Wine Maker Notes
The cool temperatures of 2010 have been perfect for Condrieu. When the Viognier ripes slowly, it gives solid wines, fresh, complex and balanced. This is not a particularly easy exercise to make a mineral and balanced Condrieu. 2010 is an exceptional vintage. Especially in our terroir of « Côte Bellay » in Malleval which is the best micro-climate of Condrieu. It was several years we hadn’t had a Condrieu of this level ! Such a beauty.. It has to be said that it will be a great Condrieu to keep. This wine will work very well with truffles, goat cheeses (Banon), or a Roquefort soup.Candied grapefruit, mango, liquorish, violetThe wine will be bottled in June 2011, after the malolactic fermentation, with a very soft filtration.