This is a stunning Viognier and a reference point for the area. The wine features beguiling apricot and peach aromas interlaid with sweet spices, mineral notes from the soil, and hints of vanilla cream. The palate is fleshy and full with fresh notes of granitic minerality; a deep and complex wine that is an ideal accompaniment to rich shellfish dishes such as lobster or bouillabaisse.
The Les Chaillets Condrieu consists of the best and oldest Viognier vines on the estate, on south/southeast-facing terraces overlooking Chavanay. Les Chaillets is not a district but the local name for the aforementioned terraces. Planted on biotite-rich granite soils, the Le Chaillets is fermented spontaneously using native yeasts. Malolactic fermentation is done in barrels and big casks that are temperature controlled. The wine spends an additional nine months on the lees (no battonage and no racking) in barrel and large casks before bottling.
