Yves Cuilleron
Chavanay, Rhone, France
The Cuilleron estate, located in Verlieu, a hamlet of Chavanay just south of Condrieu, is one of the benchmark producers of the Rhone. Proprietor Yves Cuilleron makes an assortment of wines from multiple appellations, including Condrieu, Saint Péray, Crozes-Hermitage, Saint Joseph, Cote Rotie, and a range of terrific varietally labelled Vin de Pays from the Collines Rhodaniennes.
First founded in 1920, Yves Cuilleron’s grandfather began bottling his own wine in 1947. Yves’ uncle Antoine ran the winery from 1960 to 1987 and acquired eight hectares of vineyards in the Condrieu appellation, making them one of the more significant estates in the area. Yves took over the family domaine in 1987, added vineyards, and built a new winery and aging facility.
Most of the vineyards are situated in and around Chavanay, while the holdings in Côte-Rôtie extend north into Ampuis, and those furthest south are in the village of Saint Péray. The majority of the vines are set on terraces which makes most mechanization difficult, if not impossible. Thus, the vineyard work continues to be done by hand. To control yields, Cuilleron does extensive debudding and, when necessary, a green harvest.
In the cellar, the manually harvested grapes are fermented using indigenous yeasts. The white wines are fermented in barrels of various sizes and ages and kept on the lees with regular battonage. The reds are partially destemmed, and fermentation occurs in open top cuves. Pigeage and remontage are done regularly throughout the process.
Cuilleron has been described by the wine press as "the leader of Condrieu's new generation of winemakers” and his wines straddle the divide between traditionalists and the new-wave, in the sense that they retain their sense of place, but express their sites in an approachable, immediate way. From simple VdP wines to the top bottlings in Condrieu, St Peray and St Joseph, the wines of Yves Cuilleron offer purity, precision, grace, and joy.
Our Selections
Cuilleron Condrieu La Petite Côte 2022
South/southeast-facing vines in terraces overlooking the village of Chavanay and Verlieu in the middle of the Condrieu AOP. La Petite Côte is not a district but a cuvee brand. Old vines Viognier on muscovite-rich granite, the La Petite Côte is fermented spontaneously using native yeasts. Malolactic fermentation is done in barrels and big casks that are temperature controlled. The wine spends an additional nine months on the lees (no battonage and no racking) in barrel and large casks before bottling.
The Petite Cote exhibits all the distinct and lovely characteristics of Viognier. An exuberant nose with a bouquet of fruits: peach, apricot, quince and citrus, completed by sweet flowers (lilacs, rose, and violet). Fleshy and full on the palate with lovely spice and just a touch of bitterness on the finish that adds balance. This would be an excellent accompaniment to Mediterranean dishes such as a Moroccan lamb tajine with apricots and couscous.
Cuilleron Condrieu Les Chaillets 2022
Les Chaillets Condrieu consists of the best and oldest Viognier vines on the estate, on south/southeast-facing terraces overlooking Chavanay. Les Chaillets is not a district but the local name for the aforementioned terraces. Planted on biotite-rich granite soils, Les Chaillets is fermented spontaneously using native yeasts. Malolactic fermentation is done in barrels and big casks that are temperature controlled. The wine spends an additional nine months on the lees (no battonage and no racking) in barrel and large casks before bottling.
This is a stunning Viognier and a reference point for the area. The wine features beguiling apricot and peach aromas interlaid with sweet spices, mineral notes from the soil, and hints of vanilla cream. The palate is fleshy and full with fresh notes of granitic minerality; a deep and complex wine that is an ideal accompaniment to rich shellfish dishes such as lobster or bouillabaisse.
Cuilleron Saint-Joseph Blanc Lyseras 2021
‘Lyseras’ is blend of 50/50 Marsanne and Roussanne from south and southeast facing vineyards on the hillsides of Chavanay. These vineyards have a naturel cover cropping to avoid erosion. Yves minimizes all treatments in the vineyards and uses no insecticides and only a small amount of organic fertilizer.
The grapes are hand sorted at the winery and after pressing, the must is fermented with native yeasts and then malolactic fermented in barrels and big casks. The wine spends 9 months on lees in barrels with no stirring or racking.
Cuilleron Saint-Joseph Rouge Cavanos 2021
A selection of 20-40 year old Syrah vines from hillside terraces on muscovite-rich granite soils, Cavanos is the ancient name for the village of Chavanay. The grapes are hand- picked; and then sorted, crushed and partially destemmed in the cellar. Fermented in open top, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Primary fermentation is in vats with native yeasts and malolactic fermentation in barrels followed by an additional 16 months in barrel.
Cavanos features deep, dense aromas of sweet brambly fruit framed by a hint of classic Syrah smokiness. Juicy well balanced palate with velvety tannins and excellent length.
Cuilleron Saint-Peray Les Potiers 2022
A blend of 50% Marsanne and 50% Roussanne from several parcels of pebble-rich alluvium soils on gentle, southwest-facing slopes in the commune of Saint-Peray. The name Les Potiers is inspired by a neighborhood in the commune of Saint Peray. The wine is fermented spontaneously using native yeasts. Malolactic fermentation is done in barrels and big casks that are temperature controlled. The wine spends an additional nine months on the lees (no battonage and no racking) in barrel and large casks before bottling.
A contrast to the effusive aromatic explosion of Viognier from Condrieu, this St Peray has a delicate, subtle aroma of fresh fruits: peach, Mirabelle, citrus, and lemon rind, along with a strong flint note. A well balanced palate with lovely tension due to the appellation’s mineral soil. This would be a fine accompaniment to scallops, salmon or mussels as well as rich soups.
Cuilleron Syrah Vignes d`à Côté IGP Collines Rhodaniennes 2023
100% Syrah from vines planted on a mix of granite and alluvial soils. The grapes are handpicked and then sorted, crushed and partially destemmed in the cellar. Fermented in open top, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Alcoholic fermentation in vats with native yeasts and malolactic fermentation in barrels. The wine is then aged eight months in a mix of stainless and barrel before being bottled.
This pure Syrah features a beautiful dep purple color with an expressive nose of brambly fruits, spice, and violets. The palate practically bursts with fruits des bois and an excellent granitic, mineral finish.
Cuilleron Roussanne Vignes d`à Côté IGP Collines Rhodaniennes 2023
100% Roussanne from vines planted on granitic soils in the communes of Chavanay and Saint-Michel-sur-Rhône. Vignes d’à Coté means “nearby vines” and this wine is so named because the vines are close to the appellations of Condrieu and St. Peray. The grapes are hand-picked, hand-sorted, pressed and are allowed to spontaneously ferment in temperature controlled stainless steel vats. The fermented wine is then transferred to used barrels, where it remains on the lees for six months before bottling.
This is a beautiful, aromatic Roussanne with notes of white flowers, marzipan, citrus, and honey. This is an ideal accompaniment to shellfish.
Cuilleron Viognier Vignes d`à Côté IGP Collines Rhodaniennes 2023
The Viognier Vignes d’à Coté, meaning “nearby vines” is from vineyards of granite and alluvial soils located in the commune of Chavanay, which is close to the Condrieu appellation. The vineyard is sustainable with a natural cover crop to avoid erosion. This 100% Viognier sees a total of six to seven months in oak of varying sizes and ages.
This is an excellent introduction to Viognier with the tell-tale aromas of apricot, nectarine and floral honeysuckle on the nose. The palate is fleshy and ripe, with excellent acidity due to the low pH of the granitic base soils. This is simply a delicious, mouth-watering Viognier from one of the top producers in the Rhone.
Cuilleron Crozes Hermitage Rouge Labaya 2021
The Crozes Hermitage Laya comes from two hectares of vines from the “Malfondière” plot situated just south of Tain l’Hermitage. Laya is an old name district of Tain l’Hermitage. This is obviously all Syrah from deep, stony, sandy, loamy soils. The grapes are handpicked; and then sorted, crushed and partially destemmed in the cellar. Fermented in open top, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Alcoholic fermentation in vats with native yeasts and malolactic fermentation in barrels. The wine is then left to age for 16 months before bottling.
This is a juicy, full-bodied version of Crozes with high-toned red and black fruit notes. This is substantial wine with plenty of ripeness and acidity.
Also available in half-bottles!
Cuilleron Cote-Rotie Bonnivieres 2019
Located in the heart of the Côte-Rôtie appellation, in the municipality of Ampuis, the lieu-dit Bonnivières (which replaces the formerly-named Terres Sombres) is a beautiful terraced hillside vineyard with east-facing exposures. The vineyard, planted partially to old vines, is on ancient schist soils with natural cover crop and is treated only with organic fertilizer. This single plot of Syrah is hand-harvested and the grapes are partially de-stemmed before fermenting in open top, temperature-controlled vats for about three weeks with regular pigeage and remontage. The wine rests for 18 months in new and used barrel before bottling.
The Côte-Rôtie Bonnivières is a vin de garde wine that has aromas of spicy black fruits, graphite and smoky notes. The balance on the palate is perfect with a velvety texture and a rich mineral finish. This is an excellent representation of northern Rhone Syrah at its best
Cuilleron Condrieu Doux Essence d’Automne 2018
This beautiful dessert wine from Yves Cuilleron is made only in years in which there are enough botrytis-affected grapes. The Essence d’Automne is made from 100% Viognier planted on south-facing terraces overlooking the village of Chavanay. Their orientation and sensitivity to botrytis allow for concentrated grapes with a high level of sugar as well as botrytis-affected grapes. Multiple passes are made in the vineyard from October through mid-November, a month after the dry cuvees have been harvested. Temperature controlled fermentation is used to slowly create this beautiful dessert wine with 110 grams of residual sugar and about 5.5 g/l acidity.
The wine, formerly known as Ayguets, is mind-bendingly complex, with aromas of white pear, dried apricot, peach and green tea. The palate is rich and full with a silky texture and enough dry extract to offer good structure. The wine is surprisingly balanced for a late-harvest Viognier. Feature this wine as dessert rather than paired with dessert. It would also be excellent with blue cheese, savory tarts or foie gras (where legal).
Cuilleron Roussilliere Vin de France Doux 2023
A sweet expression from cuilleron that is one third each Marsanne, Roussanne, and Viognier. Grapes are harvested when overripe by successive sorting. 8 months of aging in barrels. The nose expresses notes of quince, honey and candied pear. Wonderful roundness on the palate accenty by a tangy, citrus-forward finish. Drink now or with evolving notes of curry and spices. Perfect with blue cheeses and desserts.