Varietal Origin
Viognier is the traditional white grape of the Condrieu and Château-Grillet regions in the Northern Rhône of France. It was mostly planted in the late nineteenth century after phylloxera tore through many original vineyards. Both tiny appellations, Condrieu and Château-Grillet produce only Viognier. The smallest appellation in France at just over 8½ acres, Château-Grillet is also unique in that it is wholly owned by one producer.

In the Côte Rôtie, the Northern Rhone’s most northern appellation, Viognier vines grow within vineyards of Syrah. The two varietals are harvested, crushed and fermented together. It is legal here to blend up to 20% Viognier into a Côte Rôtie Syrah. Producers originally liked the addition of Viognier’s creamy texture to soften the wines, but today it is used more because of its striking aroma.

A typical Northern Rhône Viognier is lush and big-bodied, with musky, exotic aromas of orange blossom, honeysuckle, and sometimes acacia. Flavor characteristics include ripe peach, apricot, lichee, along with tropical mango and papaya.

Small amounts of Viognier are also grown in a few places in the Southern Rhône. Outside of France, California is the leading grower of this varietal.

California Modern Day
Viognier has only fairly recently come to California, and partially in a somewhat scandalous fashion. It was virtually unknown outside the Rhône until the 1980s when a few California producers brought it into the United States. Coincidentally, some growers brought over what they thought were Roussanne cuttings at about the same time. In the late 1990s, after these vines were established and producing what growers and winemakers thought was Roussanne, it was discovered that they were actually Viognier. After much testing, re-classifying and a few lawsuits, true Viognier was identified and producers have been able to move forward.