The Maison Les Alexandrins Condrieu is a distinctively modern and contemporary take on an appellation renowned for its refined Viognier grapes. This luxurious wine presents flavours of exotic fruits alongside a delicate minerality, resulting in an elegant taste with balanced dry flavour and acidity, there is a depth that can only be achieved in Condrieu. Perfect as an aperitif, serve with prawns for a perfect start to an evening. This is beautiful and refreshing when chilled but works incredibly when closer to room temperature when it becomes fuller and unctuous as very good Condrieu can (and should).

Critic Review

Decanter Magazine: 91Pts
Drinking Window: 2023 - 2027

"Intensely aromatic with a nutty, ripe and pleasingly oxidative nose. Peach, pear and fresh cream notes lead to the well-balanced richness and refreshing acidity."
Matt Walls, Cat Lomax, Tanguy Martin

About the Producer

Maison Les Alexandrins was founded in 2015 by Nicolas Jaboulet (formerly of the eponymous winery in Tain), the Perrin family (Château de Beaucastel), winemaker Guillaume Sorrel, and viticulturalist Alexandre Caso. Their partnership, born of friendship, culinary appreciation, and a passion for producing the finest appellation-specific wines, is now led by Nicolas, Alexandre, and winemaker Benoît Busseuil. Through Maison Les Alexandrins, they craft négociant wines sourced from a selection of top growers in the Northern Rhône.

Vineyard and Winery

The grapes for this wine have been grown on the steep slopes with best exposure in Condrieu, including the high altitude vineyards of Coteaux De Cherry and Coteau De Rozay. The topsoil is granite based with loess, while the bedrock is pure granite. This soil is perfectly suited to Viognier, and the vineyards high altitude help reach a good balance and great freshness in the final wines.

The bunches were pressed followed by a long fermentation at low temperatures of 12-15°C. Part of the wine was aged in 225L used oak barrels to bring richness and body to the wine, and the remainder was put in stainless-steel tanks to preserve freshness and fruit aromas. It was aged for eight months on fine lees before bottling.