Viognier B
Name of vine variety in France
Viognier
Origin
This is a native grape variety from the northern part of the Côtes du Rhône.
Synonymy
Regulations
In France, Viognier B is officially listed in the "Catalogue of vine varieties".

This variety is likewise listed in the Catalogues of other European Union member states: Austria, Spain, Greece, Malta, Italy and Portugal.
Use
Wine grape variety
Evolution of area under vines in France
1958 1968 1979 1988 1998 2008 2016
ha 29 14 54 82 2100 3255 6656
Description
Identification signs include:
- tips of new shoots have a moderate to dense cover of flat-lying hairs,
- young leaves are green with slightly bronze patches,
- adult leaves are light to medium green, small to moderate size, orbicular, 3 or 5-lobed with an open or slightly open petiolar sinus and shallow lower lateral sinuses; moderate size teeth with straight or convex edges or with a convex and a concave side, absence of anthocyanin coloration of veins; bubbled leaf blade, crimped on the edges and the underside with a low to moderate coat of upright and flat-lying hairs,
- round-shaped berries.
Genetic profile
Microsatellite VVS2 VVMD5 VVMD7 VVMD27 VRZAG62 VRZAG79 VVMD25 VVMD28 VVMD32
Allel 1 131 223 239 182 188 252 238 216 261
Allel 2 137 229 249 188 200 252 240 243 271
Phenology
Bud burst: same as Chasselas.
Grape maturity: period II, 2 and 1/2 weeks after Chasselas.
Suitability for cultivation and agronomic production
This variety is usually trained (it is sometimes sensitive to wind), grown with a moderately long pruning method and rather high planting density. Traditionally grown in acidic terroirs, this variety is well adapted to southern zones in sufficiently deep soils (but not too fertile) to avoid the risk of drought. Its early bud burst exposes it to spring frost.
Sensitivity to diseases and pests
Viognier B is not particuliarly sensitive to diseases and is not too sensitive to grey rot.
Technological potential
The clusters and berries are small. The varietal characteristics of Viognier B, under favorable conditions, allow for the production of very aromatic wine (abricot, peach, etc.), complex and powerful and good quality wines. Warm wines can be produced (high sugar accumulation potential): fleshy but lacking a bit of acidity and occasionally presenting slight bitterness. It can also be used to make sweet or sparkling wines and when associated (5, 10 % or more) with other grapes (particularly Syrah) can be used to add finesse and aromas to red wines.
Clonal selection in France
The three approved Viognier B clones carry the numbers 642, 1042 and 1051. A conservatory of 60 or so clones was set up in the Condrieu vineyards (Rhône) in 2002.
Bibliographic references
- Catalogue des variétés et clones de vigne cultivés en France. Collectif, 2007, Ed. IFV, Le Grau-du-Roi.
- Documentation interne du Domaine de Vassal. 1949-2011, INRA, Marseillan-plage.
- Cépages et vignobles de France, tome 1. P. Galet, 1990, Ed. Dehan, Montpellier.
- Ampélographie. P. Viala et V. Vermorel, 1902-1910, Ed. Masson, Paris.
Description of clones approved in France
Identity and availability Agronomic data Technical data
Clone number Origin Selection Fertility Production level Sugar content Potential color
Year approved Agronomic references Weight of grape clusters Vigor Total acidity Tannic structure
Growing surface area Size of berries Sensitivity to Botrytis Aromatic intensity Oenological aptitudes
642  Rhône  ENTAV  high  high  low to medium  
 1979  Vallée-du-Rhône  high    medium  
 17.54 ha  medium to high      distinctive wines of the vine variety
1042  Ardèche  CA 07 - ENTAV  medium  low  medium to high  
 2002  Vallée-du-Rhône  low    medium to high  
 0.21 ha  medium      well-balanced, aromatic wines with good volume on the palate
Clone appreciated for its low production level and quality of wines produced
1051  Loire  CA 07 - ENTAV  medium  medium  medium  
 2003  Vallée-du-Rhône  medium    medium  
 0.10 ha  medium      well-balanced, aromatic wines with good volume on the palate
Clone appreciated for its low production level and quality of wines produced