To make Viognier well is extremely hard. It's a variety that if you let it overripen by just one day is gone. It loses all its freshness and gets sweet. If you underripen it by a couple of days it's very hard to get excited by. If you nail it, and you've got a good vineyard for it, and you know what you're doing it's pure magic. The aromas dance and the palate is concentrated with flavours of apricot and peach and orange citrus. It's amazing. So few wines can claim to have this much, intensity, joy, freshness, finesse, and relative delicacy all at the same time.
To find a producer making this quality that was hitherto unknown is a dream come true. I still can't believe our luck. The secret is that, all along, the wine has been made at the cellar of the Perrins of Chateau de Beaucastel. But the terroir is phenomenal, and so is the attention to detail in the vineyards. The flavours are just amazing. The timing was impeccable - as the winery is just transforming from being a hobby of Jean-Louis Giornal to a business run by his daughter Florence and her husband Thomas.