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:
Noticeably richer and more textured, with buttered citrus, honeysuckle, crushed rock, brioche and sautéed peach notes, the 2014 Condrieu les Chailles de L'Enfer is a rich, medium to full-bodied, impeccably-balanced effort that has more than a passing resemblance to its bigger brother, the Coteaux du Vernon.
