March 13, 2016 - Past peak, but still drinking pretty well. Don't serve directly from the refrigerator - it drinks much better when it is warmed a bit from the fridge.
December 26, 2013 - Did not delve into this as much as I would have liked but I thought this was a very balanced and well made wine. Mostly mineral, floral, lavendar and citrus notes on both the nose and palate with a slightly oily texture but without the huge mouthfeel and sometimes high alcohol that I tend to get from white wines from this region. Should have bought more at the sale price paid.
March 12, 2013 - This wine is a lovely Condrieu, drinking nicely now. Perfect with hamachi sashimi, still very good with sea bream.
The wine looks Yellow gold colored.
February 24, 2013 - Floral notes, a very pretty wine.
June 5, 2012 - Beautiful florality in the nose, great mouthfeel. Stood up to rich Copper River salmon. Excellent wine!
April 18, 2012 - not quite the 2006, but a beautiful wine, with years ahead.
February 12, 2012 - The aromatics are fantastic, showing evolving tones of fresh watermelon, hay, white flower, dried green herbs, and underlying almond butter. The palate follows the nose, opening with lush watermelon, cranberry, and fresh tropical fruits. The mid-palate quickly yet seamlessly becomes more savory, adding elements of forest floor and fresh green herbs. The finish is long and intrigues with intermingling lime and cucumber. The wine is undoubtedly concentrated in flavor as well as medium to full bodied, but remains distinctly fresh on the palate. With this wine Francois Villard delivers another great expression of Viognier. R&M 91
January 28, 2012 - perfect with sashimi, great acid/fruit balance!
January 13, 2012 - Mrs. BBob's note: Herbacious, cucumber, dill. Touch of butter, but they all have that. "I LIKE IT"
November 19, 2011 - I put this in the breed of Guigal's Condrieus, i.e. not my favorite. Definitely oaked but still some floral and white-pitted fruit peaking through. Not as vicious as some Condrieu's I have had but I think this has to do with the oak that masks the acidity. I think traditional versions especially when they are not afraid to let oxidized notes seep in with age.