Viognier

  • Aromas :  exotically aromatic with overripe apricots, violet, apple, hawthorn blossom, peach, floral, pear, honey, orange blossoms or acacia
  • Creamy mouthfeel with low to medium acidity and best drunk young
  • Can be as full-bodied as an oaky Chardonnay, but has much more distinctive fruit character
  • AKA : Condrieu, Cote Rotie, Coteaux du Languedoc
  • Literally an endangered variety only a few years ago only 8 hectares were found almost exclusively in Condrieu in the northern Rhône
  • Nowadays it is spreading across the south of France in Languedoc-Roussillon and Provence, as well as California
  • Relatively new plantings in Australia and Brazil, and other U.S. plantings in Colorado, New York, North Carolina, Oregon, Texas, Virginia, and Washington
  • Viognier is the only grape used for the Northern Rhône appellations Condrieu and Château-Grillet (one of France’s smallest appellation contrôlée, with less than ten acres and only one owner)
  • Sometimes used to add fragrance and to soften and lighten the syrah in Côte Rotie
  • The major drawback of the viognier grape is that it is a very shy producer and somewhat difficult to grow
  • Although drought tolerant, it is easily infected with powdery mildew in damp conditions or humid climates
  • Must be harvested at its peak of maturity in order to display its unique aroma and flavor character
  • Has a  tendency to develop high sugar but low acid can result in wines with neutral, vinous flavors and high alcohol
  • Combination of difficulty to cultivate and the grape’s somewhat rarity combine to make many Viognier wines relatively expensive
  • California wineries experiment with Viognier-Chardonnays, Viognier-Chenin Blancs, and Viognier-Colombards, this may be the grape’s ultimate destiny, as a blender