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 12 years from vintage.
vintage3 yrs12 yrs14 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: white peach, apricot blossom, honey, ginger, white flowers
Palate: rich stone fruit, layered complexity, creamy texture, mineral backbone, extraordinary finish
From the oldest Viognier vines in Condrieu, the Coteau de Vernon is considered the appellation's greatest Viognier. Christine Vernay continues her father's legacy with this flagship single-vineyard wine.
What it pairs with
- Seared foie gras with apricot chutney The wine's apricot blossom and honey profile is the classic foie gras pairing.More wines for foie gras →
- Lobster with saffron butter The wine's richness and mineral depth match luxurious shellfish.More wines for lobster →
- White asparagus with mousseline sauce The classic Viognier and white asparagus pairing, with Coteau de Vernon's old-vine concentration matching the dish's umami depth.More wines for vegetables and salads →
With cheese
How to serve Condrieu Coteau de Vernon
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
- Pair with. Seared foie gras with apricot chutney, Lobster with saffron butter, White asparagus with mousseline sauce. Match the wine's structure to the dish's fat and salt.
History
Georges Vernay saved Condrieu from near-extinction in the 1970s when fewer than 2 hectares remained in production. The Coteau de Vernon, first produced in 1979, became the appellation's benchmark and a symbol of its revival.
- 1953Georges Vernay founds the domaine and begins replanting abandoned Condrieu parcels
- 1979First separate bottling of Coteau de Vernon from the oldest Vernay-holding vines
- 1996Christine Vernay takes over the domaine from her father
Facts
- Producer
- Georges Vernay · visiting guide
- Grapes
- Viognier (100%)
- Classification
- Condrieu AOC
- Oak
- 9 months in French oak barrels, 20% new
- ABV
- 14.0%
- Price
- EUR 100-160 at retail
- Drinking window
- 3-12 from vintage
- First vintage
- 1979
- Organic
- ECOCERT
Frequently asked about Condrieu Coteau de Vernon
What does Condrieu Coteau de Vernon taste like?
On the nose, white peach, apricot blossom, honey, ginger, white flowers. On the palate, rich stone fruit, layered complexity, creamy texture, mineral backbone, extraordinary finish. Structurally full-bodied, low tannins, medium acidity with a very long, floral and honeyed finish. From the oldest Viognier vines in Condrieu, the Coteau de Vernon is considered the appellation's greatest Viognier. Christine Vernay continues her father's legacy with this flagship single-vineyard wine.
When should I drink Condrieu Coteau de Vernon?
Drink 3-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Condrieu Coteau de Vernon?
Seared foie gras with apricot chutney is the canonical pairing. Other strong matches include Lobster with saffron butter and White asparagus with mousseline sauce. The wine's apricot blossom and honey profile is the classic foie gras pairing.
What grapes are in Condrieu Coteau de Vernon?
The blend is Viognier (100%). The wine is classified as Condrieu AOC.
Tags
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