Viognier is a white grape variety from France renowned for its heady aromas. In the space of a few decades, plantings have boomed from a dwindling presence in the Rhône to international popularity.
Viognier is distinguished by a potent perfume of peaches and jasmine. On the palate expect bold apricot fruit in a rich, low acid style that is balanced in the finest examples by ginger spice, fresh hay and a savoury, stony finish. Oaked examples can be particularly weighty and exotic. Underripe Viognier can feel rather hollow and lacking in the variety’s hallmark aromas. However, if the fine balance tips into overripeness, Viognier easily becomes fat and oily with alcoholic heat edging out freshness. Even the finest examples rarely benefit from extensive bottle aging.
Viognier has been grown in the Northern Rhône for centuries, but its origins remain uncertain. Scientists have established a genetic link with fellow Northern Rhône variety Syrah, as well as Piedmont’s Nebbiolo and Freisa, although none of these red grapes share obvious characteristics with
the flamboyant, white-skinned Viognier.
Viognier is most famously linked to the Northern Rhône appellation of Condrieu, where it is the only permitted variety. The same is true of the tiny neighbouring appellation of Château Grillet, while a small amount of Viognier also features in Côte Rôtie. Further afield, Viognier plantings have surged in the Languedoc since the 1990s and the variety now has a significant presence across southern France. In Europe small pockets of Viognier are dotted from Catalonia to Switzerland, Italy, Austria, and Greece. The variety has also been widely adopted in the New World, with the most prolific plantings in California’s Central Coast and Australia. Viognier is the flagship white variety of Virginia and in recent decades has seen a surging presence in countries including Argentina, Chile, Uruguay, and South Africa.
Condrieu & Château Grillet, Northern Rhône, France
A small proportion of Viognier is commonly blended with Syrah in Côte Rôtie to lift the wine’s aromatics and enhance its texture. The technique has now been adopted by several ambitious producers, especially in California and Australia, where Clonakilla is a notable pioneer.
- Yves Cuilleron, Condrieu, Northern Rhône
- Yalumba, Barossa & Eden Valley, Australia
- Clonakilla, Canberra, Australia
- Lismore, Cape South Coast, South Africa
This grape variety is also known by the name of:
Barbin, Galopine, Petit Viognier, Petit Vionnier, Vugava bijela, Viogné, Viogner
