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Condrieu AC 2015, Les Vallins
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  • 98. Condrieu AC 2015, Les Vallins

    Christophe Blanc

    100% Viognier (13% alc.)

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    This has a lower alcohol level than most Condrieu – as the winery is just 50 metres from his vines, and he has such a small holding (just 0.33h), Christophe is able to pick the grapes at the precise ‘bon moment’ and retain an acidity which is so often lost in late harvesting. A well handled élevage helps the wine retain freshness and it seems that mica-rich soil gives this apricot and peach-rich viognier an added complexity. For drinking now to 2020+. 

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Further details
Winemaker
Christophe Blanc, Domaine Christophe Blanc
Location
St Michel sur Rhône. The vineyard is on 2 different lieux-dits : Piaton and La Maraze
Size of domaine
9000 m2 ; the entire vineyard will be in production in september 2012
Grape
100% viognier. 50% massal selection coming from St Michel sur Rhône; old vines selected by a former viticulturist. 50% clonal selection. 3 to 5 year old vines. 10000 vines per hectare on average. Trained single guyot.
Terroir
Granit with biotite with a strong alteration of the mother rock; a few veins of limestone, 340 mtrs above sea-level. South and South East aspect on 10% to 30% slope. Soil depth 30cm approx.
Viticulture
Debudding. Carries out light vendanges en vert. Grass grows naturally from August to March/April. Ploughing once in Spring. Uses herbicide once a year under the rows. Uses copper and sulphur against oidium and mildew. No chemical pesticides, only organic fertilizers or compost if needed. Leaves the cuttings in the vineyard to bring some more nutriments. Harvested by hand. 40 to 44 hectos per hectare yield.
Vinification
Pressing for 1h30 by a Vaselin press, cold settling of the juice for 24 hrs. Fermentation in barrels (30% of which are new) at 16°C to 18°C using natural, indigenous yeasts. Alcoholic fermentation for 5 to 8 months. The wine naturally carries out its malolactic fermentation (usually in Spring). Aged for 9 to12 months in the same barrels. Collage with bentonite if necessary, generally light filtration by Kieselghur. Only one bottling a year by a service provider. 2000 bottles produced on average
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