jamie goode's wine blog: A lovely Viognier

Wednesday, February 13, 2008

A lovely Viognier

Very impressed by tonight's wine, a Viognier from the South of France. It wasn't so long ago that Viognier was a rarity. Now it seems everyone is growing it, especially in the Languedoc. Growing Viognier is one thing; doing it well is another matter - but Anna and Jorge Maslakiewicz seem to have got it just right. Their success has come by skill and hard work: they identified the style they wanted to make, took great care in the vineyard and cellar, and then benchmarked their wine against other Viogniers until they were sure they'd got it right. The results are impressive.

Domaine St Ferreol Viognier 2006 Vin de Pays d'Oc, France
Lovely stuff. Beautifully aromatic nose with tangerine peel, apricot, honey and vanilla notes. The palate has a lovely texture and great balance, with bright fruit, a hint of sweetness and a rich texture. Rich but not too rich, this is the qualitative equal of a good Condrieu. 90/100 (Not available in the UK yet; 6 Euros ex-cellar price)
Added later: it is now available in the UK from The Flying Corkscrew, Le Caviste, Bertrand & Nicholas, Leon Stolarski Fine Wines - priced 9.95 or therabouts

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At 1:09 AM, Anonymous Leon Stolarski said...


Correction - it is available in the U.K. ;-) Jorge Maslakiewicz brought a sample to me last week and I was very impressed. So I added it to my list straight away (Jorge conveniently had a few boxes in his car). And I am amazed at the similarity between your tasting note and mine - which probably goes to show how beautifully delineated this wine is;

Bright, clear, medium straw/gold colour. The nose has enticing aromas of apples, apricots and honey, with a touch of oak vanillin and notes of cinnamon, clove and ginger. The initial mouth-feel is fairly rich and quite honeyed, with the faintest hint of residual sugar. There are some lovely flavours of apricot and peach, along with some citrus notes which add a delightful freshness - not so much lemon as mandarin orange and a touch of zest. The wine was allowed to undergo malolactic fermentation (the natural conversion of of harsher malic acid into softer lactic acid) and it makes for a lovely, quite complex wine, which is drinking beautifully already. Cracking stuff!

Best regards

At 12:07 AM, Blogger Jamie said...

Thanks Leon, I've added the details above. Seems like we agreed - always nice to see resonances in shared tasting notes.


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