Clusel-Roch Condrieu Verchery 2017 - 0,75l

Clusel-Roch Condrieu 2017 is a Viognier from the Rhône with peach, jasmine, apricot and a quiet spice from used French oak on the soft golden finish. It feels grown-up and generous from the first swirl. The 14% frame suits the ripe stone fruit. A few minutes in the glass bring elderflower and a small herbal bite.

About the Wine
Clusel-Roch Condrieu 2017 comes from organically farmed Viognier in the Condrieu district of the northern Rhône. The vines stand on granite and gneiss, a detail you feel when the peach fruit turns stony at the edges. This is a dry white with natural breadth, carried by 14% alcohol and the golden texture that Viognier gathers in this appellation. At first pour, ripe peach flesh leads the aromatics before jasmine and elderflower move forward. The fruit profile gathers apricot skin and jasmine, then adds elderflower and ripe peach as the glass warms. In the cellar, the wine is aged in used French oak barrels and demi-muids. That used wood gives baking spice and rounded grain, and the fruit stays on jasmine, peach and apricot. A gentle reductive note appears at opening, like a struck match beside ripe peach. Air brings out meadow flowers, soft herbs and a faint almond-skin bitterness. The final impression is pale gold in colour, with spice tucked into the back of the palate.

Tasting Notes
The nose starts with peach, jasmine and elderflower, then moves toward apricot preserve and warm baking spice from the used French oak barrels and demi-muids. A little air brings meadow flowers and a faint struck-match note, which is a useful detail in this Clusel-Roch Condrieu rather than background noise. On the palate, the 2017 feels broad and silky, with low acidity giving a calm roll across the tongue and a dry finish. The finish carries apricot skin, soft spice and a stony echo from the granite and gneiss soils, then leaves a gentle herbal bitterness. Drink 2025-2028.

Food Pairing
Serve Clusel-Roch Condrieu 2017 with seared scallops in brown butter, where the wine’s faint struck-match note links neatly with the shellfish and the peach fruit turns richer. Roast chicken with tarragon cream is another strong match, especially with the 14% body and the wine’s soft roll across the palate. For a regional plate, choose quenelles de brochet with a light Nantua sauce or a ripe Saint-Marcellin from the Rhône-Alpes table. Grilled turbot with fennel and lemon has the sweetness to meet the apricot side, and the gentle herbal bitterness trims the butter sauce. A soft cheese plate with Picodon, fresh walnuts and a little apricot paste brings out the jasmine and elderflower notes.

Producer
Clusel-Roch is based in Ampuis along the Rhône river, the Côte-Rôtie village where the family name is best known for Syrah, and that home base places this Condrieu inside a cellar shaped by steep-slope red wine. For this 2017 Viognier, the useful detail is the domaine’s comfort with small northern Rhône parcels, seen in the way the wine holds peach and jasmine with baking spice and a mineral edge in one clear line. The concrete signature here is the élevage in used French oak barrels and demi-muids, which adds baking spice, a light grain and measured breadth to the already full Viognier texture of Condrieu. Organic farming is part of the estate’s identity, and in this bottle it meets granite and gneiss soils that leave a stony edge beneath the apricot and elderflower as the wine warms. After five minutes of air, the Clusel-Roch fingerprint becomes easier to spot: the small reduction relaxes, meadow flowers appear and the finish turns toward almond skin at the back of the tongue. I like that the producer’s Côte-Rôtie discipline shows up in such a soft-looking wine, with structure arriving through bitterness, spice and texture along the dry finish and through a firm line under the golden fruit.

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