On the pour: Condrieu
Author: Sophie Thorpe
What is it? The new vintage from the Rhône is now available En Primeur, but this Condrieu is actually here already, offering a first taste of the 2018s. Condrieu produces extraordinary wines from the Viognier grape – exotic and voluptuous whites, the best of which have a thread of saline minerality running through them to temper the hedonism.
Why’s it different? Jean-Claude Mouton is one of the top growers in the area, working with two distinct sites which produce very different but equally glorious expressions of Viognier. This, the Côte Chatillon, is the more powerful of the two, versus the more elegant Côte Bonnette. There’s a smoky mineral note alongside generous peach fruit, exotic florals, spice and candied peel on the nose, while the palate has the grape’s signature viscosity. It’s luxurious, but mouth-wateringly fresh with a long, saline finish.
What should I eat with it? Sweeter shellfish – think langoustine, king prawns and lobster – would be superb. Recipes with gentle, aromatic spice would complement the wine’s exoticism, especially if there’s a fruity element, such as a Thai prawn mango salad, or pork and peach skewers. In fact, our Head Chef’s coronation chicken would be an excellent partner.
How much? £4 for a taste, £50 for a bottle
Drop into our London Shop at 63 Pall Mall to taste it for yourself.