Description

Yves Gangloff’s Condrieu is one of the appellation’s leading wines. It offers precision and aromatic purity, a highly refined balance on the palate, and a lively energy that persists right through to the finish. The wine opens on the nose with dried apricot, exotic fruits and tangy notes of candied lemon. The attack is soft, smooth, fruity and mineral, with a hint of salinity on the finish that leaves a mouth-watering aftertaste. A great wine that is very representative of the Gangloff style.

The estate

The Yves Gangloff estate ranks among the very best producers in the Northern Rhône Valley. It owes this to the serious and rigorous work carried out on its 11 hectares of vineyards on granite and schist soils. This unconventional winemaker is first and foremost an accomplished artist (a rock musician) who became a winemaker almost by accident. His sensitivity, humility and artistic flair are reflected in his wines. These wines, which are smooth, deep and balanced, are among the most sought-after in the region. Primarily available by allocation.

The cuvée

• Appellation: Condrieu
• Grape variety: 100% Viognier
• Terroir: Soils composed of granite and schist
• Harvest: hand-picked
• Vinification: Full destemming, maceration in temperature-controlled stainless steel vats, settling carried out
• Ageing: 12 months in 300-litre barrels.

From art to viticulture

Born in Alsace, Yves Gangloff arrived in the Rhône region in the 1980s. He came to join his brother Pierre, a painter based at Château d’Ampuis. Pierre is notably the creator of the estate’s highly artistic wine labels. Yves Gangloff first cut his teeth as a farm labourer at Delas, with no prior experience in viticulture. There he learnt the trade on the steep slopes of Côte-Rôtie and Condrieu.

What followed was a series of circumstances that were, to say the least, unexpected. Gaston André, a winegrower who leased his plots to Delas Frères, offered to sell him his vines. Penniless, he embarked on the venture with his wife Mathilde, who passed away far too soon in 2011. Initially supplying his wine to the wine merchant, it was the merchant’s failure that led him to decide to bottle his own wine.

What to eat with Yves Gangloff’s Condrieu?

• Lobster or rock lobster
• André Pic’s crayfish tail gratin
• White meat in sauce
• Pan-fried foie gras
• Fermented-rind cheeses (Roquefort, Bleu des Causses)