Viognier

• Color: White
• Grape Parentage: unconfirmed, but has parent-sibling relationship with Mondeuse Blanche
• Place of Origin: Dalmatia (unconfirmed)
• Origin of Grape Name: “Viognier” may refer to the Vienne in the Northern Rhône
• Major Countries of Production:
  • France: 5,390 hectares (2011, FranceAgrimer)
    • Hérault département: 1,650 ha
    • Gard département: 1,096 ha
    • Aude département: 814 ha
    • Ardèche département: 594 ha
    • Vaucluse département: 477 ha
    • Drôme département: 265 ha
  • Australia: 1,451 hectares (2010, Wine Australia)
  • USA: 
    • California: 2,993 acres (2010, USDA/CA Dept. of Agriculture)
• Synonyms:
  • Burgundy: Chaudenet Gras (Côte Chalonnaise), Giboudot Blanc (Rully), Griset Blanc (Beaune), Plant Gris (Meursault), Troyen Blanc (Yonne)
  • Other France: Bergeron, Barbin, Rebelot, Greffou, Picotin Blanc, Vionnier, Petiti Vionnier, Viogné, Galopine 
  • Croatia: Vugava bijela (Dalmatia)
• Viticultural Characteristics: Early-Ripening, Low-Yielding, Poor Fruit Set and Uneven Ripening, Susceptible to Powdery Mildew, Resistance to Botrytis/Grey Rot, Drought-Resistant
• Preferred Soil Type: light, sandy topsoils
• Associated “Classic” Soil Types: 
  • Condrieu: arzelle (mica-rich deep sand laid over granite bedrock)
• Common Blending Partners: Syrah, Roussanne, Marsanne, Bourboulenc, Grenache Blanc

Typical Descriptors and Structure for Condrieu

• Visual: Yellow/Pale Gold Color, Moderate Plus Concentration
• Aromas/Flavors: High Intensity
  • Fruit: Ripe/Lush Stone Fruit (Apricot, Peach, Peach Pit), Ripe Citrus (Mandarin Orange, Ruby Red Grapefruit), Tropical Fruit (Mango, Persimmon), Fruit Cocktail
  • Floral: Honeysuckle, Jasmine, Orange Blossoms, Rose
  • Spice: Cinnamon, Musk, Potpourri, Candied Citrus Peel, Anise, Gingerbread
  • Malolactic Fermentation (not always present): Crème Fraiche, Yogurt, Butter
  • Earth: Moderate to Moderate Plus Minerality, Stone/Granite
  • Oak: None, Neutral Oak, or Low to Moderate (approx. 30%) Use of New French Oak
• Structure: Dry (may have slight residual sugar), Moderate Plus to Full Body, Diminished to Moderate Acidity, Elevated Alcohol, Phenolic Bitterness

Typical Descriptors and Structure for California Viognier

• Visual: Yellow/Pale Gold Color, Moderate Plus to High Concentration
• Aromas/Flavors: High Intensity
  • Fruit: Ripe Stone Fruit (Apricot, Peach), Ripe Citrus (Mandarin Orange, Ruby Red Grapefruit, Tangerine), Ripe Tropical Fruit (Pineapple, Mango), Fruit Cocktail
  • Floral: Honeysuckle, Rose
  • Spice: Potpourri, Sweet Spices, Vanilla, Cardamom, Gingerbread
  • Malolactic Fermentation (not always present): Crème Fraiche, Yogurt, Butter
  • Earth: Low to Moderate Minerality
  • Other: Oily, Sweetened Cereal Grains (“Fruit Loops”)
  • Oak: None, Neutral Oak, or Low to Moderate (approx. 30%) Use of New French Oak

Structure: Dry to Off Dry, Full Body, Diminished Acidity, Elevated to High Alcohol, Phenolic Bitterness