Domaine Graeme & Julie Bott : Lieu-Dit l'Aleau 2023

Characteristics and tasting notes for the Lieu-Dit l'Aleau 2023 by Domaine Graeme & Julie Bott

Tasting

Nose
Displaying great finesse, the bouquet reveals a beautiful aromatic complexity. It exudes subtle floral notes intertwined with aromas of candied stone fruits, such as peach, along with hints of exotic fruits reminiscent of lychee.

Palate
The palate offers a fleshy, velvety texture, perfectly balanced by a beautiful mineral tension that brings great freshness. The finish is long, persistent and deliciously mouth-watering.

Food and wine pairings
This Condrieu pairs wonderfully with refined dishes such as grilled lobster or roasted poultry, like capon. It will also accompany white meats served with a creamy sauce very well.

Serving and cellaring
To fully appreciate this Lieu-Dit l'Aleau 2023, it is recommended to serve it at a temperature between 12 and 13°C, ideally in large tulip-shaped glasses. Endowed with excellent potential, this white wine can be cellared and enjoyed until at least 2038.

The pure expression of Viognier on the Condrieu terroir by Domaine Graeme & Julie Bott

The estate
Located in the Rhône Valley, Domaine Graeme & Julie Bott was born in 2015 from the passion of its current owners, New Zealander Graeme Bott and his wife Julie, a native of the region. Starting from scratch, its founders first vinified in their garage before patiently clearing and replanting historic plots. Today, their vineyard extends over 12 hectares. The estate stands out for its commitment to letting the granite and schist terroirs fully express themselves. This artisanal approach shapes the identity of this estate, which has become an essential benchmark of the Condrieu appellation.

The vineyard
The plot that gives birth to this Condrieu wine is located in the commune of Vérin. Nestled at the lieu-dit L'Aleau, between the Coteau de Chéry and the famous Château Grillet, the historic cradle of the grape variety, this micro-terroir sits on a magnificent granite hillside. The vines, 9 years old, are planted at a high density of 10,000 vines per hectare on meticulously restored dry-stone terraces. Maintenance and harvesting are carried out entirely by hand.

Vinification and aging
After rigorous sorting of the bunches directly at the vine, the berries intended for this Condrieu undergo direct whole-cluster pressing. Cold settling before racking. Fermentation takes place in barrels, followed by careful aging of 9 months in French oak barrels, allowing the structure to be refined while preserving freshness and minerality.

Grape variety
This wine is made exclusively from Viognier.