E. Guigal Condrieu La Doriane 2023

Winery Background and History

Maison E. Guigal was founded in 1946 in Ampuis, Northern Rhône, by Étienne Guigal. Over generations (Étienne → Marcel → Philippe), the estate has become one of the greatest names in Rhône wine. Condrieu La Doriane was first released in 1990, conceived as Guigal’s premier single-vineyard Viognier from Condrieu, intended to showcase the highest expression of beauty, oak, fragrance, and aging potential for white Rhône.

Producer and Wine Maker

Guigal’s in-house team, under Philippe Guigal, produces La Doriane with meticulous attention. Grapes are selected from the top parcels in Condrieu, hand harvested, and vinified with high oak influence. Only the best fruit is used and maturation is in new French oak barrels to add texture, complexity and to age gracefully.

Vineyards and Micro Climate

La Doriane sources from several prized lieux-dits (vineyard plots) in Condrieu: including Cote Chatillon, Chéry, Vernon, Volan, and Colombier (in communes like Condrieu, Malleval, etc.). These vineyards are on steep granite or granitic soils, often with mineral, iron components. The climate has hot days, cooler nights, giving ripeness with aromatic lift. Yields are low, vines are older, enhancing concentration.

Vinification & Aging Methods

The 2023 vintage was matured for nine months in 100 % new French oak. The wine sees full malolactic fermentation (MLF) to round acidity and enrich texture. Fermentation is likely temperature controlled to preserve aromatic compounds. The élevage in new oak gives richness, spice, and aromatics that combine with fruit purity.

Tasting Notes

Aromas of orange blossom, honeyed flowers, toasted spice, and grilled peach. On the palate it is medium-full bodied, focused, intense, with peach, apricot, white peach, jasmine, honeysuckle and a stony minerality. Rich texture, creamy oak integration, long and generous finish with citrus zest and depth.

Food & Wine Pairing

Pairs well with fine seafood (scallops, lobster), poultry in creamy sauces, foie gras, dishes with mushrooms or truffle, roasted vegetables, and even richer appetizers like pâtés. Also excellent with creamy pasta or dishes featuring citrus or herbal notes to balance richness.

Service Methods and Temperatures

Serve at about 11-13 °C. Decanting briefly is optional but helpful to let oak scents open and aromas widen. Use a good white wine glass with enough bowl to capture aromatics from oak and Viognier. Let rest after opening.

Storage and Aging Potential

This wine has strong aging potential. Drink window starts around 2025-2026 and will develop through 2034 and possibly longer. With good cellaring (cool, 10-12 °C, stable, dark) it will develop tertiary notes—honey, nuts, toast, wax—with fruit fading more gently over time.

Grape Varietals & percentage used

100 % Viognier 

ABV

14.5 % 

Scores

• Jeb Dunnuck — 98 Points 

• James Suckling — 95 Points 

• Vinous Media (Nicolas Greinacher) — 94 Points