90% purchased crop, 10% own vineyard crop, from 40 suppliers, but not Limony or Malleval, av age 25 years, pre-fermentation pellicule fermentation, then fermented and raised 33% new oak, 67% steel vat 8-9 months, oak wine lees stirred until malo completed, “we seek a nobility here, more Condrieu than Viognier; the balance of richness and minerality is what is more Condrieu than elsewhere,” P Guigal, filtered, 90-120,000 b
refined yellow colour. This has a jaunty, very clear cut bouquet, apricot-pear in a good tandem, a note of vanilla; it’s really curvy, inviting. The palate holds fine gras, gives spiced white fruits, is enjoyable on its suave texture with good tinkle, clarity in the fruit. There’s a very gradual increase in its squeezy depth. This is serene, very appealing. The finale is neat, trim – it can expand that. 14°. 2028-29 March 2019
shiny yellow robe. The nose is ample, led by banana and pear with a nut paste, grapey backdrop, is a solid start, not greatly nuanced as yet. There is discreet grilling, coolness. The attack is fat, immediately, and is governed by its texture, a creamy style. The flavour is subdued, centres on peach and dried fruits. It is dumb, and will be more forthcoming and interesting if left until 2020. Decanting advised. 2024-25 Nov 2017
pale yellow, legs visible. The nose is finely tuned, comes with pear fruit, briar, acacia flowers – it is nice and true to Condrieu, also shows an air of liquid honey. This drinks well, on perfume and soft content in harmony. It lengthens with subtle concentration. This is en finesse, classy, can serve for the aperitif if you are feeling rich. The flavour rests on pears, white plum. The nose and palate are joli, delightful, and I would describe this as w.o.w. wine, a rare accolade for Condrieu. 14°. 110,000 b. 2022-23 June 2017
clear yellow robe; the nose is a fine expression of Viognier, combines pear and acacia flowers in a classic manner, along with a small note of aniseed freshness. This is a graceful opening, one that paints a pretty picture. The palate offers fine richness, is smoothly textured, a neat and plump ball. This is weighted for the table over the aperitif, so drink with Asiatic cuisine, cardoons, asparagus. It really rolls well, is a pedigree Condrieu, very good. There is fine elegance on the aftertaste. 13.5°. 2020-21 Oct 2015
yellow robe. The bouquet is restrained bouquet - this needs decanting: there is substance in the bouquet, shows a lime, peach fruit jelly aroma, exotic fruits such as guava also. Oak is present. The palate is also focused on exotic white fruits, with vanilla and spice in play. It is a little bit sugary on the aftertaste. A full Condrieu suited to Asian cuisine, cheese, turkey casseroles. 13.5°. 120,000 b. €36 at the cellars. 2020-21 Jan 2015
quite a full yellow robe. The nose still shows oak and its toasting, with a cooked pear-lemon fruit aroma within, and dried fruits such as apricot. This sets off smoothly, develops a mandarin, light grip towards the finish. The flavour centres on peach-fruit, nectarine, a little ginger. This presents a good, varied bundle of flavours. Oak is still there on the finish – a touch of burn, darkness comes from it. 13.5°. To 2020 Oct 2015
medium yellow robe. Has a rather rich, open air led by white jam fruits, pear, cooked lemon. The palate starts on a flavour of pear and peach, and is in a serene state now. It juggles its gras and its acidity well, ending roundly, a sympa exit. This has a lighter touch, and is more floral, than in the past, while it is also more saline and clear on the finish. The length is sound. It just a bit tame. I would prefer this from spring 2014. 14°. To 2019 May 2013
mid-depth yellow robe; has a tight, stylish nose that is oily, spiced, shows interesting apricot, white jam. Richly textured debut to the palate, has a rolling fat. This is dry, actually, under 1 gm of residual sugar, but the fat is notable, right away there is a lot of flesh. Has an uplift of pear fruit on the aftertaste. Good. This will be exotically fruited around 2016. It is subdued today on the finish. Has plenty of content, length. 2019-20 Dec 2011
even yellow robe; cooked pear, rather sultry and buttery bouquet, seasoned with a lime marmalade, white fruit jam air. The palate has a rich foundation, comes with pear, vanilla flavouring. There is a lot of richness – the opposite of this in 2008. It wraps up quite tightly, ending on suggestions of a tannic, chewy style in with its richness and sucrosity. Bottled one month ago. 2016-17 July 2010
mild yellow robe; harmonious, rather elegant bouquet – has a good, calm grace about it. Spice, dried fruits – this is a fine style of Condrieu aromatically. The palate is also harmonious, has a gentle, sympa rich flow, the richness not overdone, offers good aperitif potential. Light late toasting. Really fine. Now to 2013-14. April 2010
yellow robe; abundant, notably broad, buttery, custard, peach and pear aromas. The palate is robust, with glints of mineral present, and good late grip. Ends cautiously for now – it is full, but not hearty. Has solid length, and will live. A chunky wine – drink from spring 2009. To 2015. “It is more on power than exuberance,” P.Guigal. Dec 2008
pear, pear skin and a bit of spice on the nose, with some flan and a little apricot. This is quite a full, rich-toned wine with muscle evident late on. It is not that broad on the palate – travels quite straight along. There is a little clarity towards the finish, and it ends on a low-key oak tone. “Drink this by 2013,” P.Guigal. 14.3°. I would give it a little longer – to 2014-15. Jan 2008
soft, a little lactic aroma, with pear at its core, also apricot skin. Chunky shape on palate, a full wine without the advanced ripeness of some vintages - this improves its clarity. Ends with a pineapple tint and some noticeable heat - a vintage imprint. Can work well as an aperitif. 2012-14 January 2007 Previously Dec 2006 *** pear aroma that floats – holds up well, and I expect it to widen. Tight knit palate, more so than the 2004. Has the structure to live – with mineral at the end and nice grip. More upright and mineral than usual. Drink with fish soup without rouille or lobster bisque. 2010-11 Dec 2006 “I like this as an aperitif,” Philippe Guigal
good style on bouquet, but it is a little reserved now. Tight knit palate, just closing up a bit. Length is good. Touch of licorice late on, after some white fruit. Moving into its second, more measured phase, and brings some mystery with it. 2012-14 Dec 2006 Previously April 2006 ***** exuberant bouquet of melted butter, flan-caramel, but acidity good so is clean cut. Buttered start to palate, underlay of ripe white fruits, dried greengage plum, a good variety of flavours. Finish reverts to a typical pear-flan mix, the richness is nicely judged, not in excess. Honey on aftertaste. Cracking wine, STGT, very beau. 2011-12
rich, exotic fruits nose that is open and bursting; it has turned past its first youth and has moved into a musky pear air, apricot and notably tangerine, nice freedom from that. The palate has a vanilla pod, flan taste with some bite; there is hint of dried fruits and burn on the finish, the latter linked directly to the summer heat. This is evolving steadily, is a fat but not overdone wine. Well up to haute cuisine, fine fish dishes. 2010-11 Dec 2005, Oslo Previously **** big, broad, buttery bouquet; rich and extended palate, some oak and mineral grip at end. Great aromas in its youth
fair aroma, some spice. Gentle, three-quarter weight wine.
round, buttery and apricot bouquet; creamy, pear flavour, chewy and elegant. Restrained fullness, with a burnt brown sugar finish.
pear, opulent bouquet, nice definition. Musky, oily flavour, lot of glycerine. Open, quite easy, touch facile. Fruit is open. Pear flavour extends well on palate. Bit alcoholic.
buttery bouquet, smoky aspects; fat texture that needs air to wake it and bring extra refinement. Oaked side gives it fair structure, but leaves the finish a little vacant.
bouquet reserved at first, ready to expand. Finesse and good spring in the attack. Good weight here, not overblown.
creamy, fruited aroma. Sustained fat on palate, rather alcoholic finish. Big wine.