Christophe Pichon Condrieu 2020
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2016-
Dunnuck
Jeb -
Parker
Robert
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Parker
Robert
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Spectator
Wine
After finishing his studies in viticulture and oenology, Corentin joined the family estate in 2012. In 2014, he spent 6 months vinifying the Syrah grape variety in Australia, in the well-known Barossa Valley region.
On his return to France, he began vinifying his second vintage for the same year ! As a result of his broad experience, he refines the vinifications in complete harmony with the estate's way of thinking and maintains the respect of the vines and the wines. For example: making white wines without sulphites.
As for Alexis, he is gradually discovering all the different steps of wine-making, from working in the vineyards to the cellar, before acquiring more experience in the commercial activity of the estate.
Alexis also hopes to spend some time abroad both to improve his English and to discover other wine producing domains. Learning about different cultures for producing and selling wine will broaden his experience.
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.