# Deponcins Condrieu (2020)

- **Producer:** François Villard
- **Colour:** white
- **Type:** still
- **Grapes:** Viognier
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €55
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blossom, peach, apricot, nectarine, pear, ginger, butter, cream, vanilla, toast, honey, almond, dried apricot

## About this wine

François Villard is one of the legendary self-made winemakers of the Northern Rhône, who helped revitalize the Condrieu appellation in the late 20th century. Deponcins is a flagship cuvée sourced from a steep, south-facing granite amphitheater in the commune of Saint-Michel-sur-Rhône. The vines here are older, yielding concentrated fruit that captures the essence of the terroir. Villard's approach combines meticulous vineyard management with a passion for capturing the pure, exotic expression of Viognier.

## Interesting facts

- François Villard was a professional chef before turning to winemaking in the late 1980s.
- The Deponcins vineyard features decomposed granite soils, locally known as 'arzelle', which impart distinct minerality.
- Villard is known for harvesting his Viognier slightly later than others to maximize aromatic complexity and texture.

## Food pairing

Condrieu's rich, oily texture and low acidity require dishes with matching weight and richness. Creamy sauces, buttery seafood, and mild spices like saffron or ginger complement the wine's exotic fruit profile, while high-acid or overly spicy dishes should be avoided to prevent the wine from tasting flat or alcoholic.

## Wine making process

The grapes are hand-harvested at optimal ripeness, often with a touch of botrytis or late-harvest concentration. Fermentation occurs in oak barrels (mostly used, with a small percentage of new oak) using indigenous yeasts. The wine undergoes malolactic fermentation and is aged on its fine lees for approximately 11 to 12 months with regular stirring (bâtonnage) to enhance its rich, creamy texture and complexity before bottling.