2023 Cave Yves Cuilleron Viognier Les Vignes d'à Côte

The grassy vineyards to prevent erosion are located in the town of Chavanay. The terroir is granite and alluvial. Without the use of insecticide or pesticide, treating the vines depends on the weather. There is hardly any addition of fertilizer, if fertilizer is used it is exclusively organic. Yves Cuilleron respects the balance of the terrain and the grapevine. During the growth of the grapes, they are closely monitored to achieve the highest possible return. The excess green is removed, so that the grapes ripen better. Although this is done by machine, manual labor is preferable.

The Les Vignes d'à Côte has a bright golden yellow color in hot glass. It is typical Viognier: Aromatic, ripe yellow fruit, apricot, necatrine and hints of violet. Tasty and round in the mouth, wonderfully smooth, dry but not too tight, wonderfully soft, with a hint of spiciness and some tasty bitter in the final. A delicious aperitif wine or with a light meal.

Delicious as an aperitif, nice with a salad with boiled egg and asparagus, with smoked salmon on toast, but also combines well with white meat.

More about Yves Cuilleron

Yves Cuilleron represents the third generation of winemakers. Cave Cuilleron has existed since 1920. In 1987, the domain came into the hands of Yves through his grandfather and uncle. Together with François Villard, Yves Cuilleron is one of the greatest talents in the Northern Rhône today. Wine Spectator calls him the leader of the new generation of winemakers in the Condrieu. Most of his vineyards are in and around Chavanay, just south of Condrieu. In total he has 59 hectares spread over Saint Joseph (Blanc), Saint Joseph (Rouge), Côte-Rôtie and Condrieu.

Yves has an important slogan... pick the grapes as ripe as possible! He is a gourmet who loves good food and 'Les Vins Gourmand'. You can also taste that in his wines. He makes his wines '100% maison'. Per parcel or type of wine, he monitors the Cuilleron style of the cuvée in question, without compromise. However, nothing is set in stone for him. He works on feeling, experience and continues to observe and adjust. He selects the fruit from the older and younger vines. He does the same with the different plots. He only blends different plots if there are sufficient synonyms or properties that complement each other.

In terms of winemaking, Yves goes his own way. He doesn't follow trends. He does not work conventionally, organically and not biodynamically, but according to his own philosophy aimed at obtaining healthy grapes. He continuously observes in order to be able to intervene in time. He has been working sustainably for 20 years according to la lutte raisonnée; a sensible way of making wine without pesticides and fertilizers. In the cellar he works with natural yeasts and prefers to use older foeders and barriques instead of steel tanks.