L ' Annexe Le Devay - Condrieu - White - 2022

Wine:

Sourced from two small hillside parcels, including one just above the renowned Vernon site, the 2022 White Condrieu impresses with its remarkable freshness. The nose reveals captivating aromas of jasmine, white flowers, and bergamot, subtly enhanced by refined aging. The palate strikes a perfect balance between breadth and salinity, driven by pure, precise flavors and supported by delicate bitterness and impressive persistence. With depth, precision, and tension in perfect harmony, this wine embodies elegance and distinction, confidently standing alongside the finest names of the appellation. A wine of exceptional caliber, crafted for the table. Awarded 94/100 by the Selection Committee.

Vinification:

Hand harvested on 31 August 2022 from 2 plots: Tinal and La Caille, Condrieu granite terroir. Whole grapes pressed. Fermentation and ageing for 10 months in Austrian demi-muids (Stockinger). Bottled in fruit day on 21 July 2023. Production of 3,813 bottles and 80 magnums.
Wine made from purchased grapes: The maturity of the plots are monitored, the grapes are hand-harvested, the wine is made, matured and bottled by the estate using the same care, the same exacting standards and the same procedures.

Color:

Bright gold.

Nose:

Marked by aromas of bergamot and jasmine, this Condrieu displays remarkable purity and brightness. Notes of apricot reveal Viognier at peak ripeness, while a refined touch of oak adds complexity and depth.

Palate:

The palate is broad yet precise, with a saline edge that enhances its freshness and energy. Balanced and persistent, it leaves a lasting impression of elegance and finesse. This is undoubtedly one of the benchmark wines of the vintage and the appellation, with the structure and clarity to age gracefully.

Temperature:

Serve between 10 and 12°C in a large glass.

Food and wine pairing:

Foie gras in a terrine, scallops in a ginger and Roellinger spice sauce, king prawns or crayfish gently roasted in shellfish butter, grilled turbot with hollandaise sauce, Rigottes de Condrieu cheese.

Cellar aging:

From now until 2031.

Perched on the banks of the Vienne River, facing Seyssuel, Château Le Devay has quickly earned its place on the wine lists of Michelin-starred restaurants like Le Bristol, Le Cheval Blanc in Paris and Saint-Tropez, Le Clos des Sens, La Bouitte, and Flocons de Sel. Just a stone’s throw from the final vineyards of Côte-Rôtie, this ambitious estate, founded in 2015, is driven by a commitment to uncompromising quality.

Spanning 5 hectares, the vineyard is cultivated with biodynamic principles, permaculture, and agroforestry — a bold, hands-on approach led by Jean-Charles Fournet, an inspired and determined new winemaker. Under the guidance of Pierre-Jean Villa, a close friend and advisor, Château Le Devay’s wines are celebrated for their freshness, precision, and energy. They’ve also won over some of the Rhône Valley’s most respected figures, including Jean-Michel Gerin, Christine Vernay, Yves Gangloff, and Thierry Germain — early supporters who remain loyal advocates of this rising estate.