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Delas Viognier Vin de Pays d'Oc 2019

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Art. # 1919
The fifty year old vines on this array are mostly from the Grenash variety, and that is why it prevails in this wine, which has brought together the character of this particular terroir, called "Les Garrigues".


  • Fruit
  • Body
  • Dryness
  • Freshness
  • Alcohol




  • Citrus Citrus
  • Apricot Apricot
  • Tropical Fruits Tropical Fruits


For white wine

Serving Temperature

Cold Cold

Food pairing

  • Raw Dried Meats Raw Dried Meats
  • Hard Cheese Hard Cheese
  • Carbohydrates Carbohydrates


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More about this wine



The company was founded in 1835 by Charles Audibert and Philippe Delas. In 1924, Philippe's heirs took full ownership and continued to develop the business, expanding it by purchasing a vineyard in Chateauneuf-du-Pape and enlarging the Hermitage vineyards. In 1960, Michel Delas (third generation) took over and cemented the reputation of a large wine trading company (négociant) in North Rhône. In 1977, Delas Frères and Champagne Deutz joined forces in a joint project in Saint-Jean-de-Muzols, near Tournon sur-Rhône, by the Saint-Joseph vineyards. The alliance proved to be more than successful, and in 1993 Deutz and Delas Frères joined the Roederer Group, where Delas' philosophy continues to evolve and flourish today.

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Viognier is a white grape variety used to produce rich wines with pronounced aromas of stone fruit, but can also be very herbal, with aromas of chamomile, lavender, thyme and even a hint of pine. At the end of the 1960s, the Viognier plantations numbered only 14 hectares - mainly located around Condrieu and Château-Grillet. The variety is difficult to grow, has a naturally low acidity. At the same time, it requires a lot of sunshine to ripen properly, but if there is too much heat, it accumulates sugars quickly and due to the high alcohol content, the final wine loses the apricot tones in its aromatic profile. Despite these difficulties in cultivation, after the late 70s of last century, various winemakers around the world began to experiment with it - mailny in Australia and the United States. Today, Viognier is enjoying a remarkable renaissance, with even increasing areas in France, and is also grown in Italy, Spain, Switzerland, the United States, Chile, Argentina, South Africa, Australia, New Zealand and even Japan. The variety performs quite well when fermented in oak barrels, in which case the herbal aromas are softened and shades of honey and vanilla are added to them. Interestingly, Vionnier is allowed and used in the Côte-Rôtie appellation for co-fermentation with Syrah. The allowed addition is up to 20% and actually it contributes significantly to improving the profile of the final wine.

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