Yves Cuilleron : Lyséras 2024

Characteristics and tasting notes of the Saint-Joseph "Lyséras" 2024 by Yves Cuilleron

Tasting

Colour
The colour reveals a bright, luminous yellow hue, enhanced by delicate golden reflections.

Nose
Particularly expressive and complex, the aromatic bouquet opens with notes of ripe yellow fruit such as peach and apricot, refreshed by hints of citrus evoking lemon zest, grapefruit and mandarin. Floral scents of honeysuckle and verbena intertwine with subtle honeyed, spicy and finely oaked nuances.

Palate
The palate offers a beautifully elegant texture, both lively and mineral. The rich, generous attack gives way to a pleasant freshness carried by lovely acidity. The mid-palate confirms the intensity of the fruity aromas perceived on the nose, extending into a well-balanced finish with lovely persistence.

Food and wine pairing

This white wine pairs wonderfully with delicate fish such as cod baked in parchment paper with cherry tomatoes and verbena, roasted sea bass or seared scallops. It also enhances free-range poultry in a creamy sauce, delicately spiced Asian dishes, as well as pressed cheeses such as Beaufort or Comté.

Service and storage

For an optimal tasting experience, it is recommended to serve this wine from the Rhône Valley at a temperature of 12°C, taking care to open the bottle half an hour before serving. This wine can be enjoyed in its youth but will continue to develop favourably until around 2029.

The authentic expression of a great white wine from the Rhône Valley

The estate

Founded in 1920 by Claude Cuilleron, the family estate has established itself as a true reference in France. Today, Yves Cuilleron leads the estate and manages a vast vineyard spread across the region's finest appellations. A staunch advocate of tailored viticulture, the current owner rejects conventional standards in favour of a pragmatic approach. His sole philosophy is to produce the best possible grapes in order to reveal the purest expression of each terroir.

The vineyard

The grapes used for this cuvée come from the northern part of the Saint-Joseph appellation, in the communes of Chavanay and Saint-Pierre-de-Bœuf. The vines, planted at high density on steep terraces, benefit from an ideal south and southeast exposure. They flourish on predominantly granitic soils dotted with sandy elements. Due to the topography, most of the vineyard work is carried out by hand. The estate favours natural grass cover to limit erosion and uses no insecticides, thereby preserving local biodiversity.

Winemaking and aging

After manual harvesting and rigorous sorting, fermentation begins spontaneously thanks to indigenous yeasts. Half of the wine is vinified and aged in large oak foudres, while the other half rests in Burgundy-style barrels. Aging lasts nine months, with no racking, keeping the wine on fine lees accompanied by regular stirring (bâtonnage). Malolactic fermentation takes place in oak, bringing complexity and roundness, before a light filtration ahead of bottling.

Grape varieties

Marsanne (50%), Roussanne (50%).