Condrieu Montez Domaine du Monteillet, 100% Viognier, unique expression of this grape, rich, honeyed, complex, outstanding. Domaine de Monteillet, Stephane Montez produces tiny quantities of delicious Condrieu from 1.5 hectares of vineyard. The low yields and exceptional terroir make for a wine of mouth watering concentration and flavour. Don't treat this like an inexpensive Vin de Pays that you serve straight from the fridge, to fully appreciate this nectar serve at about 13-15 degrees with some food from the region and it will have you swooning with pleasure.
Domaine du Monteillet is situated high on the plateau above the village of Chavannay. Since taking over from his father, Stephane has transformed the standard of wine-making at Domaine du Monteillet. The Saint-Joseph Blanc, never a commercial wine, is 100% Marsanne with typical mango flavours, almond blossom and beeswax and his Condrieu, produced in tiny quantities (from 1.5 hectares of vines grown on Chanson and Boissey) is exceptional. (Le petit Dieu, Robert Parker, awarded this wine ***** in his recent book on the Rhône). To get the best out of it, try serving it cool cellar temperature and decanting it and see how the aromas develop magically in the glass. The Saint-Joseph Rouge, aged in old oak and foudre, is pure Syrah: it seems quite light at first, but then puts on flesh after it has been open for half an hour. A wonderfully aromatic wine breathing black cherries, green and black olives, violets and mixed garrigue herbs. From the oldest vines (40 years+) comes the late Syrah-harvested Cuvée du Papy which enjoys a new oak elevage of 18-24 months and throbs with sinew. The palate is equally perfumed revealing cherries and wild berries with firm yet integrated tannins bringing up the rear.
Vincent Craignou – 02/01/2017
Montez du Monteillet 2015 has the sharpness and floral notes of a Condrieu but unusually also has pear aromas. Excellent with foie gras. We had 2013 in a London restaurant recently which was very good as well but without the pear notes.