View Order
Call Us 0117 921 1770
Email Us enquiries@vinetrail.co.uk

In this section

Condrieu AC 2015, Terroirs
Key to symbols
  • White
  • Red
  • Rosé
  •  
  • White/Red Sweet
  • 99. Condrieu AC 2015, Terroirs

    Domaine François Merlin

    100% Viognier (13.7% alc.)

    Log in to view prices

    François planted his vines by selection massale in 1990 and has various small holdings on some of Condrieu’s finest terroirs. Aged in a mix of Stockinger 500 ltrs demi-muids and new to 6 year old barrels, this has real depth of apricot and pear fruit, with hints of verbena and floral notes, is clean and very well defined on the palate and long on the finish which is stamped by an attractive gôut de terroir. For drinking now to 2020+.

Share this
Further details
Winemaker
Francois and Laurent Merlin
Location
Villages of Chavanay (lieu-dit : Chanson), St Michel-sur-Rhône (lieu-dit : Poncins), Condrieu (lieu-dit : Roncharde)
Size of domaine
1.50 ha for this cuvée.
Grape
100% viognier. Massal selection (coming from St Michel sur Rhône) on Richter rootstock. 25 year old vines. 8.500 vines per hectare on average. Trained single guyot.
Terroir
Decomposed granite and gneiss. 320 mtrs above sea-level. 40% gradient. South East aspect. Soil depth 50cm approx.
Viticulture
Debudding. Carries out vendanges en vert. Mechanical managment of grass and weed killer is used only as and where there are affected areas. Soil is ploughed during Spring. Leave grass to grow every other row. Sulphur used against oidium and copper against mildiou. Depending on vintages, chemical treatment is used around flowering period. No treatment against pest. No fertilisers. Organic manure is used during Winter. Harvested by hand. 35 hectos per hectare yield.
Vinification
Pressing for 2h by a pneumatic press, cold settling of the juice for 48hrs. No chaptalisation. Fermentation in 1 to 5 year old 500L barrels at 17°C average (20°C max) using natural, indigenous yeasts. Alcoholic fermentation for 10 days. Temperature is controlled using a cooling cane. The wine naturally carries out its malolactic fermentation. Aged for 12 months in 1 to 5 year old 225L and 500L barrels (medium heat). Collage with bentonite, generally light filtration by Kieselghur. Only one bottling a year in September by a service provider. 5.200 bottles produced on average
Related links
  • None available.