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: 0.25 hectare.
Terroir
Soil: Clay-limestone and silt, located on hillside slopes.
In the vineyard
Density: 9,000 vines/ha
Yield: 37 hl/ha
Manual vineyard work adapted to the slope and soil structure.
Harvest
Manual harvesting at optimal ripeness.
Winemaking
Traditional vinification from harvest to bottling, with careful handling to preserve the integrity of the fruit and terroir expression.
Ageing
Aged for 18 months in oak barrels, 30% of which are new.
Varietals
Marsanne : 95%
Roussanne : 5%
Specifications
Production volume : 4 500
Age of vines : 50 years old
Serving
Serving temperature: 13 to 15°C
Ageing potential
5 to 10 years
Tasting
The Opale cuvée reveals a golden yellow robe with topaz highlights, clear and brilliant. The nose is rich and complex, blending aromas of white flowers, stone fruits such as peach and apricot, hazelnut honey, and soft spices. On the palate, the wine impresses with its mineral freshness, velvety texture, and remarkable citrus-driven length. Aged for 18 months in barrels, including 30% new oak, this exceptional Hermitage white displays rare depth and elegance, with outstanding ageing potential.
Visual appearance
Golden yellow with topaz reflections.
At nose
White flowers, peach, apricot, hazelnut honey, soft spices.
On the palate
Velvety texture, mineral freshness, long citrus finish.
Food pairings
This refined Hermitage white pairs beautifully with elegant and delicate dishes. It enhances seared scallops, lobster with citrus dressing, or crayfish in pastry. It also complements poultry stuffed with morels, veal sweetbreads in cream sauce, or veal loin with walnuts. For cheese pairings, opt for blue-veined varieties such as Bleu de Gex or Stilton, which echo the wine’s aromatic richness and creamy texture.