Viognier

Overview

Viognier buds mid-season but ripens mid- to late- season, depending on the warmth of the climate. A long hang time is required for the full aromatics to develop; thus Viognier prefers a warmer climate to fully develop its aromatic potential. Viognier produces fragrant and full-bodied wines, with rich texture, often alcohol levels on the higher side, and moderate acidity; aromatics include apricot, honeysuckle, musk, may blossom, and peach yogurt. 

Viognier’s heartland is Condrieu in the northern Rhone Valley, where it produces unctuously richly textured white wines with incredible fruit density and minerality. Within Condrieu, the single property appellation and Viognier pinnacle, Chateau Grillet, is lying in as an amphitheatre of vineyards. Viognier is planted widely in the south of France and is often blended with other white Rhone grape varieties including Grenache Blanc and Bourboulenc. Plantings are also found in the US and Australia.

Typical Blends and Winemaking 

Viognier is sometimes blended but as a fine wine is more often than not made as a varietal wine. Barrel fermentation is common, in the finest examples, for the best integration of oak, and is frequently followed by ageing in oak for 12-18 months, with varying proportions new.

• Viognier (100%)

Typical aromas and flavours

Mango, peach, tangerine, honeysuckle, musk, may blossom, apricot, mineral.

Food matching

Classic food matches for the best Viogniers include rich shellfish dishes, like crab, lobster, and scallops, along with white meats like chicken, rabbit, and pork, especially when served with creamy sauces; but also roast quail with foie gras, partridge with apricot sauce, Peking Duck and pork with Asian spice. Creamy and buttery cheeses also tend to work well.