Stephen Brook: Lovely, pure, nose, with honeysuckle and spearmint and a beguiling raciness. Mediumbodied and fresh and by no means a big, gutsy style of Condrieu. There’s no excessive alcohol and a fine intensity of fruit. Perhaps it lacks some complexity, and there’s only a trace of minerality, but it has energy and charm. Not easy with food, but would be fine with a korma or other mildly spicy dish. There’s no great persistence of flavor, so it’s best drunk young for its charm but is none the worse for that. 16.5

Alison Buchanan: So characteristically Condrieu as to make one smile. Essence of stone fruit— peach and apricot—almost soapy in its heady, sweet perfume. Golden straw in color, it does offer a mineral focal point within the sweet aromatics, reflected on the palate, which is generous and fresh. Sweet fruit is given lift in the slight bitterness, presented by hints of candied peel and a persistent minerality. Quite difficult to envisage a perfect food match with this level of very obvious fruit, but some Asian dishes might work well 16

Anthony Rose: Pale in color, this is very fresh and floral on the nose, with fine honeysuckle and a lively peachiness in classic Viognier mold; the fruit is rich and weighty, with trademark apricot flesh flavors and a beguiling exotic underlying sweetness balanced by fine, fresh acidity and showing all the hallmarks of classic—and classy—Condrieu. A wine in its youth that looks set to develop complexity as it ages. 17.5