This individual, shybearing variety was until relatively recently confined to a tiny part of
the Rhône Valley, where it produced the famous wines of Condrieu and Château Grillet. Although this variety crept out to Australia in the 1970s, the real explosion did not occur until the 1990s in Languedoc-Roussillon and California. At its best, Viognier has a lush, aromatic quality, with distinctive peachy character, but it is all too often over-oaked.
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