White Rhône Wines
White wines from the northern Rhône: Viognier from Condrieu, Marsanne and Roussanne from Saint-Péray, and an Ardèche blend from Hervé Souhaut.
What defines white Rhône
The white wines of the northern Rhône come from a small set of grapes on granite slopes. Condrieu is made from Viognier alone, the only grape the appellation permits, on steep terraced climats such as Verchery and La Bonnette. Saint-Péray, opposite Valence, is made from Marsanne and Roussanne. Further west, in the Ardèche, Hervé Souhaut blends Viognier and Roussanne from old vines on decomposed granite.
Style
Condrieu shows apricot, white peach and honeysuckle with a rich, textured palate and a dry finish. Saint-Péray is more restrained, with white peach, almond and a rounded texture. The granite gives both a saline, stony edge that keeps the richness in check.
How to choose and serve
For the aromatic side of Viognier, choose a Condrieu: Clusel-Roch Verchery, Pierre Rostaing La Bonnette or Domaine du Tunnel. For a firmer, less perfumed white, choose Alain Voge's Saint-Péray Fleur de Crussol. Hervé Souhaut's Romaneaux-Destezet sits between the two. Serve between 12 and 14 °C, in a wide glass. These wines suit lobster, scallops, roast chicken, creamy goat cheese and lightly spiced dishes.
How long to keep
Northern Rhône whites are generally opened young: our cellar notes give 2 to 8 years from the vintage, and Condrieu is at its most aromatic within its first few years.
The selection is small and stock is often a few bottles per cuvée, so write to the concierge if you would like a wine held for you.