2018 E.Guigal Condrieu
2018 E.Guigal Condrieu, Viognier from Condrieu, Rhone, France.
Winemaker Notes; 2018 E.Guigal Condrieu has remarkably pure aromas complimented by a soft roundness. A typical expression of the Viognier grape with its aromas of white peach and apricot. Brilliant clear golden yellow color. The aromas are intensely flowery (violets), and fruity (apricot, peaches and citrus). Fresh and round on the palate. Rich, unctuous and full bodied. Overall, The 2018 E.Guigal Condrieu is harmonious with light acidity and round fleshy fruits.Critical Acclaim VVinous
Limpid yellow. Highly perfumed, mineral-accented pear, white peach and Meyer lemon scents are accompanied by hints of violet, saffron and honey that build with air. Juicy and seamless in texture, offering intense orchard and pit fruit and honeysuckle flavors that are sharpened and lifted by a core of smoky minerality. Finishes sappy, minerally and extremely long, leaving a hint of peach nectar behind. Guigal’s “basic” Condrieu is consistently excellent but this one really stands out.
Viognier is a white-wine grape variety known for producing textural, aromatic wines with pronounced stonefruit flavors; “apricots andsteel” are the variety’s classic flavor associations. On the nose, Viognier wines can also be very herbal, with aromas of chamomile, lavender, thyme and even a hint of pine. In aged examples and sweeter styles, this potentially overpowering herbal profile is softened by honeyed notes.
Condrieu is arguably the northern Rhône’s most distinctive wine appellation. Created in 1940, it covers white wines made exclusively from Viognier. In contrast, its larger neighbors (Saint-Joseph, Crôzes-Hermitage and Côte Rôtie) specialize in robust reds made from Syrah.
The Guigal domain was founded in 1946 by Etienne Guigal in the ancient village of Ampuis, home of the wines of the Côte-Rôtie. In these vineyards that are over 2400 years old, you can still see the small terraced walls characteristic of the Roman period. Etienne Guigal arrived in this region in 1923 at the age of 14. He made wine for over 67 vintages and, at the beginning of his career, participated in the development of the Vidal-Fleury establishment.