaux du Chery. Aged in 100% new oak (although it never shows) and put through malolactic fermentation, these are great Condrieus that age well (I mistakenly pulled a 2001 Condrieu La Doriane out of my cellar thinking it was the 2009, and I was shocked to discover how fresh and lively it was at age ten.). Nevertheless, I still have a strong predilection for drinking them in their exuberant youth, during their first 3-4 years of life. Drink: 2011 - 2015. Robert Parker.

 

Guide Bettane & Desseauve des Vins de France

Score : 16/20

Grand millésime dans l’appellation, à l’équilibre parfait, fin et savoureux, le boisé est parfaitement intégré. Bravo car les volumes disponibles sont importants !

Consumption

A boire

Serving temperature

12°C to 13°C.

Ageing potential

3 to 5 years

Food and wine matching

Aperitif, fois gras or scrambled eggs and truffles, delicate fish.
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