The bunches were carefully sorted and underwent a slow, gentle pressure pressing. Fermentation occurred with wild yeasts in 30% in demi-muids, 30% in small barrels, and 40% in vats. The wine was then aged eight months in old Burgundy casks, finishing its malolactic fermentation on the fine lees. 40% was matured in casks used for one wine, 30% for two wines, and 40% for three wines. Maturation in Condrieu is always about the relationship between fine lees, which preserve fruit and freshness, and the top of the cask, where the ratio of oxygen produces what Louis refers to as ‘inherent terroir revelation’. This tiny amount of oxygen
that plays a pivotal role in creating a harmonious wine that reflects the deep-seated character of its terroir.

A graceful, sleek, and charming Condrieu shows wonderful complexity with perfumed hints of fennel, liquorice, elderflower, antique rose, and anise layered with apricot and preserved lemon.