E. Guigal Condrieu 2022

Winery Background and History

Founded in 1946 by Étienne Guigal in Ampuis, France, Guigal rose quickly to prominence in the Northern Rhône, becoming known for impeccable vineyard holdings and meticulous winemaking. Under Marcel Guigal and now Philippe Guigal, the estate has broadened its reach while maintaining prestige in appellations like Hermitage, Côte-Rôtie, and Condrieu. The Condrieu “Collection” wines—including Condrieu 2022—aim to showcase Guigal’s commitment to expressing the elegance, aromatics, and terroir purity of Viognier from steep, granite-rich hillsides with exacting standards.

Producer and Wine Maker

This wine is crafted under Philippe Guigal. Grapes are hand harvested, sorted and vinified to maximize aromatic intensity and structure. The team uses both new oak and stainless steel; one-third of the ferment is in new barrels, two-thirds in steel. They conduct malolactic fermentation for texture and use older vines to ensure depth and complexity. Guigal’s production seeks a balance: opulent fruit and floral notes with minerality and freshness.

Vineyards and Micro Climate

Vines average around 30 years of age, farmed on steep granite hillsides with sand intermixed soils. The Condrieu appellation is tiny, nestled on both banks of the Rhône just south of Côte-Rôtie, with slopes that demand low yields and precise viticulture. The 2022 vintage was marked by warm, dry conditions, earlier harvest, small berries, and concentrated fruit—yet cooled nights preserved acidity and aromatics.

Vinification & Aging Methods

After hand-harvest and sorting, part of the wine was fermented in new oak barrels and aged therein for about 8 months; the remainder was fermented and aged in stainless steel. Full malolactic fermentation gives roundness and creamy texture. Oak is used judiciously to enhance spice and complexity without overpowering the varietal fruit. Blending of barrel and stainless components yields texture, richness, and a signature Guigal style.

Tasting notes

Elegant pale gold color. Aromas burst of white peach, apricot, honeysuckle, fresh flowers, baked lemon, with flint and mineral undertones. The palate is full-bodied yet balanced: rich fruit, creamy texture, citrus zest, white tea, and a firm mineral backbone cut by acidity. Finish is long, with lingering stone fruit, spice, and a subtle bitterness that adds tension.

Food & Wine Pairing

Ideal with rich seafood (lobster, scallops), grilled or roasted white meats (chicken with cream sauce), foie gras, creamy risotto, truffle dishes, or pâté. Also pairs beautifully with soft cheeses and lighter, aromatic Asian cuisine. Its balance of richness and acidity makes it versatile with both delicate and complex flavors.

Service Methods and Temperatures

Serve chilled at 11-13 °C. Use a white-wine glass that allows aromatics to lift. Decanting is unnecessary but aeration in the glass helps open up bouquet. Pour gently to preserve freshness. Once opened, consume over 2-3 days with stopper to retain character.

Storage and Aging Potential

Drinkable now, with freshness for next 4-6 years. Under ideal cellar conditions (12-14 °C, stable humidity, dark), it can evolve over the next decade. Over time tertiary aromas like honey, nut oil, beeswax, and matured fruit will develop, while mineral edge and acidity persist.

Grape Varietals & percentage used

100 % Viognier

ABV

14.5 %

Scores

93 Wine Spectator

92 James Suckling

92 Wine Advocate