Chemins Vignerons

Viognier
Main features: Northern Côtes du Rhône is its homeland,
The major drawback of the viognier grape is that it is a very shy producer and somewhat difficult to grow. Although drought tolerant, it is easily infected with powdery mildew in damp conditions or humid climates. Like many other varietals, viognier must be harvested at its peak of maturity in order to display its unique aroma and flavor character. The grape’s tendency to develop high sugar but low acid can result in wines with neutral, merely vinous flavors and high alcohol. These cultivation problems and producer desires to capitalize on the grape’s somewhat rarity combine to make many Viognier wines relatively expensive.
Oenological potential: Probably the main attraction of Viognier is its potentially high in alcohol, rich, and complex aroma that often seems like overripe apricots mixed with orange blossoms violet, honey or acacia, anise and mint, peach and dried apricot aromas as it matures. Viognier is nevertheless usually made in a dry style.
The distinctive Viognier perfume holds up even when blended with a large portion of other grapes. The fruit usually has very deep color, but is somewhat low in acidity. Viognier has tropical fruit flavors (mango, pineapple, guava, kiwi, tangerine ) and a creamy mouthfeel. It also has a typically deep golden color, as well as rich and intense flavor.
Use: Viognier is the only grape used for the Northern Rhône appellations Condrieu and Château-Grillet (one of France’s smallest appellation contrôlée, with less than ten acres and only one owner). Viognier is also sometimes used to add fragrance and to soften and lighten the syrah in Côte Rotie. Plantings of viognier in France have expanded in recent years from the Rhône, to the Languedoc to smaller plantings in Roussillon and Provence.