Information about White Varietal

Vernaccia

Viognier

Xynistera

Viognier overview
Viognier is a difficult vine to cultivate and gives small berries with thick skins which ripen relatively late in the season. It is fragile and gives low yields. Viognier is the only grape grown in Condrieu and Ch. Grillet. Historically Viognier was not greatly successful elsewhere, although it is now also grown elsewhere in Southern France. More recently there have been plantings in California and in Australia; in fact, these plantings have reduced the French share of world acreage to only just over 50%. In Australia, it is sometimes vinified in conjunction with Marsanne, although it is difficult to see the purpose of a blend where the two components share quantities rather than complementing. It can be included in the red Syrah-based wines of Côte Rôtie and Hermitage, although this is less common now.

The taste of Viognier
The wine starts out a firm yellow and turns to gold after a few years. Viognier is an aromatic variety and can be quite perfumed and floral, with notes of acacia, jasmine, and other flowers, even musky. It can be spicy and full-bodied in flavor, with fruits of apricots, peaches, and exotic fruits. It usually ready to drink at 2-4 years, and does not last more than 8 years or so. It can be a rich and fruity wine with a powerful dry flavor, low acidity and high alcohol (up to 14%) in France, higher in the New World. There are enormous quality differences between a top Condrieu, with intense aromas and palate, and lesser versions, where the perfume may outrun the fruits; in short Viognier is a variety that needs concentrated fruits to give good balance against its perfumed background. Even in New World versions, the perfume is usually noticeable well ahead of the fruits. Viognier made from inferior clones that give high yield sof less aromatic fruit can be clumsy and heavy to drink.