Hiking and Wine between Côte-Rôtie and Condrieu
This guided hike plunges you into the heart of the prestigious vineyards of Côte-Rôtie and Condrieu, on trails rarely used by visitors. It is distinguished by the perf...
Profile
Structure
Drinking window
Best 3 to 5 years from vintage.
vintage3 yrs5 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: fresh fruit, pear, white peach
Palate: opulent
Intense, luminous golden yellow; pear and white peach; very round and rich on the attack, opulent in texture, with a fresh, light finish.
What it pairs with
- Apéritif Served chilled as a sweet-leaning white before the meal.More wines for aperitifs and small plates →
- Fresh fruit dessert Peach and pear echo the wine's fruit.More wines for dessert →
- Seared foie gras The wine's residual sugar and full body match the richness of liver.More wines for foie gras →
Facts
- Producer
- E. Guigal · visiting guide
- Grapes
- Viognier (100%)
- Classification
- Condrieu AOC
- Oak
- 12 months in new oak; low-temperature fermentation in new vats, stopped naturally at 14% alcohol with 55 g/l residual sugar
- ABV
- 14.0%
- Drinking window
- 3-5 from vintage
Frequently asked about Condrieu Luminescence
What does Condrieu Luminescence taste like?
Aroma: fresh fruit, pear, white peach. Palate: opulent. Intense, luminous golden yellow; pear and white peach; very round and rich on the attack, opulent in texture, with a fresh, light finish.
When should I drink Condrieu Luminescence?
Guigal gives an ageing potential of 3 to 5 years and recommends serving at 10 to 12 C.
What food pairs with Condrieu Luminescence?
Apéritif is the first match; Fresh fruit dessert, Seared foie gras also suit it. Served chilled as a sweet-leaning white before the meal.
What grapes are in Condrieu Luminescence?
Viognier (100%). Classification: Condrieu AOC.
How is Condrieu Luminescence aged?
12 months in new oak; low-temperature fermentation in new vats, stopped naturally at 14% alcohol with 55 g/l residual sugar.
Tags
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