Viognier

Viognier is a white grape variety that originated in the Northern Rhône region of France. It is best known for producing the elegant wines of Condrieu and the tiny appellation Château-Grillet, where it is traditionally the sole grape.

Wine described as Viognier is typically highly aromatic, with floral notes such as jasmine and honeysuckle and stone-fruit flavors like peach and apricot. The wines often show moderate to high alcohol and relatively low acidity. In cooler climates or sites, Viognier can be brighter and more citrusy; in warmer conditions it may display richer tropical fruit profiles and higher alcohol. Aging can bring honeyed and spicy notes and a fuller texture.

Viticulture and winemaking characteristics include Viognier’s tendency to ripen early and its sensitivity to heat and drought, which can reduce acidity and aromatic balance. In the Northern Rhône, it is sometimes co-fermented with small amounts of Syrah in Côte-Rôtie to enhance aroma and color lift, while Condrieu wines are typically 100% Viognier. Outside France, Viognier is widely planted in the United States, Australia, South Africa and other regions, produced as a varietal wine or used in blends. Winemaking approaches range from stainless steel fermentation for aromatic freshness to oak aging for texture and complexity.

Regions and styles: Viognier is grown in many wine regions worldwide, with notable production in California, Washington, Australia, Italy and Spain. Styles range from light, crisp and highly aromatic to fuller-bodied, oak-influenced wines. See also Condrieu, Côte-Rôtie and Château-Grillet.