Château de Cercy - Viognier

Château de CercyViognier

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Viognier of Château de Cercy is a white wine from the region of Beaujolais.
This wine generally goes well with pork, poultry or game (deer, venison).

Details and technical informations about Château de Cercy's Viognier.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Viognier

Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.

Informations about the Château de Cercy

The winery offers 16 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Beaujolais

The Château de Cercy is one of of the world's great estates. It offers 17 wines for sale in the of Beaujolais to come and discover on site or to buy online.

Top wine Beaujolais
In the top 150000 of of France wines
In the top 3500 of of Beaujolais wines
In the top 150000 of white wines
In the top 500000 wines of the world

The wine region of Beaujolais

Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.

The word of the wine: Disgorging (champagne)

This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.

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