Pressing of the viognier is made directly to the full harvest upon reception. Fermentation of clear juice in barrels of 225l after static, temperature controlled must settling. The fermentation itself takes between 4 to 5 weeks. In oak barrels (25% new) on fine lees for between 12 and 18 months, with regular stirring of the lees.
Wine Advocate Review:
The current release (this estate always releases their top two Condrieu the following year), the 2013 Condrieu les Chaillees de l'Enfer is as textbook as it gets, with terrific minerality in its white peach, sautéed tangerine, apricot and white flowers-scented bouquet. Fresh, medium to full-bodied, balanced and with fabulous purity, if I had to pick one Condrieu to pour for someone who wanted to taste a classic wine from the appellation, this would be it.
