Viognier

Viognier is a fragrant, powerful white grape grown in Languedoc-Roussillon and the Rhône Valley of France. It is the only grape allowed in Condrieu; elsewhere in the Rhône it is typically blended with other white grapes such as Marsanne, Roussanne, Grenache Blanc and Rolle (or Vermentino), or blended as a small percentage into Côte Rôtie. It is also grown in other countries including Australia and the United States. Viognier is well-known for producing wines with distinct floral aromas and assertive stone fruit flavors. You can use Wine Enthusiast’s online Buying Guide to find the top-rated Viognier among our extensive Viognier wine reviews and easy-to-use database. Our Viognier reviews will give you a general idea what to expect from wines made from Viognier, and will help you find one that best suits your needs.

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95
points

Abeja 2012 Viognier (Walla Walla Valley (WA))

  • Editors' Choice
  1. $30
Simply sensational, this estate-grown Viognier raises the bar for everyone. It’s a glorious mesh of citrus flesh and rind, elevated with spicy highlights of orange, tangerine and Meyer lemon. Outstanding concentration, focus and depth, with juicy acidity underlying an astonishing finish.  — P.G.  (7/1/2014)
95
points

Arrowood 2009 Saralee's Vineyard Viognier (Russian River Valley)

  • Editors' Choice
  • Online Exclusive
  1. $30
A brilliant, completely satisfying Viognier that shows its sunny California terroir in the ripe lemon, peach and mango flavors. It finishes dry, with a steely minerality, like stones and cold metal. Just gorgeous, one of the finest California Viogniers ever.  — S.H.  (7/1/2012)
95
points

Sanguis 2008 Fractured Flowers Viognier (California)

  1. $60
This 100% Viognier was grown in the Bien Nacido Vineyard. It’s bone dry, crisp in acidity and firm in wet stone minerals, while the rich fruit flavors suggest fresh, juicy citron, quince and sweet lime. Just wonderful, a bracing, pure, clean and pure example of a variety that can often be fussy.  — S.H.  (2/1/2011)
95
points

Alban 2000 Costello T.B.A. Viognier (Edna Valley)

  1. $65
Glugs out of the bottle as thick as mineral oil, a hint to the viscous texture. Don’t chill this too much, because it will stun the intensely rich botrytis and apricot preserves aromas, with their edge of wild honey and cinnamon. The ultimate impression is in the mouth, where the apricot and pear tart flavors drink like a nectary syrup, but are relieved with…  — S.H.  (6/1/2003)
94
points

E. Guigal 2010 La Doriane Viognier (Condrieu)

  • Cellar Selection
  • Online Exclusive
  1. $140
Despite being barrel fermented and matured, this Condrieu retains a remarkable amount of varietal character in its flamboyantly floral and spicy aromas. It’s full bodied, broad and richly textured, yet avoids any sense of heaviness, finishing on hints of honey and white pepper. Drink now–2020.  — J.C.  (9/1/2014)
94
points

Charles Smith 2011 Lawrence Vineyard Viognier (Columbia Valley (WA))

  • Editors' Choice
  1. $40
The most floral and lemony of Charles Smith’s trio of Viogniers, this received extra time in barrel, yielding a more Burgundian mouthfeel—rich and creamy. Just 10% saw new oak, which seems to be exactly right, adding a hint of toast without clobbering the floral subtleties.  — P.G.  (3/1/2014)
94
points

Cayuse 2011 Cailloux Vineyard Viognier (Walla Walla Valley (WA))

  • Editors' Choice
  1. $65
This vintage marks a welcome return of Viognier to the otherwise all-red Cayuse portfolio. It’s an immaculate, elegant, complex wine, redolent of wet stone, dried herbs (thyme, rosemary), jicama, cucumber, lime, grapefruit, melon and more. It is clear and clean, precise and focused. It does not push the ripeness, or overshoot the cool vintage, and never sacrifices…  — P.G.  (12/31/2013)
94
points

Stottle 2011 Lucille Late Harvest Viognier (Yakima Valley)

  • Editors' Choice
  • Online Exclusive
  1. $18
This tastes like a more concentrated and sweeter version of Stottle’s dry Viognier from the same vintage and vineyard. Deeply concentrated, complex and creamy, it’s loaded with citrus and stone fruits, honey and butterscotch, yet remains lifted by defining acidity.  — P.G.  (7/1/2013)
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