Les Vertiges de l’Or

Grown on steep hillsides with terraced vines and made from a single grape variety, our Condrieu reveals a golden hue and a blend of white and exotic fruits that give way to a touch of violet on the finish. Les Vertiges de l’Or promises a journey of discovery through these steep golden hillsides.

Les cartes en main


Condrieu is adjacent to Côte-Rôtie and shares the same topography and steep hillsides. This tiny appellation is known for the distinctive character of the only varietal grown here, the Viognier varietal. It thrives in these steeply sloping vines which are well exposed to the northerly and easterly winds. The conditions are harsh and unforgiving but with incredible potential!

The hand of man

The job of a winemaker is not made easy in these steep terraced vines. Yields reach no more 40 hL/ha although this can vary depending on the climatic conditions. This demanding and very fragile varietal requires a lot of TLC!

Character and potential

Organoleptic profile: light yellow hue with golden glimmers. The nose is dominated by floral notes and apricot.. Delicate yet intensely aromatic, the wines of Condrieu are usually most enjoyable in their youth although certain parcels produce wines that are capable of evolving beautifully in the bottle

Notre ambition


Edouard Guérin: ‘What I seek in this terroir is to keep the poetry of the cru intact, to preserve its finesse and elegance. In Condrieu the Viognier gives rise to rich, powerful and sunny wines that are balanced out on the palate by an intense minerality from the granite soils.’


The aim is to achieve a mouthfeel that combines aromatic richness and elegance. In the image of its terroir: to reflect a certain verticality in order to structure the wine and ensure it remains well suited to gastronomy.

Tasting notes

‘The intense yet delicate nose discloses white fruits (pear, peach) and apricot underpinned by honey, a hint of spice and incredible freshness. The palate is rich and round unlike any other yet with no loss of balance or liveliness. Best suited to a refined cuisine.’

Détails techniques

Additional information


Granitic slopes




Light skin contact maceration for 2 to 3 hours
– Pneumatic press followed by cold settling
– Fermentation between 15 and 17°C with natural yeasts.


90% in concrete vats, 10% barrels for 6 months


Fish in sauce, cream poultry and foie gras




1-3 years

A retenir

Single varietal: 100% Viognier
Small production
Steep hillsides
In the far north of the northern Rhône, neighboring Côte-Rôtie
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