Viognier Wines

Viognier—a Delicious Aromatic Rhône Variety

When grown in the right places Viognier renders highly aromatic white wines redolent of peach, apricot, and orange blossoms. In its homeland of the northern Rhône Valley, it’s dry and crisp, but New World versions of Viognier are often made in an off-dry style.

Viognier is one of the most difficult of all winegrapes to grow. It’s reluctant to bear fruit and very susceptible to vine diseases such as powdery mildew. It’s also a shy bearing vine and is extremely particular about the location where it’s grown. And to top off all these disqualifications, there is currently only a single clone of Viognier available to vineyardists. That’s because before the 1980s Viognier grew only in two vineyards in France—Condrieu and neighboring Chateau Grillet.

Viognier’s wild success in California and then worldwide is largely attributable to the pioneering efforts of Josh Jensen (Calera Wine Company, Hollister) and John Alban (Alban Vineyards, San Luis Obispo). These seminal winemakers produced Viognier wines that competed with their French prototypes, and still do.

Fine California Viognier is characterized by an exotic, sensual, and highly aromatic profile. In the hands of a fine winemaker it’s kept away from oak influence and is made in a refreshingly crisp style. Most New World Viognier is made with an eye on a market that still favors a rounder, off-dry style. So if you want to experience Viognier at its best, seek out the best producers. You will pay a premium price for the best examples of it.

California’s Viognier acreage now surpasses all of France and Viognier is gradually becoming known to a wider wine-drinking audience. It provides a superb accompaniment to Japanese and other Asian cuisines and makes a splendid apertif wine.

Viognier Wines from Calera Wine Company

Viognier Wines from Alban Vineyards