Gérard’s precise, mineral-driven “L’Arbuel” combines tiny holdings in two vineyards: a 0.18-hectare sliver in high-altitude Corbery, a cool, west-facing site with soils of granite and muscovite; and a 0.32 parcel in Marmouzin, slightly downslope, planted also in granite and muscovite. To achieve maximum equilibrium in his Condrieu, Xavier harvests his Viognier in two passes about ten days apart; the first pass gives acidity, and the second gives fruit. He also employs a portion of the wine from the final pressing, which contributes mid-palate richness and a touch of structure-providing bitterness. Aged for 18 months primarily in older barrels with a portion in steel, the resulting wine is nimble and fresh, balancing its Viognier-typical notes of peaches and cream with a sense of nervy poise.