Paul Jaboulet’s Condrieu “Les Cassines” takes its name from the small, charming fishermen’s houses (Cassines) that were once found along the Rhône River near Condrieu, which formerly served as a port town. The wine is made from 100% Viognier, sourced from a couple of small plots on a steep, south-facing slope planted with vines that are 20–30 years old. The deep subsoil of granite and mica gives highly aromatic, precise, and mineral-driven wines.
The grapes are hand-harvested and transported to the cellar in small crates to avoid oxidation. The pressing is done with whole bunches, and the must then undergoes spontaneous fermentation with the grapes’ natural yeasts in a combination of stainless steel tanks, egg-shaped concrete tanks, and French oak barrels. The wine then goes through malolactic fermentation and is aged for 8 months sur lie in the same types of vessels used for fermentation, with regular stirring.
Condrieu “Les Cassines” has a beautiful, bright pale golden colour. The nose offers delicious notes of peach, apricot, acacia blossom, as well as dried almonds and hazelnuts. On the palate, the wine reveals more body and richness, with Viognier’s classic charm and complexity. The wine has a fine underlying acidity throughout, which matches the exotic notes beautifully. A world of vibrancy, concentration, and above all finesse.
Serve it with fish and seafood, as well as desserts featuring baked apples or mango.
