Viognier

WhiteVinifera white

Condrieu

Apricot, honeysuckle and a full, almost oily body, at naturally high alcohol and naturally low acid.

At harvest

Each bar drawn against the full range of all 54 varieties

Sugar

23-26 Brix

23 - 26

Titratable acidity

4.5-6 g/L

4.5 - 6

3.4-3.8

3.4 - 3.8

Juice yield

0.65 L/kg

free run plus a gentle press

Sugar per kilogram

176 g

at 24.5 Brix, the midpoint

Fruit for 23 litres

35 kg

before racking losses

Potential alcohol

13.5-14.7%

from 1.103 fermented dry. A range, because conversion varies by strain

What it punishes

Picking late for aroma and ending up with 15% alcohol and no acid. The window between under-aromatic and flabby is about a week.

Made into

Dry white
Rhone blend

Sulphite at this pH

At pH 3.60, protecting a white wine to 0.8 mg/L molecular SO2 takes 50 mg/L of free SO2. Work it out for your own reading.

More vinifera white

21-24 Brix

Chardonnay

Burgundy, and every wine country since

20-23 Brix

Sauvignon Blanc

Loire and Marlborough

19-24 Brix

Riesling

Mosel and Rheingau

21-24 Brix

Pinot Gris

Alsace and northern Italy

21-26 Brix

Muscat

Everywhere around the Mediterranean

22-26 Brix

Gewurztraminer

Alsace

20-25 Brix

Chenin Blanc

Loire and South Africa

21-24 Brix

Semillon

Bordeaux and the Hunter Valley