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38-651: Château-Grillet AOC is effectively an enclave of the Condrieu appellation, which also produces Viognier-only white wines. These appellations are located just south of Vienne in the northern part of the Rhône valley. The production of white wine in the Rhône region is relatively small compared to the red wines. Condrieu and Château-Grillet are the only appellations in northern Rhône that are exclusively white wine appellations. The situation of an AOC (or other official wine designation) owned by

76-597: A 12 miles (19 km) stretch of the Rhône. The AOC region begins at the town of Condrieu and extends south along the west bank of the river to the town of Limony. Within the AOC is 8.5 acres (3.4 ha) of Château-Grillet, which has its own micro-appellation. The only wine that can be sold under the Condrieu AOC is a white wine made entirely from Viognier. The clone of Viognier grown in Condrieu produces low yields of small berries and

114-546: A combination of new and old oak barriques . The Château-Grillet AOC can only be used for still white wines made from Viognier. The planting density must be at least 8,000 vines per hectare, and the base yield is 37 hectoliters per hectare. The grape must reach a maturity giving at least 178 grams per liter of sugar in the must (corresponding to 10.5 per cent potential alcohol ), and the finished wines must have at least 11.5 per cent alcohol by volume but no more than 14 per cent after any chaptalisation . The wines must be dry with

152-441: A good vintage Château-Grillet are typically apricot, truffle, and honey on the nose, and apricot, orange and tangerine on the palate. More floral aromas are present on the nose with some aging, typically eight years or more. The fruit aromas associated with Château-Grillet are therefore somewhat different than from those typically found in Condrieu, where pear is often found. Château-Grillet cellars its wines for at least 24 months in

190-653: A maximum of 4 grams per liter of sugar. Condrieu AOC Condrieu ( French pronunciation: [kɔ̃dʁijø] ; from the French coin de ruisseau meaning "corner of the brook ") is a French wine -growing Appellation d'Origine Contrôlée (AOC) located in the northern Rhône , near Vienne and to the south of the Côte-Rôtie AOC . The vineyards are situated in the seven communes of Limony , Chavanay , Malleval , Saint-Michel-sur-Rhône , Saint-Pierre-de Boeuf , Vérin , and Condrieu . These communes are in

228-574: A single estate is a situation known as a monopole . There are several other monopole estates in France including Romanée-Conti , La Tâche , La Romanée , Clos de Tart , and Clos de la Coulée de Serrant . The Neyret-Gachet family acquired the Château-Grillet estate in 1830, and the family retained ownership until the estate was purchased by French billionaire François Pinault in 2011. As of 2019, winemaker Chu Jaeok, formerly of Domaine d’Eugenie, became

266-424: A sweet late harvest wine . Condrieu wine is often characterised by delicate aromatics of peaches , dried fruit and white flowers. Some examples also have notes of anise , star fruit and melons . Often the wine is full bodied and rich in a style that is texturally similarly to Chardonnay . Normally the wine is made dry but the fruitiness and perfume of the bouquet can suggest sweetness. The Viognier grape

304-418: Is added to the must, naturally occurring enzymes break down the sucrose molecules in sugar into glucose and fructose , which are then fermented by the yeast and converted into alcohol and carbon dioxide . In warmer regions, where overripening is a concern, the opposite process of rehydration (dilution with water) and acidification is used. This is used in jurisdictions such as areas of California, where if

342-457: Is best consumed within three years of harvest . The Oxford Companion to Wine describes Condrieu as one of the few luxury wines that is meant to be consumed young, typically within two to four years. Wine writer Tom Stevenson recommends drinking Condrieu within four to eight years of harvest and notes that its freshness and purity can be lost as the wine ages. James Molesworth of Wine Spectator notes that some vintages of Condrieu, such as

380-495: Is less productive than the clones planted in other regions of France, such as the vin de pays wine of the neighboring Ardèche department. This contributes to the expense of Condrieu AOC wine, of which only 30 000 or so cases are produced annually. In the early to mid 20th century, Condrieu producers tended to make wines that were off-dry to sweet but by the end of the century the trend was to produce mostly dry wines. In particularly favourable vintages , some producers will make

418-465: Is naturally low in acidity, which challenges growers and winemakers to keep the wine from becoming flabby and bleak. Some winemakers in the region use malolactic fermentation and some do not. The delicate flavors of the wine can be overwhelmed by too much oak during the winemaking process. The ability of Condrieu to age is much discussed in the wine industry and opinions differ. Some experts like Master of Wine Mary Ewing-Mulligan believe that it

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456-411: Is one of the smallest appellations in France, but the area under vine expanded in the 1970s and 1980s (the era when Rhône wines started to see an increase in demand), from 1.7 hectares (4.2 acres) in 1971, to 2.3 hectares (5.7 acres) in 1977, 3.0 hectares (7.4 acres) in 1982 and 3.8 hectares (9.4 acres) in 1991, which has remained the vineyard area until at least 2005. This was achieved by actually planting

494-491: Is only of half as large, or 0.85 hectares (2.1 acres). Château-Grillet is by tradition a wine which is intended to be drunk with some maturity, often around 10 years or more from the vintage year. This style has been kept by the appellation's single producer and sets Château-Grillet apart from the Condrieu wines from most producers, or indeed almost all wines produced from Viognier grapes, which are styled to be drunk fairly young and often aims more for opulence. Aromas present in

532-466: Is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation . The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal . This process is not intended to make the wine sweeter , but rather to provide more sugar for the yeast to ferment into alcohol. Chaptalization has generated controversy and discontent in

570-403: Is therefore economically difficult when demand and prices are low. This was particularly felt by some Rhône appellations in the early post-World War II era, including Condrieu and its neighbour Côte-Rôtie , with the 1950s and 1960s a particularly difficult time. Rhône wines in general started to be more in demand from the early 1970s, and stronger so from the late 1970s/early 1980s. From this time,

608-457: The French wine industry due to advantages that the process is perceived to give producers in poor-climate areas. In response to violent demonstrations by protesters in 1907, the French government began regulating the amount of sugar that can be added to wine. Chaptalization is sometimes referred to as enrichment , for example in the European Union wine regulations specifying the legality of

646-618: The Loire would carry the wine to the Canal de Briare and then to Paris. During periods of peace between France and Great Britain , Condrieu would find its way to the London market. For most of the 20th century before the early 1970s, the only northern Rhône wine well-known far from the region was Hermitage , and there was little demand on the export market for Rhône wines. Producing wine from hillside vineyards requires more labour than on flat vineyards, and

684-559: The Mosel region during this difficult period. At the turn of the twentieth century, the process became controversial in the French wine industry with vignerons in the Languedoc protesting the production of "artificial wines" that flooded the French wine market and drove down prices. In June 1907, huge demonstrations broke out across the Languedoc region with over 900,000 protesters demanding that

722-405: The 2004, will produce more intense, concentrated wines that will age gracefully. The Condrieu AOC can only be used for still white wines made from Viognier. The planting density must be at least 6 500 vines per hectare, and the base yield is 41 hectoliter per hectare. The grape must reach a maturity giving at least 178 g/L sugar in the must (corresponding to 10.5 per cent potential alcohol ) and

760-652: The French departments of Ardèche , Rhône and Loire on the steep slopes of the foothills of the Massif Central on the right bank of the Rhône . The four southernmost communes can also produce wine under the Saint-Joseph AOC . The wines made in this AOC are exclusively white , from the Viognier grape , which may have originated in the region. The smaller AOC of Château-Grillet is enclaved within Condrieu and produces wines that are also 100% Viognier. The Condrieu AOC

798-448: The amount of sugar that could be added to wine. Different techniques are employed to adjust the level of sugar in the grape must. In the normal chaptalization process, cane sugar is the most common type of sugar added although some winemakers prefer beet sugar or corn syrup . In many wine regions, brown sugar is an illegal additive, and in regions that disallow chaptalization altogether, grape concentrate may be added. After sugar

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836-544: The appellation's border, which at the time was far from fully exploited and at one stage included many abandoned vineyards. The area under vine was less than 12 hectares (30 acres) in the 1960s, 14 hectares (35 acres) in 1982, 98 hectares (240 acres) at the end of the century and 135 hectares (330 acres) in 2005. As in much of Northern Rhone, the climate of Condrieu is continental and characterized by cold wet winters and hot summers. Ideally situated vineyards are planted on granite soils and face south, which aids growth during

874-580: The cool months of late spring and early autumn. The well-drained granite soil retains heat during the day and reflects it back to the vines at night. In some areas the soil includes a fine layer of decomposed chalk , flint and mica which is known in the region as arzelle . The best vineyards have some natural shelter from the fierce northern winds that blow through the region and wreak havoc during flowering . The steep incline of many vineyards exposes them to soil erosion . The Condrieu AOC covers more than 500 acres (202 ha) of hilly terrain located along

912-534: The estate where the soil is lighter and more fragmented than in the Condrieu AOC . The slopes are shaped in the form of a natural amphitheater with south-southeastern sun exposure. The estate's vines average 40 years of age, and as a result produce very low yields . The slim brown bottles of Château-Grillet are easily recognised and are used by no other French winery. Until 1987, 70 centiliter bottles were used, but 75 cl bottles have been used since. Château-Grillet

950-449: The finished wines must have at least 11.5 per cent alcohol by volume, but no more than 14 per cent after any chaptalisation . If the wine has more than 45 grams per liter of sugar (only applicable for rare sweet Condrieu wines), it must not have been chaptalised to reach that sugar level. 45°27′50″N 4°46′06″E  /  45.46389°N 4.76833°E  / 45.46389; 4.76833 Chaptalisation Chaptalization

988-521: The first woman to make the estate's single wine: Vin Blanc de Château-Grillet. Less than 10,000 bottles are produced each year. The estate also produces two Brandies: Fine du Château-Grillet and Marc du Château-Grillet. The former is distilled from the Château-Grillet wine while the latter is a pomace brandy . The vineyards stretch over two communes: Saint-Michel-sur-Rhône and Vérin . The vines are situated in terraces on steep granite cliffs surrounding

1026-400: The full area within the appellation border, and this is now practically fully planted to vines. Château-Grillet is sometimes erroneously claimed to be the smallest appellation in France, which is incorrect since several Burgundy Grand Cru appellations are smaller. At the start of the 1970s expansion, Château-Grillet was actually of the same size as Romanée-Conti , but its neighbour La Romanée

1064-472: The government take action to protect their livelihood. Riots in the city of Narbonne prompted Prime Minister Georges Clemenceau to send the French army to the city. The ensuing clash resulted in the death of five protesters. The following day, Languedoc sympathizers burned the prefecture in Perpignan . In response to the protests, the French government increased the taxation on sugar and passed laws limiting

1102-439: The must has excess sugar for normal fermentation, water may be added to lower the concentration. In acidification, tartaric acid is added to the must to compensate for the high levels of sugar and low levels of acid naturally found in ripe grapes. In Champagne production , measured quantities of sugar, wine, and sometimes brandy are added after fermentation and prior to corking in a process known as dosage. Chaptalization, on

1140-405: The négociant business of Marcel Guigal at Ampuis helped expand the market for Condrieu wines. Guigal primarily made his name with his Côte-Rôtie wines which then paved the way for his bottlings from other appellations, which also includes a significant portion of white wine. Guigal's Condrieu was sourced from small growers in the appellation. The increase in demand led to new plantations inside

1178-477: The other hand, involves adding sugar prior to fermentation. Champagne producers sometimes employ chaptalization in their winemaking when the wine is still in the form of must. Some wine journalists contend that chaptalization allows wine makers to sacrifice quality in favor of quantity by letting vines overproduce high yields of grapes that have not fully ripened. Also, winemakers have been using technological advances, such as reverse osmosis to remove water from

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1216-649: The practice within EU. The legality of chaptalization varies by country, region, and even wine type. In general, it is legal in regions that produce grapes with low sugar content, such as the northern regions of France, Germany, and the United States. Chaptalization is, however, prohibited in Argentina, Australia, California, Italy, Portugal, Spain and South Africa. Germany prohibits the practice for making Prädikatswein . The technique of adding sugar to grape must has been part of

1254-463: The process of winemaking since the Romans added honey as a sweetening agent. While not realizing the chemical components, Roman winemakers were able to identify the benefits of added sense of body or mouthfeel . While the process has long been associated with French wine, the first recorded mention of adding sugar to must in French literature was the 1765 edition of L'Encyclopedie , which advocated

1292-508: The technique as a means of strengthening and preserving wine. In the 1840s, the German wine industry was hard hit by severe weather that created considerable difficulty for harvesting ripened grapes in this cool region. A chemist named Ludwig Gall suggested Chaptal's method of adding sugar to the must to help wine makers compensate for the effects of detrimental weather. This process of Verbesserung (improvement) helped sustain wine production in

1330-655: The unfermented grape juice, thereby increasing its sugar concentration, but decreasing the volume of wine produced. Control of chaptalization is fairly strict in many countries, and generally only permitted in more northerly areas where grapes might not ripen enough. In the European Union , the amount of chaptalization allowed depends on the wine growing zone . Dispensation to add another 0.5% ABV may be given in years when climatic conditions have been exceptionally unfavorable. National wine regulations may further restrict or ban chaptalization for certain classes of wine. In some areas, such as Germany, wine regulations dictate that

1368-429: The use of sugar for sweetening wine over the previously accepted practice of using lead acetate . In 1777, the French chemist Pierre Macquer discovered that the actual chemical benefit of adding sugar to must was an increase in alcohol to balance the high acidity of underripe grapes rather than any perceived increase in sweetness. In 1801, while in the services of Napoleon , Jean-Antoine-Claude Chaptal began advocating

1406-471: The wine makers must label whether or not the wines are "natural," i.e. without sugar. Other areas, such as France, do not have such label requirements. In the United States , federal law permits chaptalization when producing natural grape wine from juice with low sugar content. This allows chaptalization in cooler states such as Oregon , or in states such as Florida where the native grape ( Muscadine )

1444-399: Was officially created in 1940. Viticulture in the area around Condrieu has existed since at least Roman times and it is possible that the area was first cultivated by the native Allobroges tribe. In the 18th century, Condrieu enjoyed a period of popularity as it gained access to the lucrative Parisian market. The wine was transported north by land to the city of Saint-Étienne where

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