Presentation
A renowned figure in the northern Rhône, Christophe Pichon has earned a reputation for his dedication to terroir and detail. On the steep slopes of appellations like Condrieu, Côte-Rôtie, and Saint-Joseph, he cultivates Syrah and Viognier with passion and precision. The estate follows sustainable viticultural practices and hand-harvests its grapes to maintain optimal quality. In the cellar, vinification is exacting, with barrel aging that enhances the natural complexity of the wines. His Condrieu is rich and aromatic with a silky texture, while his reds combine power and finesse, revealing black fruit, violet, and spice. A reference in the Rhône Valley.
Location
Surface area: Varies depending on the vintage; late harvest through successive selections.
Terroir
Soil: South-facing granite slopes.
In the vineyard
Yield: 20 hl/ha
Manual vineyard work adapted to late harvest conditions.
Harvest
Manual harvesting at overripe maturity, through successive passes.
Winemaking
Pneumatic pressing. Fermentation in barrels without added yeast. Natural tartaric stabilization through cold. No chaptalization or sulfite addition.
Ageing
Aged for a few months in barrels.
Varietal
Viognier : 100%
Specifications
Age of vines : 45 years old
Serving
Serving temperature: 10 to 12°C
Ageing potential
5 to 10 years
Tasting
The Patience cuvée reveals a golden robe with amber highlights. The nose is rich and complex, offering aromas of dried apricot, quince, candied bergamot, and soft spices. On the palate, the wine is luscious and generous, balanced by a fine acidity that offsets the residual sugars. The finish is long, elegant, and vibrant, showcasing the subtlety of late-harvest Viognier. Produced only in favorable vintages, this sweet Condrieu reflects the patience of the winemaker and the nobility of its granite terraced terroir.
Visual appearance
Golden with amber reflections.
At nose
Dried apricot, quince, candied bergamot, soft spices.
On the palate
Luscious texture, fine acidity, long and elegant finish.
Food pairings
This sweet Condrieu pairs beautifully with refined and indulgent cuisine. It enhances foie gras with fig chutney, chicken tagine with apricots, or mild prawn curry. It also works wonderfully with blue cheeses such as Roquefort or Bleu d’Auvergne. For dessert, opt for an apricot tart, vanilla panna cotta, or almond cake. Served slightly chilled, it reveals its full aromatic complexity and balanced sweetness.