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This very elegant barrique-fermented Condrieu is divine. More info
The history of Maison Clusel-Roch dates back to 1935 when Baptiste Clusel planted his parcels with the Syrah varietal. However, it was not until 1969 that the first vintage was produced – bottled by Baptiste’s son René. The property now extends to 20 hectares. The harvest is done by hand.
This Condrieu (100% Viognier) is made from organically farmed, 30-year-old vines planted on granite soils on a south-facing, hillside plot of 0.5 hectares. The massal selection produces more complex grapes. The wine is fermented in (stainless steel) barriques before aging in both barrels and steel vats. The resulting wine has a very elegant aromatic bouquet with delicate notes of stone fruits and white flowers and a pleasant mineral quality. . Serve this wine chilled (12 ° C) rather in its youth, or in 4-5 years. There couldn't be a better accompaniment to meaty fish like scallops, lemon chicken, or poultry served with a creamy sauce.
Condrieu Verchéry Clusel Roch (Domaine) serve at a temperature of 12°C. It will pair perfectly with the following dishes: Volaille en sauce crémée, Noix de Saint-Jacques snackées, Poulet mariné au citron.
The history of Maison Clusel-Roch dates back to 1935 when Baptiste Clusel planted his parcels with the Syrah varietal. However, it was not until 1969 that the first vintage was produced – bottled by Baptiste’s son René. The property now extends to 20 hectares. The harvest is done by hand.
This Condrieu (100% Viognier) is made from organically farmed, 30-year-old vines planted on granite soils on a south-facing, hillside plot of 0.5 hectares. The massal selection produces more complex grapes. The wine is fermented in (stainless steel) barriques before aging in both barrels and steel vats. The resulting wine has a very elegant aromatic bouquet with delicate notes of stone fruits and white flowers and a pleasant mineral quality. . Serve this wine chilled (12 ° C) rather in its youth, or in 4-5 years. There couldn't be a better accompaniment to meaty fish like scallops, lemon chicken, or poultry served with a creamy sauce.
Domaine Clusel-Roch's farming heritage goes back decades, before Rhône crus even became a force in the wine world, but until the 1980s it did not produce the renowned Côte-Rôtie wines that it produces today. Gilbert Clusel arrived at the domaine after completing his studies and worked tirelessly, clearing and revitalising the old abandoned vines. In the 1990s saw the domaine transform. Massal Selection (replanting new vineyards with cuttings from exceptional old vines), the omission of chemical products and the construction of a new winery all contributed to the domain's transformation. Gilbert and Brigitte then obtained organic certification in 2002, an impressive feat at a time when not much Côte-Rôtie was organic: the steep slopes in this area make it difficult to cultivate the vineyards organically. Today, Gilbert and Brigitte's son Guillaume is more or less responsible for the running of the domaine. After Côte-Rôtie and Condrieu, he introduced a third appellation to the domaine's portfolio, the AOC Coteaux du Lyonnais
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