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The smallest and most prestigious appellation in the Rhône Valley
A monopoly of 3.5 hectares of Viognier, AOC Château-Grillet is produced exclusively by the eponymous Château. Château-Grillet refers to the locality, the vineyard and the building, listed as a national heritage site since 1976 for their remarkable beauty and historical heritage.
Château-Grillet is included in the Condrieu appellation area and grows on the same terroir. What sets it apart, however, is its south-facing, high-altitude location (150-250 meters). In fact, its name could come from the sun-roasted hillsides.
Château-Grillet is aged for at least 2 years in wooden barrels, which also differentiates it from Condrieux.
Particularly rare and quite expensive, it is more concentrated and intense in aroma than classic Viogniers, and requires longer cellaring to reveal its full complexity. Yields do not exceed 30 hl/ha, resulting in a particularly limited production of 11,000 bottles on average per year..
Since 2011, Château Grillet has been owned by François Pinault under the Artemis banner.
An exceptional terroir
Less than 50 kilometers south of Lyon, on the right bank of the Rhône, Château Grillet nestles between the communes of Vérin and Saint-Michel-sur-Rhône.
The vineyard benefits from an exceptional microclimate, warm and very sunny, sheltered from the Mistral, on a terroir of steep granite terraces.
The vines, which are on average 45 years old, are planted on 87 terraces on the higher slopes, served by stairways dug into the stone in Roman times.
At Château Grillet, Viognier flourishes on soils from two different geological formations, giving rise to wines of great tension, intensity and minerality.
- A formation of biotite granite, a rock composed of quartz, feldspars and micas, the weathering of which produces sandy-clay soils.
- A formation of loess (silty) deposits resulting from wind erosion is found very occasionally in the vineyard valleys.
These poor, healthy, well-drained soils, with their fissured subsoil allowing the vine roots to draw water and mineral elements easily, provide the ideal conditions for producing great wines.
En 2016, the estate was certified biodynamic.
How is Château Grillet made?
After harvesting, each plot is pressed separately. Pressing is slow and respectful of the grapes. This is a crucial stage that requires a great deal of skill and patience. The grapes are then vinified separately, and depending on the batch, alcoholic and malolactic fermentations are carried out in vats or barrels.
Château Grillet is aged for 18 months in French oak barrels, with a low percentage of new barrels (around 20%). Its vinification gives it great finesse, tension and magnificent aromatic complexity. Viognier’s characteristic aromas of violets, apricot and peach evolve over the years into sweeter notes of honey, marzipan and dried fruit. A remarkably well-balanced wine with a dominant fatness.
How to enjoy it
Château Grillet recommends pairing this wine with refined, tasty dishes such as truffled foie gras, roasted turbot, braised lobster, scallops, Bresse poultry in cream sauce, or Asian cuisine with its spicy, sweet-and-sour flavors. Serve between 10 and 12°C.
Photo Credit : Château Grillet
