Syrah Viognier

Tasting notes

Deep purple colour with ruby tints.

At first, sweet spices and violet flowers with fresh blueberry flavours evolving towards strawberry jam notes.

Opulent, full bodied but mellow with velvety tannins. Ripe and floral flavours on the middle palate, liquorice and black currant flavours on the long finish.

Food pairing:
Best served at 17° C. Will go well with meat pies, game and grilled red meat, beef stews, medium strong and hard cheeses.


Vineyard profile

Climate: Mediterranean.
Elevation: 240m
Soil type: Clayed Limestone with gravels with red soils in some part of the vineyard.
Age: Between 15 and 30 years old
Density of planting: 4400 vine plant/ha
Pruning: Cordon de Royat and Guyot Simple
Harvest: Mechanical harvest at night.
Average yield: 56 hl/ha


Traditional vinification. After pressing, the skins of the Viognier are blended with Syrah grapes prior to fermentation (at 25-28°C). Maceration lasts for two weeks. Three daily pumping over during fermentation, then daily humidification of the cap during two weeks. The wine is then very softly pressed with a pneumatic press. Only the free run juice is used in the blend. 30% of the wine has done its malolactic fermentation in oak barrels and has been aged for 5 months in barrel. The rest of the wine has been aged in stainless steel tanks.

Additional information

Grape Varieties

90% Syrah, 10% Viognier.


IGP Pays d'Oc


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