Chêne Bleu’s 2018 Cuvée Viognier, originating from the Vaucluse within the broader regions of Provence, the Lower Rhône, and potentially the edges of Corsica, offers a compelling snapshot of southern French white winemaking. While the precise cépage isn’t confirmed, the cuvée’s name points to a prominent, if not exclusive, use of Viognier—a variety cherished for its expressive aromatics. Typically, Viognier-driven wines from this region display a luminous pale gold robe and a vibrant aromatic profile, often with notes of stone fruits such as apricot and peach, hints of orange blossom, and underlying touches of spice or wild herbs. The 2018 vintage, marked by a warm growing season across the south, would likely bring added richness and generosity to the palate, balanced by the freshness often sought after in serious Provençal whites. Vinification at Chêne Bleu usually leans on minimal intervention and a focus on expressing both purity of fruit and underlying minerality.
The Vaucluse, nestled at the confluence of Provence and the Rhône, enjoys a Mediterranean climate—characterised by warm, sunny days and cooling Mistral winds, which help retain acidity and safeguard the vibrancy of the fruit. Soils in this subregion vary from limestone to stony clay and sand, lending a distinctive mineral undertone to local wines. With a tradition rooted in both Provençal and Rhône influences, Chêne Bleu sits at an intersection of diverse history and terroir, reflected in the finesse and confidence of its wines.
When considering food pairings, this style of Viognier is wonderfully versatile. Its aromatic intensity and textural richness make it a delightful match for Provençal cuisine—think grilled seabass with fennel, salade niçoise, or courgette flowers stuffed with fresh cheese and herbs. It is also excellent alongside Asian-inspired dishes, such as Thai green curry or miso-marinated cod, where the wine’s floral notes and generous fruit balance complex flavours and gentle spice.
For the optimum tasting experience, serve this Cuvée Viognier chilled, ideally between 10–12°C. This temperature accentuates its freshness while allowing the full bouquet and texture to unfold gracefully in the glass. Decanting for a brief period before serving may also help highlight its aromatic profile, especially if enjoyed a little later after bottling.
