Mon Roshé Vieille Vigne Viognier 2021
Art. # 1754Region
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Languedoc-Roussillon
Languedoc has been an important center for winemaking for several centuries, with the port of Sète and the connection to the Atlantic Ocean through the 17th-century Canal du Midi providing key trade routes. Looking back, there is evidence of Roman winemaking in the area. The ruins of a first-century winery are located near Clermont, west of Montpellier. The Mediterranean climate and abundant land with soils ranging from rocky sand to dense clay have long been considered very suitable for wine production. However, the heritage of Languedoc-Roussillon is often overlooked in modern times, as the region gained a reputation for producing quantity over quality. Today, the face of Languedoc-Roussillon wine has drastically changed. More viable grape varieties have been planted, and names like St Chinian, Faggères, Corbières, Pic St Loup, and Terrasses du Larzac are becoming increasingly known among sommeliers and wine lovers - and the wines are often offered as great value for money on the wine lists of the best restaurants.
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Viognier
Viognier is a white grape variety used to produce rich wines with pronounced aromas of stone fruit, but can also be very herbal, with aromas of chamomile, lavender, thyme and even a hint of pine. At the end of the 1960s, the Viognier plantations numbered only 14 hectares - mainly located around Condrieu and Château-Grillet. The variety is difficult to grow, has a naturally low acidity. At the same time, it requires a lot of sunshine to ripen properly, but if there is too much heat, it accumulates sugars quickly and due to the high alcohol content, the final wine loses the apricot tones in its aromatic profile. Despite these difficulties in cultivation, after the late 70s of last century, various winemakers around the world began to experiment with it - mailny in Australia and the United States. Today, Viognier is enjoying a remarkable renaissance, with even increasing areas in France, and is also grown in Italy, Spain, Switzerland, the United States, Chile, Argentina, South Africa, Australia, New Zealand and even Japan. The variety performs quite well when fermented in oak barrels, in which case the herbal aromas are softened and shades of honey and vanilla are added to them. Interestingly, Vionnier is allowed and used in the Côte-Rôtie appellation for co-fermentation with Syrah. The allowed addition is up to 20% and actually it contributes significantly to improving the profile of the final wine.
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