Not a big, in-your-face style of Viognier, the 2017 Condrieu Vernillon was fermented with indigenous yeasts in a mix of barrels (40%) and amphorae (60%), which Jean-Paul Jamet says accentuate the mineral side of Condrieu. Apricot and subtle floral notes appear on the nose of this full-bodied, silky-textured wine that finishes with remarkable freshness and vitality

From three different terroirs (all cooler terroirs) and aged a year in concrete, the 2017 Condrieu offers a vivid light gold color as well as a gorgeous nose of white flowers, stone fruits, subtle minerality, and hints of honeysuckle. It's rich and textured, yet also fresh and lively, with fabulous purity of fruit. It's the finest vintage I've tasted.