From: Northern Rhône, France
Tasting Notes: “Juicy and well-detailed, with verbena and quinine notes tucked in amid showy Cavaillon melon, white nectarine and white peach flavors. Despite all the opulence, there's also a freshness and underlying mineral edge, giving this cut and direction through the finish. Drink now through 2027.” –Wine Spectator, 95 points
Pairing: Condrieu, like all Viognier, makes great pairings with a wide variety of foods. Our favorites include seafood dishes on the rich end of the spectrum (lobster and crab dishes), chicken, pork, veal, and vegetable-based fare that isn't bitter or peppery. As an aside, wines like this one are centerpieces at large seasonal gatherings where many different plates are featured (like Thanksgiving). Thus, we're sharing a recipe by Ali Slagle for Pasta Aglio Olio with Butternut Squash for your NYT Cooking inspiration.
“Condrieu has the best terroir in the world for the Viognier grape. That is not to say, however, that it is easy to make great Viognier here. Without a gifted vigneron, the wine will veer into flabbiness. It takes significant skill and experience to make a Condrieu of finesse. Even though the grape is relatively low in acidity, the sandy soils and Lionel’s touch render this blanc remarkably fresh and mineral.” —Tom Wolf for Kermit Lynch Wine Merchant
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