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Alain Jaume Condrieu La Butte d'Or 2017

Alain Jaume Condrieu La Butte d'Or is made from 100 percent Viognier.

The wine comes from vineyards planted on hillsides and soils that are covered with granite. The east and south-east exposures offer an environment where the Viognier expresses the best of its aromatic potential. La Butte d'Or Condrieu shows a golden yellow color, a complex nose of exotic fruits and hints of apricot. The palate exhibits some brioche notes that mingle with the delicate flavors of white peach and apricot compote. This Condrieu reveals its typical racy character with a long and fine finish.

Manual harvesting of the grapes at moderate maturity to maintain a white wine with intense but balanced and fresh aromas. Fermentation on the lees at 15 ° C for 10 months in fine-grained oak barrels. 10% of new barrels maximum. Stirring of the lees once a week.

Enjoy up to 5 years with fish dishes with sauce, terrine of foie gras, veal with cream, mushrooms, soft cheeses.

Anne Delaroche Cotes du Rhone Blanc 2018

Anne Delaroche Cotes du Rhone Blanc is made from 70% Viognier, 30% Roussanne

Bright yellow color. The nose has a nice aromatic expression with white peach, apricot, candied lemon and lime-tree notes. The palate is tasty and has a great generosity, a nice sweep on the attack and a crispy and acidulous finish.


Babylons Peak Viognier-Roussanne 2018

Babylons Peak Viognier-Roussanne is made from 60/40 blend of Viognier and Roussanne 

Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.

Complex flavors of flowers, peach, dried pear and apricot with a long, smooth finish on the palate.


Review:

"This 60/40 blend of Viognier and Roussanne offers a perfume of white flowers and a finely focused palate of spice and white stone fruit with just a touch of minerals and white pepper. At the time of tasting, this wine had just been bottled and was for that reasons a bit closed; the 2017 vintage we also tried was richer, more expressive and had a lovely, slippery lanolin mouth feel. - Don Winkler" - i-winereview.com (The Wines of Babylon’s Peak in South Africa’s Swartland, September 30th 2019), 90 pts

 International Wine Review: 90
Charles Thomas Cotes du Rhone Blanc 2018

Charles Thomas Cotes du Rhone Blanc 70% Grenache Blanc, 15% Roussanne, 10% Marsanne, 5% Viognier

H Bright yellow in color. The nose has a nice aromatic expression with white peach, apricot, candied lemon and lime notes. The palate is tasty and has a great generosity, a nice sweep on the attack and a crispy and acidulous finish.

Traditional vinification. The grapes are pressed upon their arrival in the winery. Low temperature fermentation in thermo-regulated stainless steel. Each grape variety is vinified separately and then assembled before ageing.  

Excellent wine for an aperitif. It pairs perfectly with grilled fish, platters of seafood and shellfish. It also goes well with simple dishes: pizzas, salads, tabbouleh or steamed vegetables. Cheeses: Goat cheese, Blue cheese and hard cheese such Comté.

Cueva de las Manos White Blend 2016

80% Chardonnay, 20% Viognier
Manual harvest.

Imagine a mythical blend of Napa Chardonnay and White burgundy. 

800 six-packs produced.

 

Grand Veneur Cotes du Rhone Viognier Blanc 2018

Grand Veneur Cotes Du Rhone Viognier Blanc is made from 100% Viognier

Soil: clay/sand with limestone.
Yield: 38 Hl / hectare
Hand-picked harvest. Vinification in stainless steel vats at a controlled temperature of 18°C.
Bottled early, 6 months after the harvest.

The color is clear and brilliant. A very intense nose of flowers, white peach and pear. On the palate, aromas are expressed with balance and an amazing freshness. A great example of Rhone white, single grape "Viognier".

To be enjoyed young, but can age for 3-5 years.

Soil types
Located next to the single vineyard “Les Champauvins”, nearby the Domaine Grand Veneur. Soils are made of clay and sand with limestone.

Winemaking & aging
Hand-picked harvest. Fermentation in temperature-controled vats. Early bottling, 6 months after harvest.


Review:

"Lightly colored, the 2018 Côtes Du Rhône Le Blanc De Viognier has terrific notes of apricots, white peach, honeyed mint, and white flowers. With medium body, a rounded, sexy Viognier texture, good freshness, and a great finish, it's another terrific wine from this brilliant estate."
- Jeb Dunnuck (August 16th 2019), 90 pts

 90 Points
Keermont White Blend Terrasse 2012

Huge Sale, discounts on 6 bottles and cases!

 

The 2012 Terrasse is a blend of 31% Chenin Blanc, 30% Chardonnay, 30% Sauvignon Blanc and 9% Viognier that sees 12 months in 225-liter and 500-liter barrels. It has a pleasant bouquet with yellow plum, apricot and lemon curd scents that harken toward the southern Rhone. The palate is well-balanced with a vibrant entry, effervescent orange peel and tangerine notes and a soft creamy finish. This is very harmonious and attests to very astute blending of varieties in the cellar. The bottom line is – delicious. Drink now-2017 -Wine Advocate #209 Oct 2013 90 Points

 

Keermont White Blend Terrasse 2012 is made from 31% Chenin Blanc (Riverside parcel - Low Road Parcel), 30% Chardonnay, 30% Sauvignon Blanc and 9% Viognier.

An attractive light autumn yellow color, lime and melons on the nose with light oak and nut aromas, palate defined by a central core of fresh acidity with layers of fruit and rich lees. Drink now through 2020.

Keermont White Blend Terrasse derives its name from the terraced vineyards from which the grapes are harvested. The backbone of the blend is Chenin blanc, Chardonnay, Sauvignon Blanc and Viognier. Total production was just six barrels yielding 1575 bottles. All grapes used in producing this wine were grown on Keermont Vineyards. Small parcels of grapes were specifically selected, harvested by hand and were gently and naturally vinified. The wine was fermented and then spent a further 11 months maturing on the lees in French oak barrels. Bottling was carried out by hand without filtration, so if you are lucky you may find a little lees in the bottom of your bottle.

 Wine Advocate: 90
Lismore Age of Grace Viognier 2018

IMPORTER SALE!


This is a Greyton WO.

Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.

Rich, lush and decadent. Viognier is a gorgeous variety. Honeysuckle, peaches and dried apricot with a lingering citrus finish. A clean fresh acidity supports the extravagance of the nose and the palate.

Viognier, a traditional Rhone variety is perfectly suited to Lismore’s cool-climate terrior. The vineyard block is on decomposed shale and one of the healthiest and well balanced on the farm. The entire team looks forward to the Viognier harvest and the beautiful amber tinged berries.

The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 500ltrs per ton. The juice was settled for 48 hours and was racked into burgundian barriques (1st fill) for fermentation and maturation. The wine was left on the lees with regular “batonnage” for 11 months.

Lighter styles are often paired with curries and the like. This Viognier is different. We recommend medium bodied meals that are intense and complex. For example:
- Sesame encrusted tuna marinated in a blend of orange, lemon and lime juice spiced with sesame oil and balsamic vinegar – seared on a wood fired grill and served with griddled vegetables, or
- Free range duck breast smoked with Darjeeling tea and coriander leaves. Set on a cinnamon poached pear glazed with a gooseberry jus.
In both of these dishes, the fruit and floral aspects of the wine are complimented by the exotic and aromatic elements in the dish which are also highlighted by the spiciness from the oak fermentation; the fresh acidity freshens the palate, and yet the Lismore Viognier has the body to hold up against the weight of the duck or the tuna. It is also gorgeous with a well laid cheese platter.

Review:

"The 2018 The Age of Grace Viognier is sourced from Elgin and matured mainly in used barrels with some concrete eggs for 11 months. It has a well-defined bouquet of pressed yellow flowers and crushed stone scents that gain intensity with aeration. The fresh, vibrant palate is poised and harmonious, delivering a fine bead of acidity and a lick of salinity on the finish. Superb! - Neal Martin"
- Antonio Galloni's Vinous (November 2019), 92 pts


 Vinous Antonio Galloni: 92
Lismore Viognier 2017

This a Greyton WO.

Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.

Rich, lush and decadent. Viognier is a gorgeous variety. Honeysuckle, peaches and dried apricot with a lingering citrus finish. A clean fresh acidity supports the extravagance of the nose and the palate.

Viognier, a traditional Rhone variety is perfectly suited to Lismore’s cool-climate terrior. The vineyard block is on decomposed shale and one of the healthiest and well balanced on the farm. The entire team looks forward to the Viognier harvest and the beautiful amber tinged berries.

The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 500ltrs per ton. The juice was settled for 48 hours and was racked into burgundian barriques (1st fill) for fermentation and maturation. The wine was left on the lees with regular “batonnage” for 11 months.

 Lighter styles are often paired with curries and the like. This Viognier is different. We recommend medium bodied meals that are intense and complex. For example:

- Sesame encrusted tuna marinated in a blend of orange, lemon and lime juice spiced with sesame oil and balsamic vinegar – seared on a wood fired grill and served with griddled vegetables, or
- Free range duck breast smoked with Darjeeling tea and coriander leaves. Set on a cinnamon poached pear glazed with a gooseberry jus.
In both of these dishes, the fruit and floral aspects of the wine are complimented by the exotic and aromatic elements in the dish which are also highlighted by the spiciness from the oak fermentation; the fresh acidity freshens the palate, and yet the Lismore Viognier has the body to hold up against the weight of the duck or the tuna. It is also gorgeous with a well laid cheese platter.

Review:

"One of two Lismore estate Viogniers reviewed in my 2019 report, this comes from a 0.3-hectare block that was planted 13 years ago. Rich, complex and concentrated, it has pear and apricot fruit, a hint of nectarine and a patina of vanilla and cinnamon spice. 2019-23 Greyton (14%)" - Tim Atkin (South Africa 2019 Special Report), 94 pts

 

 

 94 Points
Niero Condrieu Chery 2018

Niero Condrieu Chery is 100 percent Viognier.

Truly aromatic explosive expression, this wonderful vintage makes one appreciate both its richness and complexity. 
its full and savory taste in the mouth together with a beautiful mineraltaste drives us to a lasting and generous final taste.

The grapes are coming from a 0.8 hectare (2 acres) vineyard. 
The terroirs is made of decomposed granite soil on the slopes of the famous hillside of "Chéry". 
Vines are 30 years old on average.

Pair with sweetbreads cooked with morels, grilled white fish with green asparagus' risotto, veal chop, Japanese food.

 


Review:

"Lastly, and up with the crème de la crème of the appellation, the 2016 Condrieu Chéry is about as textbook as it gets. Apricots, buttered citrus, flowers, and an undeniable minerality all emerge from this medium to full-bodied, layered, multi-dimensional beauty that carries tons pure fruit, yet stays balanced and pure. Bravo!"

- Jeb Dunnuck (Northern Rhône: The Blockbuster 2015s and Elegant 2016s, January 2018), 96 pts

Pearmund Cellars Viognier Vinecroft Vineyard 2017

Explosive tropical fruit flavors: Pineapple and peach with hints of grapefruit. Powerful, yet feminine.
Sweet and ripe on the palate with peach, apricot, pineapple, and mango notes. Long and flavorful finish.

Remi Niero Condrieu Chery 2014

Niero Condrieu Chery is 100 percent Viognier.

Truly aromatic explosive expression, this wonderful vintage makes one appreciate both its richness and complexity. 
its full and savory taste in the mouth together with a beautiful mineraltaste drives us to a lasting and generous final taste.

The grapes are coming from a 0.8 hectare (2 acres) vineyard. 
The terroirs is made of decomposed granite soil on the slopes of the famous hillside of "Chéry". 
Vines are 30 years old on average.

Pair with sweetbreads cooked with morels, grilled white fish with green asparagus' risotto, veal chop, Japanese food.

 


Review:

"A deep, rich and mineral-laced style of Condrieu, Niero’s 2014 Condrieu Chéry is loaded with notions of apple blossom, honeyed tangerine, smoke and citrus. Coming all from the famed granite soils of the Chéry lieu-dit (which is one of the top terroirs in Condrieu and consist of mostly 50- to 80-year-old vines), this medium to full-bodied beauty has plenty of mid-palate depth, good acidity and a focused, yet lengthy feel on the palate. Aged 12 months in 60% stainless steel and 40% in oak, it’s a terrific success in this less than straightforward vintage.- Jeb Dunnuck"
- The Wine Advocate (Issue #222, December 2015), 92 pts

Brilliant yellow-gold. Powerful peach, melon and tangerine aromas, backed by floral and honey nuances. Silky and open-knit, showing very good heft and thrust to the juicy citrus and pit fruit flavors. Rich yet lively thanks to a core of acidity that drives a long, ginger-accented finish. Textbook Condrieu, and the type I'd drink with decadent foods, like sweetbreads or Veal Oscar. Blue cheeses would also work well.-Tanzer 93 Points

 Vinous Antonio Galloni: 93 Wine Advocate: 92
Remi Niero Condrieu Chery 2016

Niero Condrieu Chery is 100 percent Viognier.

Truly aromatic explosive expression, this wonderful vintage makes one appreciate both its richness and complexity. 
its full and savory taste in the mouth together with a beautiful mineraltaste drives us to a lasting and generous final taste.

The grapes are coming from a 0.8 hectare (2 acres) vineyard. 
The terroirs is made of decomposed granite soil on the slopes of the famous hillside of "Chéry". 
Vines are 30 years old on average.

Pair with sweetbreads cooked with morels, grilled white fish with green asparagus' risotto, veal chop, Japanese food.

 


Review:

"Lastly, and up with the crème de la crème of the appellation, the 2016 Condrieu Chéry is about as textbook as it gets. Apricots, buttered citrus, flowers, and an undeniable minerality all emerge from this medium to full-bodied, layered, multi-dimensional beauty that carries tons pure fruit, yet stays balanced and pure. Bravo!"

- Jeb Dunnuck (Northern Rhône: The Blockbuster 2015s and Elegant 2016s, January 2018), 96 pts

 96 Points
Remi Niero Condrieu Heritage 2016

Remi Niero Condrieu Heritage is made from 100% Viognier

The wine is a pure expression ot the terroir. A deep and brillant golden color, the wine is charming and well-balanced offering an enticing nose of fresh white fruits and flowers. Smooth and rich on the palate with great concentration and complex flavors supported by a hint of minerality that brings freshness and finesse to the wine. A long and elegant finish.

Vines are 30 years old on average.
Pneumatic pressing.
Alcoholic fermentation in temperature controlled stainless steel tanks.
50% of the wine is aged in French oak barrels for 12 months and the other 50% is aged in stainless steel tanks.
Batonnage (stirring of the lees)
Malolactic fermentation

The wine pairs well with salmon carpaccio, scallops, foie gras, pork loin with curry sauce, delicate Asian food, goat cheese.

Review:

"A selection of the best individual barrels/cuves, the 2016 Condrieu Heritage is drawn from the estate's oldest vines (around 70 years old), aged in stainless steel (60%) and barrel (40%). It's textbook floral, apricot aromas lead into a medium to full-bodied wine that manages to be rich and viscous without being cloying, as citrus zest and brine emerge on the long finish. - Joe Czerwinski"
- The Wine Advocate (Issue #234, December 2017), 93-95 pts

"Coming from a who’s who of vineyards (Roncharde, Côte Chatillon, La Caille, Vergelas, Corbéry and Chéry) and brought up in a mix of stainless steel and French oak, the 2016 Condrieu Héritage boasts an exotic, perfumed bouquet of wildflowers, honeysuckle, liquid rock and ripe tangerines. With medium-bodied richness and a crisp, balanced, beautifully fresh style, it just sings of pure Viognier (and Condrieu) and is a great white to drink over the coming 4-6 years."
- Jeb Dunnuck (Northern Rhône: The Blockbuster 2015s and Elegant 2016s, January 2018), 94 pts


 Wine Advocate: 95 94 Points
Remi Niero Condrieu Les Ravines 2015

Delicate and refined nose on white flesh fruits aromas followed by delicate flower notes. Very harmonious, fresh and pure on the palate. The intense and mineral touch on the finish is a genuine invitation to fondness.

Grapes come from decomposed granite soil on the slopes of the "Roncharde" , "Côte Chatillon", "La Caille", "Vergelas" and "Corbéry".
Vines are 20 years old on average.

Pneumatic pressing.
Alcoholic fermentation in temperature controlled stainless steel tanks.
40% of the wine is aged in French Oak barrels for 12 months and the other 60% is aged in stainless steel tanks.
Batonnage (stirring of the lees)
Malolactic fermentation

Asparugus with mousseline sauce, pike quenelles, pourlty, lobster en bellevue, scallops, praws with curry sauce, delicate asian dishes.

Review:

Pale gold. Heady, mineral-laced citrus and orchard fruit aromas, along with a sexy floral overtone that gains strength as the wine opens up. Silky, focused and seamless on the palate, offering intense orange, pear, white peach and bitter quinine flavors that show excellent depth as well as energy. The floral note reemerges on the strikingly long, penetrating finish, which leaves behind a sweet peach nectar note. - Tanzer 93 Points

 Vinous Antonio Galloni: 93
Riebeek Viognier 2018

Riebeek Viognier is made from 100 percent Viognier.

This unwooded style of Viognier offers an accessible wine with enough body but without wood flavors.

The color is a brilliant green-gold and the style is dry but fruity. The perfume of a floral bouquet greets the nose and follows through with lovely tropical flavors in a light but lingering palate.

Free run juice was used. After settling and acid adjustment, it was inoculated with selected yeast. Fermentation temperature stayed between 13-14 degree Celsius. Wine was left on lees for few months prior to bottling to enhance the flavor. Alcohol: 13.82% Residual Sugar: 3.4 Total Acidity: 5.3 pH: 3.5

Slightly chilled. Lovely with most entrees - from crisp salads to creamy soups. Beautiful with chicken and fish - whether served grilled or in a creamy sauce.

Siegel Special Reserve Chardonnay 2016

This Chardonnay has a pale yellow color. On the nose is is complex with citrus and tropical fruit aromas balanced with notes from the oak aging. On the palate it has good acidity with a long finish.

VINIFICATION: Alcoholic fermentation occurs at 16-17 degrees C. When the alcoholic finishes part of the wine is kept on a pump-over program.

FINNING AND FILTRATION: Once the wine has been blended it is clarified and then undergoes cold stablisation and is later filtered through clay.

AGING: Aged in French oak barrels for 6 months.

Pairs well with fish like Tilapia, salmon and white meats.

Siegel Special Reserve Chardonnay 2017

This Chardonnay has a pale yellow color. On the nose is is complex with citrus and tropical fruit aromas balanced with notes from the oak aging. On the palate it has good acidity with a long finish.

VINIFICATION: Alcoholic fermentation occurs at 16-17 degrees C. When the alcoholic finishes part of the wine is kept on a pump-over program.

FINNING AND FILTRATION: Once the wine has been blended it is clarified and then undergoes cold stablisation and is later filtered through clay.

AGING: Aged in French oak barrels for 6 months.

Pairs well with fish like Tilapia, salmon and white meats.

Siegel Special Reserve Viognier 2018

The Siegel Special Reserve Viognier has a pale yellow color with green tones. The nose is quite intense with superb notes of white peach, grapefruit and floral expression. On the palate, the wine is balanced, persistent and it has an excellent acidity.

The Siegel Special Reserve Viognier is a blend of Viognier aged in French Oak barrels for 3 months and Viognier aged on the lees in stainless steel tanks. The wine didn't go through a Malolactic fermentation in order to keep it lively and fresh.

It was bottled right after a slight filtration.

The Siegel Special Reserve Viognier goes well with thai food or fish cooked in sauce.


Review:

"Brimming with peach and floral aromas, this is is ripe enough with crisp acidity for this grape variety. Good length, too. This should be good for at least a couple of years. Drink or hold. Screw cap." - James Suckling (April 2019), 91 pts

 91 Points
Sunset Hills Shenandoah Springs Chardonnay 2017

Sunset Hills Shenandoah Springs Chardonnay is made from 100 percent Chardonnay.

This is our first release of a clone-specific wine for Sunset Hills. The goal is to show you a specific terroir, one that year after year delivers excellent fruit quality. I chose clone 96 for its complexity both in ripening and barrel aging. During ripening, the fruit has notes of pineapple and pear with great acidity. I saw this wine as a chance to highlight not only the vineyard, but how detailed we can get in growing and making wine.

100% Chardonnay:

75% Clone 96
20% Clone 76
5% Clone 17

Notes of light honeysuckle, Asian pear, raw almond, and lemon custard. Medium body and medium acid.


Sunset Hills Viognier 2017


Tropical notes of pineapple and apricot on the nose. Crisp lemon lime, pear, and white flower wash over the palate.

The 2016 growing hit a rain right at flowering, diminishing the fruit set of the vines. This may have decreased yield, but on the contrary helps with even and quick ripening. With a hot spell at the end it led to a very fruit forward wine with beautful tropical aromatics. 5 - 15 years old vines.


 
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Mordoree Chateauneuf-du-Pape La Reine des Bois 2017



Mordoree Chateauneuf-du-Pape La Reine des Bois is made from 80% Grenache, 10% Mourvèdre, 5% Syrah, 2.5% Vaccarese, 2.5% Counoise.

60 year-old vines
Aged in 50% oak barrels.
Deep ruby red color, red fruits aromas leading to leather, black truffles and coffee notes. Fat and concentrated on the palate, with liquorice and dark fruit flavors.
Pairs well with game and red meats, cheeses.

Review:


"The saturated purple-hued 2017 Châteauneuf Du Pape Cuvée De La Reine Des Bois is another brilliant wine from this estate. Made from 80% Grenache, 10% Mourvèdre, and 5% Syrah and Vaccarèse (as well as a few other varieties) brought up in 80% stainless steel and 20% old barrels, it offers an extraordinary bouquet of blackcurrants, chocolaty herbs, ground pepper, and graphite. Deep, rich, full-bodied, and concentrated, it stays pure and flawlessly balanced on the palate, with silky tannins. I love everything about this wine, which reminds me of a slightly plusher example of the 2010. It has some upfront charm today and will continue drinking brilliantly for 15 years or more."

- Jeb Dunnuck (August 16th 2019), 97 pts



 97 Points