Even better, the 2016 Condrieu Les Chaillees de l'Enfer is vinified and aged in 25% new French oak (it’s made in the same fashion as the Coteau de Vernon). It would probably be the wine of the vintage if it wasn’t for its big brother. This vibrant gold-colored beauty boasts a huge nose of citrus blossom, tangerine, white flowers, citrus zest, and ample minerality. This is all about purity, finesse, and focus, with medium body, good acidity, and a terrific sense of salty minerality on the finish. It’s another brilliant wine from Madame Vernay.

This is delightful, with the exotic apricot, nectarine and quince flavors typical of Condrieu but energized by ripples of honeysuckle, verbena and minerality throughout. Reveals an echo of bitter orange through the finish. Drink now through 2022. 700 cases made. –JM

During his masterclass, Steven paid tribute to the late Georges Vernay, who passed away in 2017 at the grand age of 101. ‘Without him, we wouldn't be drinking great Condrieu, of which this wine is an outstanding example,’ he commented. It's all that and more, thanks to its terroir on steep terraced slopes and winemaking which combines the use of 25% used barriques with regular lees stirring. The wine is a joy to taste, showing classic Condrieu aromas of flowers, apricots and white peaches, and a hauntingly beautiful, textured palate. Dry, savoury and soft in acidity, it exhibits layers of honey, straw, cream, oatmeal, acacia, nutmeg and honeysuckle. There's lovely weight and an unctuous phenolic mouthfeel. The finish is long and luscious. Stunning. Read more at https://www.decanter.com/wine-reviews/france/rhone/domaine-georges-vernay-les-chaillees-denfer-condrieu-25299#jcbDVUAaufb7gGTo.99

The 2016 Condrieu les Chaillees de l'Enfer spent 12 months in 25% new oak. It offers delicate, complex notes of toasted almond, orange blossom, apricot and pineapple. Medium to full-bodied, it's briny, fresh and long on the finish, with hints of crushed stone. This looks to have the ability to age several years, although there's certainly no need to delay gratification. Tasted twice (once blind), with consistent results. - Joe Czerwinski