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

37 Hl / hectare.

Average annual production

150.000 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 2006

 

Wine advocate #175 - Feb 2008 

Score : 92

Perhaps the finest basic cuvee Guigal has yet made, the 2006 Condrieu exhibits superb acacia flower, white peach, honeysuckle, and mineral characteristics in a medium to full-bodied, gorgeous style with zesty acidity in the background. Robert Parker.

 

Wine Spectator - Mar 31, 2008

Score: 92

Rich and refined, with a gorgeous mouthfeel carrying flavors of quince, persimmon and melon, all pushed by a bright minerality on the finish. Drink now through 2011. 8,500 cases made. James Molesworth.

 

Stephen Tanzer's International Wine Cellar - Jan/Feb 08

Score : 91

Light gold. Spicy pear, nectarine and candied lemon on the nose, with a subtle gingerbread quality building in the glass. Really stains the palate with vibrant, refreshingly bitter citrus pith and pear skin flavors, becoming richer on the close. Packs a serious wallop of deep fruit but possesses superb vivacity and cut. Josh Raynolds.

 

Guide Bettane & Desseauve des Vins de France

Score : 16/20

Finement floral et fruité sans lourdeur, allonge gourmande, aérienne et fraîche. Précis et pur.

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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