{"title":"Viognier","description":"\u003cp\u003eViognier is an aromatic white grape famed for heady perfume of apricot, peach, honeysuckle and orange blossom, with a rich, silky texture and gentle acidity. Its spiritual home is Condrieu in the northern Rhône, where it makes some of France's most exotic whites; it is also co-fermented with Syrah in Côte-Rôtie to lift the aromatics. Fine examples come from the south of France, Australia and South Africa. Excellent with mildly spiced dishes, roast chicken and seafood.\u003c\/p\u003e","products":[{"product_id":"2024-viognier-ktima-gerovassiliou","title":"Viognier, Ktima Gerovassiliou 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eExotic fruit, peach and pear with a delicate lift of jasmine, and a subtle smoky accent on a long finish. Medium in weight with a creamy edge from four months on fine lees, gentle acidity and a perfumed, elegant shape. Viognier 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eKtima Gerovassiliou is the work of Evangelos Gerovassiliou, who began the revival of his family's vineyard by planting the almost-extinct Malagousia in 1981. The winery now sits among 100 hectares of certified sustainable vineyard on the slopes of Epanomi, surrounded on three sides by sea some three kilometres away, on mainly sandy soils with clay substrates and calcareous rock rich in sea fossils; Viognier was first planted on the estate in 1993 under the supervision of the Aristotle University of Thessaloniki. Vinification begins with skin-contact maceration at 8°C to draw out flavour and aroma, followed by barrel fermentation in French oak, 20% of it new, and roughly four months on fine lees with regular bâtonnage for texture.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. It suits roast chicken, grilled sea bass, crab, and a creamy mushroom risotto. Drinking well now and over the next five to seven years. Sealed with DIAM. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ktima Gerovassiliou","offers":[{"title":"Default Title","offer_id":58476269109631,"sku":"HNW-5915324A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5915324A.jpg?v=1789920651"},{"product_id":"2025-sauvignon-viognier-micro-cosme","title":"Sauvignon \/ Viognier, Micro-Cosme 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLemon and grapefruit lead, with boxwood and elderberry alongside a rounder note of mango. The palate is vibrant and fresh rather than weighty, with bright acidity and a thirst-quenching finish. Sauvignon Blanc 50%, Viognier 50%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMicro-Cosme is the négoce label of Louis Barruol, the fourteenth-generation winemaker behind Château de Saint Cosme and one of the most respected names in the Rhône Valley, where fellow growers call him the ‘Genius of Gigondas’. Blending Viognier with Sauvignon Blanc is unconventional, largely because the two are traditionally grown in different parts of France – except in the Languedoc, where they sit side by side: the Sauvignon Blanc here comes from carefully selected Languedoc vineyards, the Viognier from parcels in the Languedoc and the Rhône, each terroir contributing its own microclimate and soils. Bunches were hand-harvested at optimal maturity, destemmed and fermented with wild indigenous yeasts, then made with minimal intervention, left unfiltered and bottled early to keep the fruit expressive.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. It goes with goat's cheese, grilled sea bass, a herb-heavy green salad and lightly spiced Thai dishes, and is best drunk over the next one to three years. It is sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Micro-Cosme","offers":[{"title":"Default Title","offer_id":58476286509439,"sku":"HNW-59670251","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/59670251.jpg?v=1789920789"},{"product_id":"2023-condrieu-domaine-graeme-julie-bott","title":"Condrieu, Domaine Graeme \u0026 Julie Bott 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eVivid aromas of white peach, honeysuckle and apricot, with a touch of white grapefruit behind them. This is the taut, energetic end of Condrieu rather than the opulent one: medium in weight, dry, with high acidity and a real sense of tension carrying a very pure finish. Viognier 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Graeme \u0026amp; Julie Bott is one of the northern Rhône's newer names, and one of its most promising. Graeme is from New Zealand and Julie a native of the northern Rhône; they met working at Domaine Ogier in Côte-Rôtie, then found that the garden of their first house sat on the Condrieu hillside of Vérin, and built a ten-hectare domaine from there across Côte-Rôtie, Condrieu, Saint-Joseph and the little-known Seyssuel, working now from their own cellar beneath La Mouline. This wine blends several plots: the lieux-dits of Côte-Chatillon and La Caille, Les Agnettes, Rochebret and Jean Raude at Vérin, and Le Biez and Grand Val at Saint-Pierre de Bœuf, all on steep granite at 250–300 metres where the day-to-night swing keeps natural freshness. The vines are twenty-five years old, planted at 10,000 per hectare, trained by the traditional échalas stake method and hand-harvested parcel by parcel. The fruit was whole-bunch pressed for a pure, aromatic juice, cold-settled and racked clear, then fermented at 15–16°C in old 400- and 500-litre French oak barrels with neutral selected yeasts, and aged nine months on its lees without bâtonnage to keep the style clean and mineral. The 2023 season was warm with a fine late autumn, and September conditions let picking run to early October with the fruit in impeccable condition.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with scallops, crab, roast pork with apricot, or a mildly spiced Thai curry. Drink now and over the next five to ten years; no decanting needed. Sealed with a DIAM technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Graeme \u0026 Julie Bott","offers":[{"title":"Default Title","offer_id":58476518179199,"sku":"HNW-5048223A","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5048223A.jpg?v=1789922555"},{"product_id":"2022-condrieu-saint-cosme","title":"Condrieu, Saint Cosme 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eApricot and preserved lemon run through a perfumed core of elderflower, antique rose, fennel and anise. The palate is sleek and finely drawn rather than broad, gentle in acidity, carrying the weight of eight months in old casks to a graceful finish. Viognier 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau de Saint Cosme sits in the southern Rhône appellation of Gigondas and has been in the Barruol family for more than 500 years; Louis Barruol, the fourteenth generation, took over from his father in 1992 and later built a négoce alongside the estate, working in small batches with growers across the valley. This Condrieu comes from that side of the business, off granite sand soils in the nine-mile stretch of the Rhône where the appellation sits, worked and picked entirely by hand from very low-yielding vines. The bunches were sorted and gently pressed at low pressure, then fermented with wild yeasts — 30% in demi-muids, 30% in small barrels and 40% in vats — before eight months in old Burgundy casks, with malolactic fermentation finishing on the fine lees. A long heat wave and significant drought marked 2022, and the vines answered by slowing their growth, giving whites that are fresh, balanced and strongly aromatic.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10 to 12°C. It suits roast chicken with tarragon, scallops in butter, a mildly spiced Thai fish curry and young goat's cheese. Drinking well now and over the next five to eight years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Saint Cosme","offers":[{"title":"Default Title","offer_id":58476518834559,"sku":"HNW-5967222A","price":57.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5967222A.jpg?v=1789922592"},{"product_id":"2023-viognier-the-age-of-grace-lismore-estate-vineyards","title":"Viognier, The Age of Grace, Lismore Estate Vineyards 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eHoneysuckle and orange blossom on the nose, then apricot, kiwi and pineapple across a broad, barrel-textured palate. Dry and full-bodied, with a firm line of acidity holding the weight in shape. Viognier 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLismore Estate Vineyards was built by Californian Samantha O'Keefe in the foothills of a mountain range at the bottom of Africa, on vines planted at 300 metres in one of South Africa's coolest sites, chilled by winter snow and swung between hot days and cold nights. The estate is the pioneer of the Wine of Origin ward Greyton, designated by SAWIS in recognition of its terroir, and was recently classed as a First Growth and crowned Winery of the Year in Tim Atkin MW's 2026 South Africa Report. The grapes were whole-bunch pressed at a gentle 550 litres per tonne, the juice settled for 48 hours and matured ten months in seasoned 225-litre Burgundian barrels, with a tenth of the crop fermented and matured in a 600-litre egg-shaped tank to keep the fruit pure; barrel and lees give the mouthfeel its breadth, balanced by the backbone of acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. It suits roast pork belly, dressed crab, a mildly spiced Thai curry, or a soft washed-rind cheese. Drinking well now and over five to ten years. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Lismore Estate Vineyards","offers":[{"title":"Default Title","offer_id":58476519817599,"sku":"HNW-5596523A","price":30.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5596523A.jpg?v=1789922626"},{"product_id":"2024-principaute-dorange-les-deux-albion-domaine-de-saint-cosme","title":"Principauté d'Orange, Les Deux Albion, Domaine de Saint Cosme 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDried apricot and lime with floral blossom and a note of mango, held in a crystalline, refreshing frame. Medium in weight, bright in acidity, and elegant through a long, chalky finish. Picpoul Blanc 30%, Viognier 30%, Marsanne 20%, Clairette 6%, Ugni Blanc 6%, Bourboulenc 5%, Saint Côme 3%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau de Saint Cosme sits in the southern Rhône appellation of Gigondas and has been in the Barruol family for more than 500 years; Louis Barruol took over as the fourteenth generation in 1992 and has since built a négoce alongside the estate, overseeing vineyard management, harvest and vinification himself. The fruit here comes from vines planted in 2014 on the limestone terroir of Saint Martin, in part from massale selections taken in Condrieu and Hermitage; the site had been abandoned because its active limestone levels — the highest in the region, above even Gigondas — made vines very hard to grow, until estate-made compost restored the balance of the soils and brought them back into use. The vineyards are certified organic. Fermentation ran with wild indigenous yeasts, 30% in demi-muids, 30% in small barrels and 40% in vats, and the wine was matured in the same combination, each vessel adding its own layer of complexity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8 to 10°C. It suits grilled sea bass, a goat's cheese salad, chicken with lemon and herbs, and shellfish. Drinking well now and through the next five years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Saint Cosme","offers":[{"title":"Default Title","offer_id":58476522045823,"sku":"HNW-59661241","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/59661241.jpg?v=1789922773"},{"product_id":"2024-viognier-viura-inmacula-tandem","title":"Viognier\/Viura, Inmácula, Tandem 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eJasmine and apricot on the nose, then peach, hazelnut and lime on a palate made broad and creamy by barrel fermentation and lees stirring. Full in body for a dry white, with a mineral edge that holds the richness in check through a long finish. Viognier 90%, Viura 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTandem is the project of José Maria Fraile and Alicia Eyaralar, two established names in Navarra winemaking whose wines critics have called the region's cutting edge; the estate was certified vegan in 2019 and carries the European Vegetarian Union's V label. The vines sit in the Yerri Valley on clay loam soils, trained to Guyot, dry-farmed and green-harvested for concentration, with pesticide treatments held to sulphur and copper. The wine was made on organic principles: the grapes were picked at night to retain freshness and macerated for several hours at 10°C before the must was racked, after which all of the Viognier was fermented in 300-litre French oak barrels while the Viura went into stainless steel, with daily bâtonnage over four months to build texture and complexity. The winery is built partly underground so that the wine moves by gravity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C with roast chicken, grilled sea bass, a creamy mushroom risotto or a mildly spiced Thai curry. Drink over the next four to five years; it needs no decanting. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Tandem","offers":[{"title":"Default Title","offer_id":58476545737087,"sku":"HNW-5111324A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5111324A.jpg?v=1789923538"},{"product_id":"2020-syrah-santa-maria-valley-the-language-of-yes","title":"Syrah, Santa Maria Valley, The Language of Yes 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eVivid black pepper, black olive, violets and liquorice over dark fruit, with white flowers behind. Lively acidity keeps it fresh rather than heavy, the texture is smooth and the finish long. Syrah 87%, Viognier 13%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRandall Grahm made his name as a pioneer of Rhône varieties on California's Central Coast, and The Language of Yes is his latest project, an attempt to capture the essence of Old World wine through the uniqueness of the vineyards and the sunny disposition of California; the name translates La Langue d'Oc, the phrase medieval southern France used to describe itself by how it spoke. The Syrah and Viognier both come from Rancho Réal, a single vineyard in the Santa Maria Valley and one of the coolest sites in which vines are grown successfully in California, where Guyot-trained vines planted in 2010 sit at 200 to 290 metres in sandy loam; the long, cool growing season favours the rotundone that gives the wine its pepper, and the vines are certified sustainable. After picking, the grapes were dried briefly on trays in the shade of the vine to concentrate them and ripen the stems, then the two varieties were co-fermented in stainless steel with 50% whole clusters for a slow, controlled fermentation, aged twelve months in used barriques with heavy lees contact and little or no racking, and bottled without fining or filtration. 2020 was an excellent year on the Central Coast, with consistent temperatures, no major weather events and an even, healthy crop, despite wildfire smoke elsewhere in California.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 16°C, with roast lamb, peppered steak, merguez sausages or a hard sheep's cheese. Drink over the next three to five years; an hour in a decanter opens it up. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"The Language of Yes","offers":[{"title":"Default Title","offer_id":58476549308799,"sku":"HNW-5523620A","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5523620A.jpg?v=1789923698"},{"product_id":"2023-estate-reserve-viognier-greyton-lismore-estate-vineyards","title":"Estate Reserve Viognier, Greyton, Lismore Estate Vineyards 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDried apricot, yellow peach and fresh ginger, with honeysuckle and nectarine behind. The palate is rich and concentrated, weighted by eighteen months in barrel, but fresh, clean acidity keeps the finish mineral rather than heavy. Viognier 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Californian Samantha O'Keefe founded Lismore Estate Vineyards in the foothills of the Sonderend mountain range at the bottom of Africa, and the estate was recently classed as a First Growth and crowned Winery of the Year in Tim Atkin MW's 2026 South Africa Report; it also pioneered the Wine of Origin 'Greyton', designated by SAWIS in recognition of that terroir. The Estate Reserve range was created to show what those vineyards can do: very low yielding, dry-farmed vines at 300 metres above sea level, on decomposed shale over clay that drives the concentration, with low February temperatures stretching ripening so the harvest can fall three or four weeks later than in South Africa's traditional growing regions. Vinification was deliberately minimal — whole-bunch pressing at 600 litres per tonne, the juice cold settled for 48 hours and racked into 225- and 500-litre Burgundian barrels, 30% of them new, for a spontaneous natural fermentation and eighteen months' maturation.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C; colder than that and the aromatics close up. It goes with roast pork belly, a mild Thai curry, grilled prawns or a creamy chicken dish. Drink now or over the next five to ten years; no decanting needed. Sealed with a DIAM closure. Suitable for vegetarians.\u003c\/p\u003e","brand":"Lismore Estate Vineyards","offers":[{"title":"Default Title","offer_id":58476550488447,"sku":"HNW-5596823A","price":49.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5596823A.jpg?v=1789923732"}],"url":"https:\/\/www.edkawines.com\/collections\/viognier-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}