Hervé Richard took up the reins of this wine domaine in Chavanay in 1984, following in the footsteps of two generations of winegrower-arboriculturists. Thanks to the revival of the Condrieu AOC and the growth of the Saint Joseph AOC, he was able to specialise in these two Rhône Valley Grands Crus, with the support of his parents.

The Rhône Valley, stretching from Lyon to the Mediterranean, is one of France’s most diverse and historic wine regions. Divided into the Northern and Southern Rhône, it offers a wide range of climates, soils, and wine styles.

The Northern Rhône has a continental climate with steep, terraced vineyards on granite and schist soils. This area is renowned for Syrah, the only permitted red grape, producing deeply coloured, age-worthy wines with flavours of blackberry, black pepper, olives, and smoke. Notable appellations include Côte-Rôtie, Hermitage, and Cornas. Whites here, made from Viognier, Marsanne, and Roussanne, are rich, floral, and full-bodied. The best example is Condrieu.

The Southern Rhône enjoys a Mediterranean climate with hot, dry summers and a variety of soils, including limestone, sand, and the famous galets roulés (rounded stones). Blends dominate here, with Grenache, Syrah, and Mourvèdre forming the backbone of reds that are generous, spicy, and fruit-forward. Côtes du Rhône is the largest AOC, known for easy-drinking, fruity styles. Flagship appellations include Châteauneuf-du-Pape, Gigondas, and Vacqueyras, producing rich and powerful wines.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.