About the vintage : January begins with icy weather and winter sets in with regularly negative temperatures. The beginning of April is marked by a wave of intense cold and the following months are dry. The southern wind, which regularly manifests itself, accentuates the symptoms of drought in the vineyard. It was necessary to be reactive when the saving rains arrived in August and then to show patience to let the maturity come. The balances are very good with whites that offer a beautiful aromatic finesse and reds with silky tannins and notes of red and black fruits.
Appellations & terroir : The Condrieu appellation is planted on 200 hectares with a single original grape variety since Roman times: Viognier. The Estate’s Condrieu comes from a steep terrace of 1 hectare granite located on the place called 'Le Tinal'. The vineyard is facing due east, the altitude and exposure of this plot give it a fresh and floral typicity.
Grape harvest & vinification : Manual harvesting in small crates. Direct pressing and cold settling for 24 hours. Stuffing the musts in barrels of one and two wines and in stainless steel tanks where the alcoholic fermentation begins. Malolactic fermentation starts naturally in autumn or spring depending on the vintage. The wines are left to rest on total lees for 10 to 12 months in order to keep all their freshness and gain complexity.
