Condrieu: the northern Rhône's white appellation and the home of Viognier
Condrieu is a small appellation in the northern Rhône, on the right bank of the river just south of Côte-Rôtie. Its vineyards spread over seven communes in three départements: Condrieu, Saint-Michel-sur-Rhône, Vérin, Chavanay, Saint-Pierre-de-Boeuf, Malleval and Limony. The appellation was recognised in 1940 and the rules are simple: white wine only, from a single grape, Viognier. Many see Condrieu as the grape's birthplace and still its finest expression.
The story of Condrieu is also the story of a grape that nearly vanished. By the 1960s fewer than a dozen hectares were left. Georges Vernay, who led the local growers' association for three decades, helped replant the slopes, and today the appellation covers around 200 hectares.
Granite, terraces and flowers: what Condrieu wine tastes like
The vines grow on steep, south-facing granite slopes, often on narrow dry-stone terraces known locally as chaillées. On top sits a thin layer of weathered granite with mica that drains well and holds the heat. The result is a white wine with richness and a soft texture, but also freshness and a very pronounced aromatic profile.
Typical Condrieu smells of violets and white flowers, apricot, white peach and mango. With age come notes of musk, gingerbread and tobacco. Almost every Condrieu is dry today, though in good years a few producers make a sweet wine from late-harvested grapes.
Condrieu producers in our range
Domaine Georges Vernay is the natural place to start, with Terrasses de l'Empire, Coteau de Vernon and Les Chaillées de l'Enfer, including older vintages. E. Guigal is here with La Doriane. You will also find Domaine Louis Chèze with Brèze and Pagus Luminis, and Domaine François Villard with Deponcins.
The range also covers André Perret with Coteau de Chéry and Clos Chanson, Jean-Michel Gérin with La Loye and Les Eguets, Clusel-Roch with Verchery, Domaine du Monteillet with Les Grandes Chaillées, Paul Jaboulet Aîné with Les Cassines, Domaine Faury, Domaine Garon with La Vieille Maison and Domaine Jamet. Christophe Pichon and Benjamin et David Duclaux with Les Caillets complete the selection.
Condrieu and Château-Grillet
In the middle of Condrieu lies Château-Grillet, a single estate of about three and a half hectares with its own appellation. Viognier is the only grape there too. For a few years the estate has also made a Condrieu, La Carthery, from small terraced plots inside the appellation, and that wine belongs on this page. If you want to stay in the northern Rhône but switch to red, neighbouring Côte-Rôtie is the next step, and several of the producers above make both.
Condrieu with food
Condrieu makes a lovely aperitif, but it really shows its worth at the table. Try it with foie gras, shellfish, delicate fish in a butter sauce, chicken or veal in a cream sauce, and Asian dishes with a touch of sweetness and spice. Goat's cheese is another good match. Serve it at 10 to 13°C so the cold does not mute the aromas.
Condrieu wine FAQ
What grape is Condrieu made from?
Condrieu is always made from 100% Viognier. The appellation allows no other grapes and no red or rosé wine.
Is Condrieu dry or sweet?
Almost all Condrieu is dry today. In some vintages small amounts of sweet wine are made from late-harvested grapes, but they are rare.
How long can you keep Condrieu?
Most Condrieu is at its best in the first few years, while the fruit and floral perfume are at their peak. Top cuvées such as Coteau de Vernon and La Doriane can develop beautifully for longer.
How is Condrieu different from other Viognier?
Viognier is grown in many places today, including the Rhône as IGP Collines Rhodaniennes. Condrieu is the appellation on the steep granite slopes where the grape comes from, and its terraces give wines with more concentration and length.