Georges Vernay is certainly the master of Condrieu. He takes Viognier to extremes and then makes drinkable wines. This evocatively named wine is ripe and creamy, flavored with delicious peaches, apricots and nectarines. The new wood gives an underlayer of spice and vanilla. This wine, from the master of Condrieu, may be low in acidity, but it is wonderfully high in richness.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.