Yves Cuilleron

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The Cuilleron family domaine, located in the hamlet of Verlieu (part of the town of Chavanay) was founded several generations ago (1920). Yves Cuilleron’s grandfather was the first to bottle wine for commercial purposes in 1947. Antoine Cuilleron, the uncle and immediate predecessor of Yves, assumed control of the domaine in 1960 and significantly increased the percentage of wine bottled at the estate and extended the scope of the domaine. Yves assumed full ownership and direction of the domaine in 1987 and, since that time, has built an entirely new facility while at the same time acquiring additional vineyard property. The domaine is now (as of 2012) significantly larger in scope with 52 hectares of vineyards that cover multiple appellations, including principally, Condrieu, Saint Joseph Rouge and Blanc, Cote Rotie, Saint Péray and a series of Vin de Pays from the Collines Rhodaniennes. We have represented the domaine since the early 1980s when we began our collaboration with Antoine Cuilleron and began to import his Condrieu and Saint Joseph Rouge.

Most of the vineyards are situated in and around the commune of Chavanay which is just south of the town of Condrieu; obviously, the holdings in Cote Rotie extend north into Ampuis and the holdings the furthest south are in the village of Saint Péray. A large majority of the vineyards are set on terraces which makes most mechanization difficult, if not impossible. Thus, much of the vineyard work continues to be done by hand. To control yields, Cuilleron does extensive debudding and, when necessary, practices a “green harvest”.

In the cave, the grapes (harvested manually) are fermented using indigenous yeasts. The fermentations of the appellation controlée white wines are done in small barrel of one to four years age; malolactic fermentations are done in barrel as well and the elevage continues for nine months before the wines are bottled. The whites are in constant contact with the lees during elevage with regular batonnage. The whites are lightly filtered before bottling. The AOC reds are partially destemmed and the fermentation occurs in open top cuves for approximately three weeks. Pigeage and remontage are done regularly throughout the cuvaison. After the alcoholic fermentation the reds are racked into small barrel (aged between one and four years) for an elevage of approximately eighteen months. The reds are bottled with an egg-white fining but no filtration. The Vins de Pays undergo a more brief elevage (between six to eight months), some in barrel and some in stainless steel, depending on the cuvée.

Cuilleron-Marsanne-2010 Vin de Pays des Collines Rhodaniennes Marsanne: This cuvée is sourced from vineyards in Chavanay that sit on granite-infused soil. The fermentations (alcoholic and malolactic) take place in stainless steel; then, the wines is racked into a mix of stainless steel and small barrel for six months before bottling.
Cuilleron-Roussanne-2010 Vin de Pays des Collines Rhodaniennes Roussanne: The Roussanne is sourced from vineyards in Chavanay and in St. Michel sur Rhone, essentially granite-infused soils. The fermentations (alcoholic and malolactic) are done in stainless steel; then, the wine is racked into a mix of barrels and stainless steel cuves for a six-month elevage before bottling.
Cuilleron-Viognier-2010 Vin de Pays des Collines Rhodaniennes Viognier:The Viognier for this cuvée is sourced from vineyards in the village of Chavanay, again planted to granite-infused soil. The fermentations (alcoholic and malolactic) are done in stainless steel; then, the wines are racked into a mix of stainless steel cuves and small barrels for a six-month elevage before bottling.
Cuilleron-Roussilliere-MMX-Doux-2010 Roussilliere: From granite-infused soils in the village of Chavanay, Cuilleron harvests a mix of Viognier, Marsanne and Roussanne in “surmaturité”, often graced by botrytis. The alcoholic fermentation is long and extends into winter and occurs in a mix of cuve and small barrel. The fermentation stops naturally by the cold of winter and the wine is bottled in the spring with an alcohol level at or near 11% with somewhere around 120 grams of residual sugar (each vintage will reflect slightly different parameters). Production is very limited … approximately 3600 bottles of 500ml size per year.
Cuilleron-Sybel-Rose-2010 Vin de Pays des Collines Rhodaniennes Rosé: This Rosé is sourced 100% from Syrah grown within the confines of the village of Chavanay. It is produced by the “saignée” method after a brief maceration of several hours. The fermentations are in stainless steel and the elevage continues for about six months before bottling in the spring following harvest.
Cuilleron-Syrah-2010 Vin de Pays des Collines Rhodaniennes Syrah: This pure Syrah is sourced from vineyards in Chavanay, essentially granite-infused soils. The Syrah is destemmed at harvest, fermentation is in open-top cuves with a two week maceration. An elevage then proceeds for approximately eight months in a mix of stainless steel and small barrel.
Cuilleron-Syrah-Candives-2010

Vin de Pays des Collines Rhodaniennes Syrah – Les Candives: This is a special cuvée sourced from the best-positioned Syrah vines in Chavanay (outside the St. Joseph appellation). The top soil is thin and sits on a granite plateau. A two week cuvaison in open-top cuves is followed by an elevage of eight months in small barrel.

Cuilleron-Syrah-Signe-2010 Vin de Pays des Collines Rhodaniennes Signé: This cuvée is a blend of Syrah (85%) and Viognier (15%) from vineyards in Chavanay. Fully destemmed, the grapes are then pressed and fermented in open-top cuves for two weeks; then, there is an elevage of eight months in small barrel before bottling.
Cuilleron-St-Peray-Les-Potiers-2010 Saint Péray Les Potiers: Sourced from several parcels that sit on a gentle slope with southwest exposure in the commune of Saint Péray. The wine is a blend of marsanne and roussanne and is barrel-fermented and barrel-aged for nine months. The wine rests on the lees and batonnage is practiced.
Saint-Peray “Biousse”: “Biousse” is on a hillside lieu-dit just south of the village itself where the soil is made up of Pliocene red clays and granite scree. The wine is 100% Marsanne, aged in a higher proportion of small barrels than “Potiers”; elevage is approximately nine months on the lees without racking , but with regular batonage before bottling.
Cuilleron-St-Joseph-Lyseras-2010 Saint Joseph Blanc Lyseras: The vineyards for this wine are situated in the village of Chavanay with an east-southeast exposure. The soil is a mix of sand and granite. Both Marsanne and Roussanne are in this blend. The wine is barrel-fermented and barrel-aged; the elevage is nine months.
Cuilleron-St-Joseph-Lombard-2010 Saint Joseph Blanc Le Lombard: The “Lombard” cuvée is from a selection of old vines Marsanne situated on the east-southeast facing slopes of the hamlet of Verlieu, just south of Condrieu. The soil is a mix of sand and granite. The wine is barrel-fermented and barrel-aged; the elevage lasts for nine months before bottling.
Saint-Joseph Blanc “Digue”: Located in the commune of Saint-Pierre de Boeuf “Digue” is a highly granitic lieu-dit with due-south exposition from which Cuilleron produces this impressive pure-Roussanne Saint-Joseph. Alcoholic and malolactic fermentations occur in barrel with natural yeasts, and are aged for roughly nine months before bottling.
Cuilleron-Condrieu-Petite-Cote-2010 Condrieu La Petite Cote: The vineyards of Viognier are planted on terraces with a south-southeast exposure in the commune of Chavanay. The wine is barrel-fermented and barrel-aged; the elevage is nine months with regular batonnage occurring.
Cuilleron-Condrieu-Chaillets-2010 Condrieu Les Chaillets: This cuvée is sourced from the best exposed and the oldest Viognier vines of the domaine (south-southeast exposure, planted on terraces in the commune of Chavanay). Barrel-fermented and barrel-aged with regular batonnage during the nine-month elevage.
Condrieu “Vernon”: “Vernon” is a legendary vineyard of biotite-rich granite and due-south exposition—the jewel of the Cote de Vernon, and the greatest and most age-worthy of Cuilleron’s Condrieu. As befits its concentration and pedigree, “Vernon” spends eighteen months in wood barrels, one-third of which are new, with regular batonnages and no racking.
Cuilleron-Condrieu-Ayguets-Doux-2010 Condrieu Ayguets: The Viognier for this cuvée is from terraced vineyards in Chavanay with a full south exposure. This site is ideal for providing an extended growing season that permits the development of botrytis and “surmaturité”. The harvest is done with several passes through the vineyards from mid-October through mid –November. The wine is fermented in barrel and the elevage in barrel as well extends for eight months. In general, the “Ayguets” is bottled at about 14% alcohol with 100 or more grams of residual sugar. Only about 2,000 bottles (of 500ml size) are bottled per year.
Cuilleron-St-Joseph--Pierres-Seches-2009 Saint Joseph Rouge Les Pierres Seches: This cuvée is sourced from terraced vineyards perched on the slopes of Chavanay. The soil is a mix of sand and granite with a very thin top soil. The alcoholic fermentation is done in open top cuves for three weeks under controlled temperatures with regular pigeage and remontage for extraction. The malolactic is done is barrel. Elevage in small barrel for eighteen months before the bottling (unfiltered).
Cuilleron-St-Joseph-LAmarybelle-2009 Saint Joseph Rouge L’Amarybelle: The “L’Amarybelle” is sourced from older vines, a mix of vines aged between 20 and 40 years from hillside vineyards set on terraces. The density of plantation is between 8,000 and 10,000 vines per hectare. There is a three week cuvaison in open-top cuves, temperature control and regular pigeage and remontage. After an eighteen month elevage, the wine is bottled unfiltered.
Saint-Joseph Rouge “Cavanos” – Vieilles Vignes”: As of 2015, Cuilleron will no longer produce his well-loved “L’Amarybelle.” His oldest Syrah vineyards instead are being used for this cuvee, “Cavanos”—the ancient local name for the village of Chavanay. Made from densely planted Syrah over 40 years of age, “Cavanos” offers a profound, more overtly smoky character than “Pierres Seches” above, trading a bit of that wine’s straightforward snappiness for a broader palate of greater opacity and thickness. After a manual harvest, the grapes are destemmed and undergo a three week cuvaison in open top vats. The wine is moved into smaller barrel for the malolactic and are left to age for 18 months before bottling.
Cuilleron-St-Joseph-0-Serines-2009 Saint Joseph Rouge Les Serines: The “Serines” is sourced from the oldest Syrah vines of the domaine and the vines are “selection massale” (grafted from original rootstock). After a three week cuvaison, the wine is racked into small barrel for the malolactic and an elevage of eighteen months before being bottled unfiltered.
Crozes-Hermitage Rouge “Laya”: “Laya” comes from a single 2 hectares vineyard south of the Tain L’Hermitage. The grapes (Syrah) are partially destemmed and placed in open vats for an approximate three week cuvaison. Malolactic fermentation occurs in barrels where the wine is left to age for 16 months before bottling. Juicy, smoke-tinged fruit that veers toward the red end of the spectrum completely coats the not-insubstantial tannins, and the push-pull between acid and ripeness makes this wine eminently drinkable even at this youthful stage
Cornas “Le Village”: Cuilleron produces “Le Village” from 3 different holdings:  one behind the church of the village of Cornas, one in the lieu-dit of “Reynard” and one in the locality “La Cote” in the prime swath of the Cornas appellation. Situated on steep terraces, the soils are composed of classic granitic rock, erecting a deeply colored and structured wine.  The vinification is similar to his other reds: partially destemmed, natural yeasts, long cuvaison, malolactic fermentation in barrels, and aging for 18 months before bottling. Total production is approximately 400 cases per year.
Cuilleron-Cote-Rotie-Bassenon-2009 Cote Rotie Bassenon: The first of the Cote Roties of the domaine is sourced from a 1.5 hectare parcel on the hill of Semons in the vaillage of Tupin-Semons in the southern sector of the appellation. The soil is granite and gneiss; the blend is 90% Syrah and 10% Viognier. The cuvaison proceeds for three weeks; the wine is racked into small barrel for the malolactic; then, there is an elevage of eighteen months before the wine is bottled unfiltered.
Cuilleron-Cote-Rotie-Madiniere-2010 Cote Rotie La Madiniere: This cuvée is sourced from a two hectare parcel with a south-southeast exposure in the northern tier of the village of Ampuis. The soil is composed of schist. This Cote Rotie is 100% Syrah. There is a three week cuvaison, regular pigeage and remontage; then, the wine is racked into small barrel for the elevage where the malolactic occurs. The wine is bottled without filtration eighteen months after harvest.
Côte-Rôtie “Bonniviere”: “Bonniviere” is an east-facing lieu-dit of mica schist in the very center of the appellation close to Ampuis. The most full-bodied and “sauvage” of the trio Côte Rôties produced by Cuilleron, this parcel is regarded as his best in appellation. The grapes are partially destemmed and undergo a three week cuvaison before being aged in barriques for 18 months.

Download Cuilleron tech sheet
Domaine NameCUILLERON
Family/Owners NameYves CUILLERON
How many years has the family owned the domaine?1920 (3 generations)
How many hectares of vines are leased?0
How many hectares of vines are owned?59 ha
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Lutte raisonnee
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).Vine work: Phytosanitary treatments and grass crushing apart, all work is done by hand. High-quality work is labour-intensive. Low vine vigour, and the removal of leaves and unripe grapes, permit maximum aeration and reduce vulnerability to diseases. This is a natural way to protect vines and also limit treatments.
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning? How do you fertilize?Soil maintenance and fertilisation are part of a long-term policy. To sustain vine cultivation, it is necessary to protect fauna and flora as well as organic and physical equilibria. The topology of our vineyards and the risk of erosion make it difficult to work the soil. We are therefore forced to use weedkillers. However, product selection is based on toxicological ratings, and we restrict application to the vine’s growth phase. To maintain low vigour, we give our vines very little fertiliser. We use organic fertilisers. Phytosanitary treatment: Every year, we draw up a treatment schedule and then adapt applications to climatic conditions and the vines’ needs. We aim to apply as few treatments as possible – on average, we perform three to five a year. It is important to alternate the active ingredients (such as sulphur and copper) to achieve maximum efficiency with minimum product. Product selection is based on toxicological ratings (for user and environment) but also on active-ingredient dosage. We do not want to jeopardise our vineyards’ future. Since summer 2012, the estate has been equipped with its own system to treat wastewater soiled by phytosanitary products. This facility was designed to satisfy changing regulations and guidelines from France's Environment Ministry. Cave Yves Cuilleron is thus once again a local pioneer in this business sector. Use of biotechnology: in most of our plots, we have used no insecticide for over 20 years. In some problematic areas, we now control pests with sexual confusion, a practice that respects the environment and the vineyards’ auxiliary wildlife.
WINE 1GENERAL INFORMATION
AppellationSAINT JOSEPH ROUGE « L’AMARYBELLE »
Cepage/UvaggioSyrah
%ABVAlc. 12.5% by Vol
# of bottles produced34 000 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards hillside terraces
Soil Types(s) sandy, granitic, shallow
Average vine age (per vineyard) 20-40 years
Average Vine Density (vines/HA) 8000-10000 vines/ha
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEManual harvest
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed partially destemmed
Fermentation: vessel type and size Fermented in open, temperature-controlled vats. Malolactic-fermented in barrels
Duration of cuvaison3 weeks
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. regular cap-punching and pumping-over
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage16 months
WINE 2GENERAL INFORMATION
Appellation CONDRIEU “AYGUETS”
Cepage/UvaggioViognier
%ABVAlc. 11.5% by Vol
# of bottles produced2 000 bottles 500 mL
Grams of Residual Sugar110 g/l
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards south-facing terraces
Soil Types(s) muscovite-rich granite
Average Vine Density (vines/HA) 8000-10000 vines/ha
Approximate harvest date(s) mid-October to mid-November
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE botrytised grapes are hand-picked with several sorting stages
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and sizeBarrels
Please share notes about winemaking process for this wine. Pressing, settling
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage8 months
WINE 3GENERAL INFORMATION
Appellation CÔTE-RÔTIE « BASSENON »
Cepage/Uvaggio 90% syrah, 10% viognier
%ABVAlc. 12.5% by Vol
# of bottles produced9 000 bottles
Grams of Residual Sugar0
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards south-facing terraced vines on Coteau de Semons
Soil Types(s) granite and gneiss
Average Vine Density (vines/HA) 8 000-10 000 vines/ha
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEManual harvest
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed partially destemmed
Fermentation: vessel type and size Open, temperature-controlled vats. Malolactic-fermented in barrels
Duration of cuvaison3 weeks
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. regular cap-punching and pumping-over.
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage16 months
WINE 4GENERAL INFORMATION
Appellation IGP COLLINES RHODANIENNES SYRAH « LES CANDIVES »
Cepage/UvaggioSyrah
%ABVAlc. 13% by Vol
# of bottles produced8 000 bottles
VINEYARD AND GROWING INFORMATION
Soil Types(s) granitic, shallow
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEManual harvest
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedDestemmed
Fermentation: vessel type and sizeOpen vats
Duration of cuvaison2 weeks
Select or indigenous yeast?Indigenous yeasts
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage8 months
WINE 5GENERAL INFORMATION
Appellation CONDRIEU « LES CHAILLETS »
Cepage/UvaggioViognier
%ABVAlc. 14% by vol
# of bottles produced17 000 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards south/southeast-facing terraces
Soil Types(s) muscovite-rich granite
Average Vine Density (vines/HA) 8 000-10 000 vines/ha
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and sizeBarrels
Duration of contact with lees9 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Pressing ; Regular stirring
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage9 months
WINE 6GENERAL INFORMATION
Appellation IGP COLLINES RHODANIENNES MARSANNE
Cepage/UvaggioMarsanne
%ABVAlc. 14% By Vol
# of bottles produced18 200 bottles
VINEYARD AND GROWING INFORMATION
Soil Types(s) granite, alluvium
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEManual harvest
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and size temperature-controlled stainless-steel vats
Duration of contact with lees6 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Settling
Elevage: vessel type(s) and size(s)Vats and barrels
Duration of elevage6 months
WINE 7GENERAL INFORMATION
AppellationIGP Collines Rhodaniennes Roussanne
Cepage/UvaggioRoussanne
%ABVAlc. 12.5% bu vol
# of bottles produced15 000 bottles
VINEYARD AND GROWING INFORMATION
Soil Types(s)granitic
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEManual harvest
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and size temperature-controlled stainless-steel vats
Duration of contact with lees6 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Settling
Elevage: vessel type(s) and size(s)Vats and barrels
Duration of elevage6 months
WINE 8GENERAL INFORMATION
AppellationIGP Collines Rhodaniennes Syrah
Cepage/UvaggioSyrah
%ABVAlc. 13% by Vol
# of bottles produced65 000 bottles
VINEYARD AND GROWING INFORMATION
Soil Types(s) granitic, alluvial
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedDestemmed
Fermentation: vessel type and sizeOpen vats
Select or indigenous yeast?Indigenous yeasts
Elevage: vessel type(s) and size(s)Vats and barrels
Duration of elevage8 months
WINE 9GENERAL INFORMATION
AppellationIGP Collines Rhodaniennes Viognier
Cepage/UvaggioViognier
%ABVAlc. 14% by vol
# of bottles produced36 000 bottles
VINEYARD AND GROWING INFORMATION
Soil Types(s) granite, alluvium
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and size temperature-controlled stainless-steel vats
Duration of contact with lees6 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Settling
Elevage: vessel type(s) and size(s)Vats and barrels
Duration of elevage6 months
WINE 10GENERAL INFORMATION
Appellation SAINT-JOSEPH BLANC « LE LOMBARD »
Cepage/UvaggioMarsanne
%ABVAlc. 13.5% by vol
# of bottles produced8 200 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards facing east/southeast, on the slopes of "Côteau de Verlieu"
Soil Types(s) sandy, granitic
Average vine age (per vineyard)40 years
Average Vine Density (vines/HA) 8 000-10 000 vines/ha
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and sizeBarrels
Duration of contact with lees9 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Regular stirring.
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage9 months
WINE 11GENERAL INFORMATION
AppellationSaint Joseph Blanc Lyseras
Cepage/Uvaggio marsanne and roussanne
%ABVAlc 13,5% by vol
# of bottles produced16 000 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards south/southeast-facing vines on the hillsides
Soil Types(s) sandy, granitic
Average Vine Density (vines/HA) 8 000-10 000 vines/ha
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and sizeBarrels
Duration of contact with lees9 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Regular stirring
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage9 months
WINE 12GENERAL INFORMATION
AppellationCote Rotie La Madiniere
Cepage/UvaggioSyrah
%ABVAlc. 12.5% by vol
# of bottles produced15 000 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards south/southeast facing
Soil Types(s) schist
Average Vine Density (vines/HA) 8,000-10,000 vines per hectare
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed partially destemmed
Fermentation: vessel type and size Alcoholic fermentation in temperature-controlled open vats.Malolactic-fermentation in barrels
Duration of cuvaison3 weeks
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. regular cap-punching and pumping-over.
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage16 months
WINE 13GENERAL INFORMATION
Appellation CONDRIEU « LA PETITE CÔTE »
Cepage/UvaggioViognier
%ABVAlc. 14% by vol
# of bottles produced36 000 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards south/southeast-facing vines in terraces
Soil Types(s) muscovite-rich granite
Average Vine Density (vines/HA) 8 000-10 000 vines/Ha
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and sizeBarrels
Duration of contact with lees9 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Settling
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage9 months
WINE 14GENERAL INFORMATION
Appellation SAINT PÉRAY « LES POTIERS »
Cepage/Uvaggio marsanne and roussanne
%ABVAlc 14% by vol
# of bottles produced8 500 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards southwest-facing slopes
Soil Types(s) pebble-rich alluvium
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and size Alcoholic and malolactic fermentations in barrels
Duration of contact with lees9 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Regular stirring during the ageing
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage9 months
WINE 15GENERAL INFORMATION
AppellationSAINT-JOSEPH ROUGE « LES PIERRES SÈCHES »
Cepage/UvaggioSyrah
%ABVAlc. 12.5% by vol
# of bottles produced59 000 bottles
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations a selection of vines on the hillsides of Chavanay commune
Soil Types(s) sandy, granitic, shallow
Average Vine Density (vines/HA) 8,000-10,000 vines per hectare
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed partially destemmed
Fermentation: vessel type and size Alcoholic fermentation in open temperature-controlled vats. Malolactic fermentation in barrels
Duration of cuvaison3 weeks
Duration of contact with lees
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. regular cap-punching and pumping-over.
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage16 months
WINE 16GENERAL INFORMATION
Appellation VIN DE FRANCE BLANC « ROUSSILLIÈRE »
Cepage/Uvaggio viognier, marsanne and roussanne.
%ABVAlc. 12% by vol
# of bottles produced3 000 bottles of 500mL
Grams of Residual Sugar90 g/l
VINEYARD AND GROWING INFORMATION
Soil Types(s)Granitic
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and size Alcoholic fermentation in vats and barrels
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. the bunches are picked when overripe, and the botrytised and desiccated grapes are selected. After pressing, the most is left to settle. Very slow fermentation all through the winter. Bottled before summer.
WINE 17GENERAL INFORMATION
Appellation SAINT JOSEPH ROUGE « LES SERINES »
Cepage/UvaggioSyrah
%ABVAlc 13% by vol
# of bottles produced12 000 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards south/southeast-facing hillside terraces
Soil Types(s) granitic, shallow
Average Vine Density (vines/HA) 8 000-10 000 vines per hectare
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed partially destemmed
Fermentation: vessel type and size Alcoholic fermentation in open, temperature-controlled vats. Malolactic fermentation in barrels
Duration of cuvaison3 weeks
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. regular cap-punching and pumping-over.
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage16 months
WINE 18GENERAL INFORMATION
AppellationIGP Collines Rhodaniennes Syrah “Signé”
Cepage/Uvaggio 85% syrah, 15% viognier
%ABVAlc 12.5% by vol
# of bottles produced3 300 bottles
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations vines in Chavanay commune
Soil Types(s) granitic, shallow
Average Vine Density (vines/HA) 8 000-10 000 vines per hectare
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedDestemmed
Fermentation: vessel type and sizeOpen vats
Duration of cuvaison2 weeks
Select or indigenous yeast?Indigenous yeasts
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage8 months
WINE 19GENERAL INFORMATION
Appellation CÔTE-RÔTIE « TERRES SOMBRES »
Cepage/UvaggioSyrah
%ABVAlc 13% by vol
# of bottles produced9 000 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards south/southeast-facing terraced vines
Soil Types(s)Schist
Average Vine Density (vines/HA) 8 000-10 000 vines per hectare
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed partially destemmed
Fermentation: vessel type and size Alcoholic fermentation in open, temperature-controlled. Malolactic fermentation in barrels.
Duration of cuvaison3 weeks
Please share notes about winemaking process for this wine. regular cap-punching and pumping-over
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage16 months
WINE 20GENERAL INFORMATION
AppellationCONDRIEU “VERTIGE”
Cepage/UvaggioViognier
%ABVAlc 13% by vol
# of bottles produced2 500 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyards Single parcel in Condrieu commune, planted in the huge, south-facing amphitheatre of the Coteau de Vernon.
Soil Types(s) Biotite-rich granite
Average Vine Density (vines/HA)8 000-10 000 vines per hectare
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and sizeBarrels
Duration of contact with lees18 months
Select or indigenous yeast?Indigenous yeasts
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: the grapes are picked at perfect ripeness and sorted by hand. Only the best press juices are kept. Regular stirring during the ageing.
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage18 months
WINE 21GENERAL INFORMATION
AppellationSAINT-JOSEPH BLANC “SAINT PIERRE”
Cepage/Uvaggioroussanne
%ABVAlc. 13% by vol
# of bottles produced7 300 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyardssouth-facing vines on the hillsides of Saint-Pierre-de-Bœuf and Chavanay
Soil Types(s)Granitic
Average Vine Density (vines/HA)8 000-10 000 vines per hectare
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and sizeBarrels
Duration of contact with lees9 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Regular stirring during the ageing
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage9 months
WINE 22GENERAL INFORMATION
AppellationSAINT-PÉRAY BLANC “LES CERFS”
Cepage/Uvaggiomarsanne
%ABVAlc 13.5% by vol
# of bottles produced4 600 bottles
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyardssouthwest-facing hillsides
Soil Types(s)granite arenas
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and sizeBarrels
Duration of contact with lees9 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Regular stirring during the ageing
Elevage: vessel type(s) and size(s)Barrels
Duration of elevage9 months
WINE 23GENERAL INFORMATION
Appellation IGP COLLINES RHODANIENNES ROSE “SYBEL”
Cepage/UvaggioSyrah
%ABVAlc. 12.5% by vol
# of bottles produced16 000 bottles
VINEYARD AND GROWING INFORMATION
Soil Types(s) granite, alluvium
PLEASE SHARE ANY NOTES ABOUT HARVESTManual harvest
WINEMAKING/CELLAR INFORMATION
Fermentation: vessel type and sizetemperature-controlled stainless-steel vats
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. The rosé is obtained by bleeding after a few hours’ maceration.
Elevage: vessel type(s) and size(s)Vats and barrels
Duration of elevage6 months

SUMMARY OF GROWER VISITS – PART II

CUILLERON: Our second day in the Rhône started with a tasting with Yves Cuilleron. The “Cuilleron Empire” continues to expand and requires considerable time to proceed through a tasting. In fact, 32 wines were presented, the result of which was that we were then late for the remaining appointments for that day.

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20 Wines Under $20: When Any Night Can Be a Weeknight

The Pour Eric Asimov Sept. 20, 2018 When you come home and you just want to flop, you want a wine that is inexpensive and undemanding. But that doesn’t mean the wine can’t be great. Weeknight wines are a genre of their own, but don’t take the phrase too literally. Plenty of people work weekends. […]

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New Northern Rhône Releases from Yves Cuilleron

Around January 8th, we will receive a monumental set of wines from the tireless Yves Cuilleron, encompassing his red wines from the majestic 2015 vintage and his appellation white wines from 2016. These represent the 30th vintage we have been working with Yves, and we have witnessed with amazement his development and expansion since his […]

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Yves Cuilleron – 2015 Northern Rhones: Outstanding Wines for the Long Haul

April 2017Vinous By Josh RaynoldsYves Cuilleron “Since I like Syrah that’s powerful and expressive, 2015 is a fantastic vintage where nature basically made the wine,” Yves Cuilleron told me. He pointed out that ’15 is “an extremely unique year because it’s like a mix of the best qualities of the best vintages of the last […]

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