"La Doriane"

Soil type

Vineyards on very steep terraces. "Côte Chatillon" CONDRIEU Shale, silicone limestone 1 ha "Colombier" ST MICHEL SUR RHÔNE Granite, sand. 1 ha " Volan " ST PIERRE DE BOEUF Granit with iron oxyde. 1 ha " Coteau de Chéry" CONDRIEU. 0,5 ha

Grape variety

100% Viognier.

Average age of vines

35 years

Winemaking

A wine made and matured exclusively in new oak barrels for 9 months. 100% malolactic fermentation.

Ageing

New oak only

Average yield

35 Hl / hectare.

Average annual production

About 10.000 bottles.

Tasting

Eye : Brilliant clear pale golden yellow.
Nose : White flowers, apricot, white peaches. Intensely powerful and elegant aromas.
Palate : Freshness, round, rich and full-bodied. Fully expressive of the terroir. Great finesse and freshness.
Overall : A pleasant light acidity is well balanced with round fleshy fruitiness.

Vintages 2006

 

Wine Advocate #182 - Apr 2009

Score : 96

The 2006 Condrieu La Doriane reveals a classic honeysuckle scent interwoven with touches of smoke and apricot marmalade. Full-bodied, intense, and complex with undeniable minerality, this is a sensational wine to enjoy over the next year. Robert Parker.

 

Wine Spectator - Mar 31, 2008

Score: 94

Still a bit tight, with alluring hints of warm brioche and wheat biscuit giving slowly to richer notes of nut oil, papaya, almond butter and carmelized figs. Long, richly detailed finish should open up nicely with mid-term cellaring. Great combination of richness and purity. Drink now through 2013. 1,200 cases made. James Molesworth.

 

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

Score : 92

Yellow-gold. Deep, smoky and ripe on the nose, with powerful peach, ginger and citrus pith aromas. Smoky orchard fruit and citrus flavors are impressively concentrated and complemented by toasty vanillin oak and exotic spices. Finishes long and sappy, with a lingering licorice quality. A fleshy, dense midweight with major fruit concentration, but I imagine that some will be bothered by the oak element. Josh Raynolds.

Consumption

A boire

Serving temperature

12°C to 13°C.

Ageing potential

5 to 7 years maximum

Food and wine matching

Aperitif, foie gras or scrambled egg and truffles. Delicate fish.
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