About Viognier
Viognier is a highly aromatic white grape variety originally from the northern Rhône Valley, most famously grown in Condrieu and Château-Grillet. Known for its intense floral and stone fruit aromas, low acidity, and rich texture, it produces wines that are both exotic and luxurious.
Once nearly extinct in the 1960s, Viognier has seen a global revival, now thriving in California, Australia, South Africa, and beyond. It’s often used solo in varietal wines or blended with Syrah in red wines to enhance aroma and texture.
Viognier wines can be dry, opulent, and oily, or lively and fresh, depending on climate, yield, and winemaking style.
Winemaking
Viognier requires careful handling in the vineyard and cellar. The grape is naturally low in acidity, so it's often harvested early to retain freshness. However, it ripens quickly, so timing is critical. Fermentation may occur in stainless steel for fresher styles, or in oak barrels (often with bâtonnage) for fuller, creamier wines. Some producers allow malolactic fermentation to soften further, while others avoid it to retain a fresher profile. Due to its bold aromatics, Viognier is often not blended with other whites, but in red wines (especially Côte-Rôtie), a small amount is co-fermented with Syrah to lift aroma and stabilize color.
