Domaine Georges Vernay "Le Pied de Samson" (Viognier) dry white 2022

PRESENTATION OF DOMAINE VERNAY
+ ALL ITS OTHER WINES IN STOCK

Comments on this

Domaine George Vernay "Le Pied de Samson" 2022 dry white wine

RVF Guide to the Best Wines of France 2025 (August 2024): 92/100.

Technical sheet written by domaine Georges Vernay:

Referring to a legend of the Pilat, the giant Samson set foot on the right bank and drank from the Rhône. There is a trace of his foot not far from the property of Vernon. The expression of viognier in its primitive form with fruit and indulgence.

Appellation: Vin de Pays des Collines Rhodaniennes     

Rootstock: 110 Richter

Grape variety: 100% VIOGNIER     

Average age of the vines: 20 years

Vineyard: Located on the high slopes of the village on granitic soil. These vines, above 300 meters in altitude, were recently removed from the appellation following the redistribution of the AOC Condrieu area. The soil is worked traditionally and treatments are carried out with organic products.

Planting density: 6,000 vines/hectare     

Annual production: 10,000 bottles

Pruning: Simple Guyot

Harvest: Grapes are harvested by hand at full ripeness (12° 13°) in crates

Vinification: Direct pressing of whole bunches. Fermentation of the clear juices after static settling in temperature-controlled wooden tanks for 3 to 4 weeks.

Aging: In wooden tanks on fine lees, 6 months

Cellaring: Best enjoyed young.

FOOD-WINE PAIRING: Christine Vernay kindly shared with us a food-wine pairing suggestion from Florian Wunenburger, Assistant Head Sommelier at restaurant Pierre Gagnaire in Paris:

This is a delicate and pleasant white wine where the viognier reveals its finest aromatic expression. Floral and crisp, with fresh yellow-fleshed fruits such as apricot, complemented by a hint of Java pepper and beautiful bitterness on the finish. This white wine pairs beautifully with spring dishes that highlight vegetables. Feel free to pair it with steamed green asparagus sprinkled with bottarga shavings that echo the wine's minerality, all enhanced by a mousseline sauce flavored with paprika. I also envision this dish with Asian-inspired flavors, such as sesame-crusted tuna tataki on a bed of sautéed Pak Choi.