Yves Cuilleron : Bassenon 2024

Characteristics and tasting notes of Bassenon 2024 Yves Cuilleron

Tasting

Color
A deep ruby red hue with garnet nuances unfolds in the glass.

Nose
Delicate and complex, the nose opens with black fruit aromas such as black cherry, blackberry, and blackcurrant, accompanied by floral notes of violet. It then evolves toward spicy nuances of pepper and tobacco, with subtle mineral and smoky touches.

Palate
The elegant attack gives way to a full and generous mid-palate. Supported by lovely minerality and silky tannins, the tasting stretches into a remarkably long finish.

Food and wine pairing

This red wine pairs beautifully with flavorful meats such as braised lamb shank or shoulder, spiced pigeon, as well as roasted poultry or beef dishes.

Service and storage

To fully appreciate Bassenon 2024, it is recommended to decant it an hour before serving and enjoy it at a temperature between 16 and 18°C. This wine can be savored now, but will continue to improve, with a drinking window through at least 2035.

The mineral and elegant expression of a Côte-Rôtie wine

The estate

The estate's history began in 1920, driven by Claude Cuilleron. In 1987, his grandson, Yves Cuilleron, took over the property and became one of the leading figures in the revival of winemaking in the northern Rhône Valley. Today, this passionate and independent winemaker oversees roughly 90 hectares of vineyards spread across several prestigious appellations. Rejecting conventional labels, Yves Cuilleron favors a pragmatic, tailored approach focused on the pure expression of terroir and the production of grapes of the highest quality.

The vineyard

This cuvée comes from a specific 1.5-hectare plot located within the Côte-Rôtie appellation. The vines flourish on the Semons hillside, benefiting from an ideal south-facing exposure for the ripening of the grapes. The soils, composed of granite and gneiss, give this terroir a strongly marked mineral identity. The harvest is carried out entirely by hand, allowing for rigorous sorting directly in the vineyard.

Winemaking and aging

After partial destemming, the fermentation of Bassenon 2024 takes place using indigenous yeasts in temperature-controlled open vats. A three-week maceration is accompanied by manual punching down and pumping over. Malolactic fermentation then takes place in oak barrels. Finally, the wine undergoes an extended aging period of 18 months in oak barrels, encouraging the development of its aromatic complexity.

Grape varieties

90% Syrah
10% Viognier