This Condrieu, with its pale yellow colour, is very aromatic and fresh, featuring peach and apricot flavours combined with a long finish.

Traditional and entirely manual methods are used to cultivate the vines, which have an average age of 20 years. No systematic treatment, pesticides are used with moderation and only as and when required. 50% of the production was fermented in stainless steel vats, the remaining 50% in wooden vats. The wine was then matured for 12 months with regular stirring of the lees followed by racking.

This wine is delicious to drink immediately after maturing, at a temperature of about 12-14 degrees. It is excellent as an aperitif and goes well with foie gras, seafood, green asparagus and with the famous goat's cheese of Condrieu called “Rigottes”.

"10 months’ élevage in 300-litre barrels.
Tasted blind. The nose is powerful, creamy with a lanolin note and beeswax. A full and rich mid palate, creamy and oily with a powerful finish. Needs food and should drink well young. Drink to 2029."
15.5 points.
Alistair Cooper MW, jancisrobinson.com (September 2023)