I had previously blogged about a
botrytised Viognier from Australia. Now here is a sweet Condrieu made from
botrytised Viognier from Pierre Gaillard. I had previously blogged about
Gaillard in my entry on St-Joseph. The botrytised grapes are hand-picked in a
number of harvests and fermented in barrels between 15 to 18 degC. The wine
then undergoes 6 months aging in Allier and Nevers oak barrels, of which 5% are
new. Regular lees stirring help accentuate the fleshy and unctuous character of
the wine. I found this on promotion in a wine list sent to me by a friend,
telling me about the Domaine Touchais sweet wines. I bought a bottle of this
with some of the Touchais sweeties.
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