Viognier is one of the most aromatically opulent white grapes in the world, historically rooted in France’s Northern Rhône Valley. Once nearly extinct in the mid-20th century, its revival in appellations like Condrieu helped restore its global prestige. Its origins likely date back centuries, though documentation is sparse compared to Burgundy varieties.
Genetically, Viognier is unrelated to most major white grapes and stands largely alone in its aromatic profile. It has few notable offspring but plays an important co-fermentation role with Syrah in Côte-Rôtie, where small percentages enhance aromatics and stabilize color.
In the vineyard, Viognier is notoriously difficult to grow. It buds early and ripens late, making it vulnerable to frost and requiring long growing seasons. It performs best in granite and schist soils on steep slopes. The grape is low-yielding and prone to uneven ripening, demanding precise vineyard management.
Stylistically, Viognier produces full-bodied, aromatic white wines, typically dry but texturally rich. Oak is sometimes used but must be restrained to preserve aromatics.
In the glass, Viognier shows deep golden coloration. The nose is intensely perfumed — apricot, peach, orange blossom, honeysuckle, and ginger spice. The palate is lush and viscous, with relatively low acidity. Body is full. The finish is long, floral, and exotic.
Benchmark regions include:
Condrieu
Château-Grillet
Central Coast California
Eden Valley (Australia)
Commercially, Viognier occupies a prestige aromatic niche, often positioned as a fuller alternative to Chardonnay or Gewürztraminer.