Secret de Famille Viognier

Drink as an apéritif, Seafood, Asian dishes.

This wine comes from areas that are very sunny during the day but relatively fresh at night. This thermal alternation helps a lot to get a very good aromatic complexity. On top of that phenomenon, the difference in elevation between the sea and the foothills regulate the maturation of the grapes. The soil type is mainly calcareous and slightly clayey.

The Viognier is hand-picked and directly whole-bunch pressed. The must is fermented at low temperature to keep varietal aromas, in thermo-regulated stainless steel tank Ageing Stainless steel tank for 6 months on fine lees.

In 1834, when Antoine Jaboulet set up his business in Tain l’Hermitage with the aim of producing great wines, he saw his future profession as cultivating the vineyards and maintaining the quality of the land. It was with this mindset that he quickly acquired his first vineyards on the Hermitage slopes and the Crozes Hermitage plains. In 2006, the Freys (owners of Chateau La Lagune in Bordeaux) took over Paul Jaboulet Aine, where winemaker Caroline now works with her teams in a single-minded quest for perfection; combining cutting-edge winemaking with the scrupulous care given to vines grown in exceptional terroirs. They have since also acquired vineyards in the appellations of Cote Rotie, Condrieu and Crozes Hermitage. All estates are now certified organic and the team broadly follow bio-dynamic principles. Jaboulet’s most celebrated wine is its famed Hermitage La Chapelle, named after the chapel that overlooks this most celebrated of vineyards. Jaboulet have owned the chapel since the end of the First World War – it’s an icon of this part of the Rhone Valley and marks where the best vines are grown.