Viognier

Viognier is one of the lesser known grapes used in wine making today. It’s rarity can be attributed in no small part to the devastating infestation with a parasite in the latter part of the 19th century and a brief (but devastating) resurgence roughly century later.

Viticulture

Viognier is prone to be infected by powdery mildew which can make it hard to cultivate. It also tends to produce unpredictable yields and ideally is only picked when fully ripe. When the grapes are picked too early the grapes fail to fully develope the aromas that make it such a unique grape. When the grapes are picked too late, the resulting wine is oily and lacks perfume.

Traditionaly the Winemakers in the Condrieu pick grapes with a level of sugar that will produce wine with alcohol in the 13% range. The fully ripe grapes possess a deep yellow colour and produce wine with a strong perfume and high in alcohol . Viognier prefers warmer environments and a long growing season, but has been successfully cultivated in cooler areas as well.

The Mistral has a distinct effect on the Viognier vineyards in the Northern Rhône. It tempers the Mediterranean climate of the region, and cools the vines down after the severe heat of summer which has proven ideal to the production of the wine.

The age of the vine also has an effect on the quality of the wine produced. Viognier vines start to hit their peak after 15-20 years. The vines in the Northern Rhône, are at least 70 years old.