The Jaboulet family's secret to making a good Viognier is a combination of factors. The main one is experience, which has been transmitted from parents to children since the time of the July Monarchy (restoration, oppression and revolution). And then, the attention to each stage of the vinification of the Viognier must that begins with the selection of the grapes and ends in the private tastings carried out by its current owners to choose the best.
Golden color, with dense tears as is usual in 1oo% Viognier, whether Condrieu or Vin du Pays. On the nose, apricot hints(aromatic buffer from the lactone family) greet you, then floral pollen notes appear that add complexity. Wide entry (12.5% vol) and dry in the palate. Development where, having uncorked four years later, a very welcome freshness appears. Silky texture. Bitter notes along with citrus notes. Dry and spicy finish, still with that nice bitterness.
Wine valued at 9'80 euros and that will be compatible with different culinary preparations. Try a vegetable lasagna topped with gratin ricotta cheese. Secondly, a vegetable escalivada, where the sweetness of the vegetables and the toasted side of the baking will highlight the fruity side of the Viognier. Finally, soft French cheeses with a delicate flavor will be balanced by the natural power of the wine, we are talking about Maroilles, Saint-Marcellin or Chaource (cow all three).
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