Viognier

Species:

• Vitis vinifera

Type:

• Blanc

Origin:

•  Unknown, possibly Dalmatia (modern-day Croatia) or the Rhone Valley in southern France.

Parents:

• Research at UC Davis suggests a genetic link between Viognier and the Piedmont variety Freisa, which would make it a genetic relative of Nebbiolo.

Principal Regions:

•  France, Australia, US

Viticulture:

• Thick skinned variety
• Naturally low acidity
• Well suited to warmer climates
• Generally buds mid-season and ripens mid-season
• Low-yielding variety, often difficult to cultivate
• Prone to powdery mildew

Sensory Characteristics:

• Aroma/Flavors – Fruit-forward with apricot, tangerine, peach, honeysuckle
• Acidity – Low to medium

Food Pairings:

• Seafood
• Soft cheeses (e.g. goat cheese)
• Spicy foods such as Thai cuisine

History:

• The variety is first mentioned in 1781 in Barthélemy Faujas de Saint-Fonds’ “Histoire Naturelle de la Province de Dauphiné” which also namechecks “Serine” (a form of Syrah still referenced today) in Cote-Rotie.
• By the early 1960’s the variety was almost extinct with only 32 ha (80 acres) planted in the entire world.  Largely revived by vigneron George Vernay (1926–2017) in the Coteau de Vernon (Condrieu).

Notes:

• Pronounced VEE-ohn-yay.
• The only permitted white grape in the French Condrieu region of the Rhône Valley.

Other Names:

• Barbin, Bergeron, Galopine, Greffou, Petit Viognier, Picotin Blanc, Rebolot, Viogne, Viogner, Viognier Bijeli, Viognier Blanc, Viognier Jaune, Viognier Vert, Vionjer, Vionnier Jaune, Vionnier Petit, Vionnier Vert, Vionnier